Homemade Lasagna

167 Reviews 5 Pics
  • Prep

    1 h
  • Cook

    45 m
  • Ready In

    1 h 45 m
CRAIG
Recipe by  CRAIG

“This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
  2. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  3. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
  4. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
  5. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

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Reviews (167)

Rate This Recipe
GLENCOE
383

GLENCOE

I was sceptical using cottage cheese and sorry to say....it really does not belong in an italian dish. Fresh Ricotta cheese is really the best bet or from a super market is still better than cottage cheese. Ricotta cheese has a different flavor than cottage cheese. It is slightly sweeter and not salty like cottage cheese. With the sausage, mozzerella and parmesean you don't need any more salt. One suggestion, instead of sugar in the sauce add 1/4 of a finely chopped carrot to counter act any acidity from the tomato sauce. If you are looking for less fat, they make ricotta in that form too.

Eleni07
232

Eleni07

this was so good but not enough sauce. Used Ricotta cheese instead of cottage cheese and doubled cheeses ricotta and mozz to make it more gooey. I adjusted according to prev reviews. replace sugar with 2 tsp ground carrot (thanks for the tip) - also replaced pork sausage with mild italian sausage. I doubled everything but noodles and tripled onions/garlic/parsley/oregano. only used 4 eggs. For added flavor I simmered the sauce with 2 green pepper halfs and then took them out before using sause (only cuz hubby has issues with the texture of cooked peppers). I also added the garlic when meat was browning this seems to really release the flavor. Did not use any salt because all the cheeses are salty enough - this was a good move, it turned out perfect. will make this many more times - thanks Craig!! PS - This sause is great on pizza too!

Mega Mom
203

Mega Mom

I made this for my family and it was great, the best ziti recipe I have tried. 4 stars instead of 5 because this recipe really should be written that you need a layer of sauce on the bottom of the pan before the first layer of pasta, or the first layer will be really dry. The cheese between layers will keep any sauce from getting to the pasta on the bottom.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 638 cal
  • 32%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 54.1 g
  • 17%
  • Protein
  • 45.7 g
  • 91%
  • Cholesterol
  • 170 mg
  • 57%
  • Sodium
  • 2053 mg
  • 82%

Based on a 2,000 calorie diet

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