Dinner · Tested at home
Traditional Lasagna
Original recipe by Lorri Foockle; submitted by Carrie Ann · Food.com
The Best I’ve Made · Selected by Justin. Ingredients retained; functional instructions independently written.
Beef and pork sausage lasagna with tomato sauce, cottage cheese, ricotta, Parmesan, provolone, and mozzarella.
Get everything ready
Ingredients
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Turn up the heat
Let’s cook.
- Brown the beef and pork sausage in a skillet set over medium heat. Once neither meat is pink, pour off the rendered fat.
- Stir the tomato sauce, tomato paste, garlic, sugar, Italian seasoning, salt, and pepper into the meat. Leave the skillet uncovered and simmer for 1 hour, stirring from time to time.
- Mix the eggs and parsley with the cottage cheese, ricotta, and Parmesan in a bowl. Heat the oven to 375°F.
- Use an ungreased 13 × 9 × 2-inch baking dish. Coat the base with 1 cup of meat sauce. Arrange 3 cooked, drained noodles over it, followed by all 6 provolone slices, 2 cups of the cottage cheese filling, and 1 cup of mozzarella.
- Build the next layer with 3 noodles, 2 cups of meat sauce, the rest of the cottage cheese filling, and another 1 cup of mozzarella. Finish with the final 3 noodles, the remaining meat sauce, and the last 1 cup of mozzarella. The filled dish will be very full.
- Cover the dish and bake for 50 minutes at 375°F. Remove the cover and continue baking for 20 minutes.
- Rest the lasagna for 15 minutes before portioning it.
Recipe Notes
Use an ungreased 13 × 9 × 2-inch dish; bake at 375°F for 50 minutes covered and 20 minutes uncovered; rest 15 minutes.
Timing note: Food.com lists 2 hours 20 minutes total, but its separate 60-minute simmer, 70-minute bake, and 15-minute rest already add up to 2 hours 25 minutes before browning and assembly. Plan around the individual stages. The source does not state a separate prep time.
Classic lasagna. Nothing crazy just pure deliciousness.