Moms Lasagna Recipes

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MOM'S EASY HOMEMADE LASAGNA



Mom's Easy Homemade Lasagna image

The best homemade lasagna! Made with layers of an easy homemade meat sauce, a mix of mozzarella, ricotta, and parmesan cheese, and TONS of flavor! This recipe can be scaled up or down to feed whatever size crowd you have and it's always a hit!

Provided by Stephanie Simmons

Categories     Main Course

Number Of Ingredients 16

2 TBSP olive oil
1/4 lb ground beef
1/4 lb ground pork
3/4 cup diced yellow onion
1 large clove garlic, minced
3/4 tsp oregano
3/4 tsp basil
14 oz canned whole tomatoes
9 oz tomato paste
1/2 cup water
1/2 to 1 tsp salt (start with less, add more to taste)
1/4 to 1/2 tsp pepper (start with less, add more to taste)
12 lasagna noodles, cooked according to package directions
1 lb part skim ricotta cheese
15 oz shredded mozzarella cheese
4 oz grated parmesan cheese

Steps:

  • Make the Meat Sauce: Add olive oil to a dutch oven and add the onions and meat. Cook, stirring to break up the meat, until onion is tender and translucent and meat is browned through. Add garlic and cook a minute more. Break up the whole tomatoes some with clean hands or cut them with a knife. Add tomatoes, tomato paste, water, salt, pepper, oregano and basil to the pot. Simmer over low heat 60 minutes. While it simmers, cook your lasagna noodles. Make 2-3 extras in case some tear. Once they're cooked and drained, lay them out flat on a cutting board or some other clean surface so they don't all stick together.
  • Assemble Lasagna: Preheat oven to 375 degrees F. Reserve 1 ounce each of mozzarella and parmesan for the top of the casserole.Spray a 8x8 or 9x9 pan with cooking spray. Lay 3 lasagna noodles side by side in the bottom of the pan, so it's covered completely. Add 1/3 of the sauce, then 1/3 of the ricotta, mozzarella, and parmesan. (Add the ricotta in small spoonfuls since it's hard to spread). Repeat this two more times.
  • Bake: Bake the lasagna for 40-45 minutes, or until sauce is bubbly and cheese is melted and slightly browned. You may need to add a pan underneath the dish to catch any sauce drips. You can turn the broiler on for 1-2 minutes to get the cheese nice and golden at the end, but watch it carefully so it doesn't burn.
  • Serve + Store: Let the lasagna set 10-15 minutes before cutting. You can pop a piece of foil over it during this time to keep it nice and hot. Enjoy! Store leftovers in the fridge, tightly covered, for 5-6 days.
  • Make Ahead + Recipe Yield Adjustment Tips: You can make the meat sauce a day ahead and store it in the fridge until ready to assemble and bake the lasagna. You can double this recipe and make it in a 9x13 pan. You can also make the full batch of meat sauce and freeze half for later, while using the other half now in the 8x8 size that this recipe yields.

MY MOM'S LASAGNA



My Mom's Lasagna image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
  • Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
  • Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

MY MOM'S LASAGNA (NO RICOTTA)



My Mom's Lasagna (No Ricotta) image

Mom worked and had a house full of picky eaters, so most of what she cooked was low fuss and no frills. You can add fennel seed or red pepper flakes to the sauce if you like.

Provided by Lisa1

Categories     Beginner Cook

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 tablespoon onion powder
1 (28 ounce) jar traditional style spaghetti sauce
1 (15 ounce) can tomato sauce
1 teaspoon italian seasoning
9 dry lasagna noodles (I cook a few extra just in case a noodle or two self destructs)
2 (6 ounce) packages deli-style mozzarella cheese, sliced (you'll need 12 slices total)
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook lasagna noodles according to package directions.
  • Meanwhile, brown ground beef in a large skillet; drain fat.
  • Sprinkle meat with onion powder.
  • Add spaghetti sauce, tomato sauce and Italian seasoning.
  • Mix well. Set aside.
  • Drain noodles.
  • Spray a 13 x 9 inch baking pan with cooking spray.
  • Add a layer of sauce to pan.
  • Top sauce with 3 lasagna noodles.
  • Top noodles with more sauce.
  • Top sauce with enough mozzarella cheese slices to cover in a single layer (6 slices).
  • Top cheese with 3 more noodles, sauce, 6 more cheese slices.
  • Top cheese with remaining 3 noodles and sauce.
  • Sprinkle with Parmesan cheese. Top Parmesan with the shredded mozzarella cheese.
  • Bake 35 to 45 minutes (watch closely after 30 minutes to make sure cheese does not over brown).
  • Let sit 10-15 minutes before serving.

Nutrition Facts : Calories 388.8, Fat 24, SaturatedFat 12.6, Cholesterol 96.8, Sodium 1032.1, Carbohydrate 12.6, Fiber 2.3, Sugar 7.8, Protein 30

MOM'S LASAGNA



Mom's Lasagna image

Michael Symon's mom knows her lasagna!

Provided by Michael Symon

Number Of Ingredients 24

1/2 cup olive oil
1 onion
chopped
4 garlic cloves
minced
Kosher salt
1 pound pork neck bones
1 pound veal
1 pound beef
1 pound spicy Italian sausage
bulk or removed from the casings
1/2 cup dry white wine
4 cups peeled and chopped tomatoes or 1 28-ounce can San Marzano tomatoes
with their juice
3 fresh bay leaves
1 pound dried lasagna noodles
2 pounds whole-milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh basil leaves
1/4 cup fresh oregano leaves
2 large eggs
1 pound fresh mozzarella cheese
grated
1/2 cup grated parmesan cheese

Steps:

  • In a large Dutch oven or heavy pot, heat olive oil over medium heat
  • Add the onion garlic and a three-finger pinch of salt and sweat them until they are translucent, about 2 minutes
  • Add the neck bones and brown, about 5 minutes
  • Add the ground veal, beef and sausage, season with another healthy pinch of salt and continue cooking until the meat is browned, about 10 minutes
  • Add the white wine, tomatoes and their juice, and the bay leaves, scraping the bottom of the pot with a wooden spoon to get all of the browned bits into the sauce
  • Season the sauce with salt and simmer for 2 hours over medium heat
  • Remove the bay leaves and neck bones and let cool
  • Skim any fat that rises to the surface
  • Bring a large pot of water to a boil
  • Add enough salt so that it tastes seasoned and allow the water to return to a boil
  • Add the noodles and cook until al dente
  • Drain well and set aside
  • Meanwhile, in a medium bowl, combine the ricotta, parsley, basil, oregano and eggs with a pinch of salt
  • Preheat the oven to 350°F
  • Ladle about 1 cup of sauce on the bottom of a 9x13-inch lasagna pan
  • Arrange a layer of noodles over followed by a layer of sauce and then some ricotta mixture, smoothing it with a spatula to the edges of the noodles
  • Repeat the process until the pan is full and finishing with a final layer of noodles, sauce, mozzarella cheese and Parmesan cheese
  • Cover the lasagna with aluminum foil and bake for 1 hour
  • Uncover and bake for 30 minutes to brown and bubbly on top
  • Remove from oven and let cool slightly before cutting and serving
  • MORE: Lasagna Burgers Jeanette's Holiday Lasagna Lasagna with Meat Ragu

MOM'S WHITE LASAGNA



Mom's White Lasagna image

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon pepper
3/4 teaspoon salt
1 large egg, lightly beaten
2 cups shredded white cheddar cheese
1-1/2 cups 2% cottage cheese
3/4 pound fresh mozzarella cheese, sliced
1-1/2 cups shredded Gouda cheese
Optional: Additional minced fresh basil and oregano

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

Nutrition Facts :

MY MOM'S LASAGNA



My Mom's Lasagna image

Time consuming, but worth it. This is a recipe my mom only makes for holidays or when her kids come home to visit. The sauce is better if you make it the day before and let it sit over night. You can make this ahead of time and freeze for a few weeks before you bake them. Serve in large squares smothered with any left over tomato sauce and a little parmesan on top.

Provided by Rich Madigan

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 12

Number Of Ingredients 12

⅓ cup olive oil
4 onions, minced
6 (16 ounce) cans crushed tomatoes
8 cloves garlic, minced
12 ounces tomato paste
salt and pepper to taste
10 leaves fresh basil leaves, torn
2 (16 ounce) packages lasagna noodles
1 cup red wine
4 pounds ricotta cheese
1 pound mozzarella cheese, shredded
2 cups grated Parmesan cheese

Steps:

  • In a large heavy bottomed pot, heat the olive oil over medium high heat. Saute the onions and garlic until soft and slightly clear. Pour in the crushed tomatoes and bring to a boil. Stir in the tomato paste, salt and pepper. Lower heat to medium, just hot enough to keep lightly bubbling. Add basil leaves and cook, stirring occasionally for an hour. Add salt and pepper and red wine and allow to simmer another hour or until desired consistency. Remove from heat and let it cool. If you have time, let it sit in the refrigerator over night.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool.
  • Preheat oven to 350 degrees F (175 degrees C).
  • You'll need two 9x13 inch baking trays. Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles. Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella. Repeat until you fill the tray, making sure that you end up with lasagna noodles on top. Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan. Cover with foil.
  • Bake in a preheated oven for an hour. Remove the foil and bake another half hour.

Nutrition Facts : Calories 813.5 calories, Carbohydrate 90.2 g, Cholesterol 82.9 mg, Fat 30.4 g, Fiber 8.5 g, Protein 47 g, SaturatedFat 14.9 g, Sodium 1150.3 mg, Sugar 8.8 g

MOM'S FABULOUS LASAGNA



Mom's Fabulous Lasagna image

Provided by Mel

Categories     Main Dish

Time 1h55m

Number Of Ingredients 18

1 pound lean ground beef or ground turkey
1/2 cup chopped onion
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
2 teaspoons sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) container ricotta cheese or a combination of ricotta and cottage cheese (see note)
1 large egg
1/2 teaspoon dried basil
1 tablespoon parsley flakes
1/2 teaspoon salt
3/4 cup shredded parmesan cheese
4 cups shredded mozzarella cheese
9 no-boil lasagna noodles (see note)

Steps:

  • For the sauce, in a large, 12-inch nonstick skillet, cook the ground meat and onion until the meat is cooked through. Drain any excess grease. Stir in the tomatoes, tomato paste, sugar, dried basil, salt and pepper. Simmer the sauce for 20 minutes.
  • For the filling, in a medium bowl mix the ricotta, egg, basil, parsley, salt, and Parmesan cheese.
  • To assemble the lasagna, lightly grease a 9X13-inch baking pan. Spread 1/2 cup or so of the sauce over the bottom into a thin layer. Layer as follows: 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, creamy filling, mozzarella, 3 noodles, red sauce, remaining mozzarella. (Basically, all layers - the noodles, red sauce, mozzarella - are split into three layers and the creamy filling is divided among two layers.)
  • Cover with greased foil. Bake at 350 degrees for 30 minutes. Uncover, bake 20-30 minutes more until hot and bubbly. Let stand 10 minutes before cutting.

Nutrition Facts : ServingSize 1 Serving, Calories 560 kcal, Carbohydrate 40 g, Protein 42 g, Fat 26 g, SaturatedFat 15 g, Cholesterol 136 mg, Sodium 1113 mg, Fiber 4 g, Sugar 10 g

MOM'S LASAGNA



Mom's Lasagna image

We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

MOM'S LASAGNA



Mom's Lasagna image

Like a lot of people, my mom is the one who taught me everything I know in the kitchen. Her recipes are a mainstay in my kitchen but nothing stands out as much as her Ethiopian lasagna. It was always the main attraction during holiday meals, celebration dinners, and church picnics. The key to its distinct flavour is the sugo, the rich meat sauce spiced with classic Ethiopian berbere. Its a spice blend that I can never get enough of. Make sure to add nutmeg to the bechamel sauce and load this dish with high-quality cheese for a drool-worthy slice of heaven that's perfect every time.

Provided by Eden Hagos

Categories     Fusion

Yield 12

Number Of Ingredients 18

2 cups Onion, minced
2 Carrots, minced
1 Can tomato paste (5oz.)
1 Can crushed tomato (28oz.)
1 tbsp Italian seasoning
1 tbsp Berbere spice
1 tsp Oregano
500 g Ground beef
2 Cloves of garlic, minced
2 cups Water (adjust accordingly)
Salt, to taste
1 stick Unsalted butter (Try Tillamook if you can get it!)
½ cup All-purpose flour
4 cups Milk
1 tsp Ground nutmeg
Salt, to taste
1 Box lasagna noodles
1 Bag Tillamook Farmstyle Thick-cut Italian blend cheese

Steps:

  • For the Meat Sauce
  • Saute onions and carrots in about a tablespoon of oil.
  • Once the onions and carrots have begun to soften and cook down, add the Berbere spice and stir to combine. Add extra oil as necessary and mix well.
  • Next add in garlic, stir until fragrant and then add ground beef and break up any chunks so that there is an even consistency.
  • Next, add tomato paste and stir to evenly incorporate, after a few minutes of cooking, add the crushed tomatoes. Add water as necessary so the mixture starts to resemble a sauce.
  • Continue stirring the mixture for 5 more minutes and add then Italian seasoning, oregano, and salt to taste. Reduce heat to medium-low and let the sauce simmer for another 30 minutes.
  • For the Bechamel Sauce
  • Slice the butter into cubes and melt it in a saucepan.
  • Add flour to the melted butter and whisk it vigorously and continuously until evenly combined.
  • After a minute or two, pour in the milk slowly, while you stir/whisk the mixture so it thickens.
  • Once there are no lumps, add in the freshly grated nutmeg. Bring the sauce to a simmer until it's thick enough to lightly coat the back of a spoon.
  • For the Lasagna
  • Preheat your oven to 375 degrees F.
  • Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in boiling water for 8 to 10 minutes and then drain them and set aside until you're ready to assemble the lasagna.
  • Layer meat sauce, noodles, bechamel, and shredded cheese in a baking dish until the dish is full. Be generous with the cheese for a decadent lasagna. Bake it for 30-40 minutes, uncovered in the oven.
  • Once it's removed from the oven, garnish it with dried parsley or basil for a pop of colour and flavour. Allow it to cool slightly before slicing and digging in. Enjoy!

Nutrition Facts :

LASAGNA RECIPE



Lasagna Recipe image

Our recipe is for a basic lasagna featuring tomato sauce, ground beef, pasta and cheese.

Provided by Moms Who Think

Categories     Main Course

Time 1h10m

Number Of Ingredients 13

16 pieces (about 16 oz.) lasagna noodles, uncooked
1 pound ground beef
1 jar (about 28 oz.) spaghetti sauce
1/2 cup water
16 ounces ricotta cheese
2 cups shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese
2 eggs
2 teaspoons chopped oregano
2 teaspoons chopped basil
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper

Steps:

  • In large skillet, brown meat; drain.
  • Stir in spaghetti sauce and water; simmer 10 minutes.
  • Cook pasta according to package directions; drain. Lay flat on foil to cool.
  • Heat oven to 350°F.
  • In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella cheese, Parmesan cheese, eggs, oregano, basil, garlic, salt and pepper.
  • Spread about 1/3 cup meat sauce on bottom of 13 x 9 glass baking dish. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third cheese mixture over pasta; spread with about 3/4 cup meat sauce.
  • Repeat layers, beginning and ending with pasta. Top with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella cheese and additional Parmesan cheese, if desired.
  • Cover with foil. Bake 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer, or until lightly browned. Let stand 10 minutes before cutting.

MOM'S LASAGNA



Mom's Lasagna image

My mom's lasagna recipe, classic Italian-American meat lasagna with cottage cheese and mozzarella.

Provided by Kelly ~ the hungry bluebird

Categories     Main Course

Time 3h

Number Of Ingredients 15

3 medium onions (chopped)
2 cloves garlic (finely chopped)
¼ cup olive oil
1 lb lean ground beef (~ I use ground sirloin)
1 28-oz can whole tomatoes (crushed by hand (I prefer San Marzano))
1 14½-oz can tomato sauce
1 6-oz can tomato paste
1 teaspoon each of dried basil and oregano, (crushed in hand to release flavor)
About 1 teaspoon of sugar
2 cups water
salt and pepper
1 lb box of oven-ready lasagna noodles (no boiling required)
1 16-oz container of whole milk small curd cottage cheese
1 lb of mozzarella (shredded)
Grated parmesan (use the good stuff)

Steps:

  • Heat olive oil in a large heavy bottomed pot. Add onions and a good pinch of salt and sauté until soft and starting to brown. Add the garlic and cook until fragrant, about a minute.
  • Add the ground beef and brown, breaking up the meat with a wooden spoon until no longer pink.
  • Add the basil and oregano and mix to combine.
  • Put the whole tomatoes in a bowl and crush by hand. Add to the meat and onion mixture along with the tomato sauce, tomato paste, water and a generous pinch of sugar. Season with salt and pepper. Bring to a boil and then immediately turn down heat and simmer with a lid on for about 1 1/2 hours, stirring occasionally. (My mom's recipe says to simmer for hours, an hour and a half is plenty.)
  • Let cool and then refrigerate overnight. The sauce is always better the next day and now all you have to do is assemble the lasagna.
  • Drain the cottage cheese in a fine mesh sieve over the sink until most of the liquid has drained, stirring gently several times. Takes about an hour or two.
  • Preheat oven to 350º
  • In a 11 X 15 lasagna pan, ladle in some sauce to cover the bottom of the pan. Arrange 6 noodles, overlapping slightly, over the sauce in the bottom of the pan. Next, spoon half of the drained cottage cheese over the noodles. Sprinkle half the shredded mozzarella over the cottage cheese. Then generously spoon some sauce over the cheese.
  • Repeat with another 6 noodles, the remaining cottage cheese and follow with the remaining mozzarella. Generously spoon more sauce over this layer.
  • Top with 6 more noodles. Spoon sauce over entire top of lasagna noodles and also spoon some down the corners and edges. All the noodles should be covered.
  • Sprinkle with some grated parmesan and then cover pan with foil.
  • Bake for 45 minutes and then remove the foil and bake, uncovered, for another 15 minutes.
  • Let lasagna rest 10 minutes or so before serving. Enjoy.

Nutrition Facts : Calories 585 kcal, Carbohydrate 50 g, Protein 39 g, Fat 26 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 115 mg, Sodium 578 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving

MOM'S COTTAGE CHEESE LASAGNA



Mom's Cottage Cheese Lasagna image

This cheesy, saucy lasagna gets its wonderful flavor from a blend of beef, Italian sausage, three cheeses, and the secret ingredient, cottage cheese!

Provided by Courtney Rowland

Categories     Pasta

Time 1h20m

Number Of Ingredients 18

1 lb. ground beef
1 lb. Italian sausage
1 yellow onion, chopped
3 cloves garlic, minced
Pinch red pepper flakes (optional)
24 ounce jar your favorite pasta sauce (I like a marinara)
1 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon Kosher salt
1 1/2 cups full fat small curd cottage cheese
1 egg
1/2 cup shredded Parmesan cheese
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
12 lasagna noodles
3 cups shredded mozzarella cheese
2 cups shredded baby Swiss cheese

Steps:

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with cooking spray.
  • Combine the ground beef, Italian sausage, and onion in a large, deep sauce pan. Cook over medium high heat, breaking apart the meat with a spatula, until no pink remains. Drain any excess fat off the pan, then stir in garlic, pasta sauce, oregano, pepper, and salt. Heat through then reduce heat to low. Allow the sauce to simmer while you prepare the rest of the ingredients.
  • Bring a large pot of water to a boil and add a fat pinch of salt and swirl of oil (this helps keep the noodles from sticking.) Add the noodles to the pot and cook for about 2 minutes less than the package directions. Drain noodles then lay them out on aluminum foil so they'll be ready to go later.
  • In a medium bowl, stir together the cottage cheese, egg, Parmesan cheese, parsley, salt and pepper. Set aside.
  • Spread a very scant layer of meat sauce on the bottom of the pan. Top with 4 noodles laid lengthwise in the pan. Spread half the cheese on top followed by 4 more noodles. Spread half of the remaining sauce over the noodles. Spread all of the cottage cheese mixture on top of the sauce, followed by 3 more noodles. Finish with the remaining sauce and cheese. Bake in the preheated oven for 35-40 minutes or until cheese is melted and browned.

Nutrition Facts : Calories 814 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 47 grams fat, Fiber 4 grams fiber, Protein 53 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 1601 grams sodium, Sugar 9 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 24 grams unsaturated fat

MOM'S EASY COTTAGE CHEESE LASAGNA RECIPE



Mom's Easy Cottage Cheese Lasagna Recipe image

This cottage cheese lasagna is such an easy lasagna recipe! It's the same one my mother use to make and it's my absolute favorite. I think it will be yours too!

Provided by Karlynn Johnston

Categories     Main Course

Time 1h10m

Number Of Ingredients 10

9 ready for the oven lasagna noodles (( no boil noodles))
1.5 pounds lean ground beef
1/2 medium white onion (chopped ( optional))
3 cloves garlic (minced)
one 700-750 millilitres jar of four cheese pasta sauce
3/4 cup water
500 grams cottage cheese
1 large egg (beaten)
1 tablespoon Italian seasoning
5 cups pizza mozza and cheddar cheese (mixed & shredded)

Steps:

  • In a large frying pan, fry up the ground beef and onions together until the ground beef is no longer pink and the onions are soft and translucent.
  • Drain the excess grease and add in the garlic. Sautee until the garlic is browned.
  • Stir in the sauce and the water, remove from heat.
  • Combine the cottage cheese, egg and Italian seasoning.
  • In a 9x13 baking pan, spread 1/3 of the sauce mixture on the bottom. Lay three noodles on top.
  • Spread half of the cottage cheese mixture on top of the noodles evenly. Top with a cup of mixed cheese.
  • Lay another 3 noodles on top. Spread out another 1/3 of the sauce on top of the noodles. Spread the last of the cottage cheese mixture on top, followed by a cup of mixed cheese.
  • Lay the last 3 noodles on top, followed by the last 1/3 of the sauce mixture. Sprinkle with another 2-3 cups of the mixed cheese. ( I like a seriously good layer of cheese on top!)
  • Cover and bake in 350 °F oven for 45-50 minutes. If you like, remove the cover and bake the cheese on top for another 5-10 minutes to get it slightly crispy around the edges.
  • Remove, let sit for 10 minutes and then slice and serve.

Nutrition Facts : ServingSize 8 g, Calories 614 kcal, Carbohydrate 32 g, Protein 48 g, Fat 31 g, SaturatedFat 18 g, Cholesterol 157 mg, Sodium 1192 mg, Fiber 2 g, Sugar 6 g

HOMEMADE LASAGNA RECIPE



Homemade Lasagna Recipe image

The BEST Homemade Lasagna recipe you will make that your family will request again and again. Delicious layers of lasagna noodles, rich Italian sausage tomato sauce, herby ricotta and melty cheese bake up perfectly together. It is a great family dinner for any occasion. Bonus, it can be made ahead and even frozen for easy dinner prep!

Provided by Susie Weinrich

Categories     Dinner

Time 1h40m

Number Of Ingredients 21

2 Tbsp. olive oil
1 ½ pounds Italian sausage (* see notes)
1 onion chopped
4 garlic cloves - minced
2 - 24 oz jars good quality marinara sauce (I like Rao's Homemade Marinara)
½ tsp. pepper
1 Tbsp. sugar
1 ½ tsp. Italian seasoning
1 Tbsp. vinegar
*Optional - 1 tsp fennel seeds
1 - 15oz container whole milk ricotta
1 large egg
1 garlic clove - minced
¾ cup parmesan cheese (shredded)
¾ tsp Kosher salt
¼ tsp pepper
Optional- 2 tsp dried basil or 1/4 cup fresh basil, chopped
12 oven ready-no boil lasagna noodles ( (I highly recommend using Barilla Brand))
16 oz. shredded mozzarella cheese (whole milk is best if you can find it)
¼ cup parmesan cheese (shredded)
non-stick spray (or can use olive oil)

Steps:

  • Preheat oven to 375 degrees. Grab a deep (2 inches) 9x13 pan.

Nutrition Facts : ServingSize 1 serving, Calories 583 kcal, Carbohydrate 31 g, Protein 29 g, Fat 38 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 111 mg, Sodium 1127 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 20 g

MOM'S LASAGNA



Mom's Lasagna image

Provided by Michael Symon : Food Network

Time 2h50m

Yield 6 servings

Number Of Ingredients 19

1/2 cup olive oil
1 onion, diced
4 garlic cloves, minced
Pinch kosher salt and freshly ground black pepper
1 pound pork neck bones
1 pound ground veal
1 pound ground beef
1 pound spicy Italian sausage, loose or removed from casings
1/2 cup dry white wine
1 (28-ounce) can San Marzano tomatoes, with their juice
2 bay leaves
1 pound dried lasagna noodles
2 pounds whole milk ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh oregano leaves
2 large eggs
1/2 cup grated Parmesan, plus more for final topping
1 pound fresh mozzarella cheese, grated

Steps:

  • In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.
  • Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.
  • In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.
  • Preheat the oven to 350 degrees F.
  • Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.
  • Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

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