A pan of lasagna would feed my family of 6 back in the day, with not much leftover!  Put this together with a salad and some Italian bread, and dinner was served!  Mom would also make this for “company”.  It’s one of those casseroles that is great for a crowd.  This version is simple, hearty, and tasty!  It is assembled in 4 parts:  meat sauce, cheese mixture, pasta, and mozzarella.  The original recipe my Mom made called for large curd cottage cheese.  I actually have a hard time finding that, but small curd works just as well.  I like to use 1/2 cottage cheese, and 1/2 ricotta cheese.  This recipe will make 1 – 13″x9″ casserole.

The first step is to make the meat sauce:
Brown 1 1/2 lbs ground beef in 1 Tbsp. olive oil.
Add 1 tsp garlic powder
1 Tbsp parsley flakes
1 Tbsp oregano
1 tsp salt
1 large(28 oz) can crushed tomatoes
2 – 6 oz cans tomato paste
1 – 8 oz can tomato sauce
1 T brown sugar

Simmer til thickened for about 1 hour.  Add a little water if it becomes too thick.

Then combine the cheese mixture:
16 oz large curd cottage cheese
16 oz ricotta cheese
2 beaten eggs
1 tsp salt
1/2 tsp pepper
2 Tbsp parsley flakes
1/2 c shredded or grated parmesan cheese

Set aside.

Shred about 4 c mozzarella cheese, set aside.

Boil water, add lasagna noodles and cook per package instructions.
Drain into a colander, and rinse with cold water.  Drain well.

Begin assembly process by putting a few spoonfuls of sauce into the bottom of a 13′ x 9″ pan.  Then begin layering the lasagna noodles.

Next, add 1/2 of the cheese mixture on top of the noodles. Top with 2 c of shredded mozzarella.

Add a layer of the meat sauce, then another layer of noodles, cheese mixture, and mozzarella.

Finish with a layer of meat sauce, and top with additional mozzarella cheese.

Bake at 375 for 30 – 40 min. til bubbly and brown.  Place under broiler for last 5 min.  I like to place the casserole dish on a cookie sheet lined with parchment paper.  That way if it drips, it won’t burn in the bottom of your oven!

Cool for about 20 min. before serving.

Print

Lasagna

Prep Time

45 mins

Cook Time

40 mins

Total Time

1 hr 25 mins

 

This lasagna version is simple, hearty, and tasty! It is assembled in 4 parts: meat sauce, cheese mixture, pasta, and mozzarella. Straight from my Mom's table!  

Course: Main Course

Cuisine: Italian

Servings: 8

Author: Cindy Young

Ingredients

• 1 1/2 lbs ground beef
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 Tbsp parsley flakes
• 1 Tbsp oregano
• 1 tsp salt
• 1 28 oz can crushed tomatoes
• 2 6 oz cans tomato paste
• 1 8 oz can tomato sauce
• 1 Tbsp light brown sugar
• 16 oz cottage cheese
• 16 oz Ricotta cheese
• 2 beaten eggs
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp parsley flakes
• 1/2 cup shredded or grated parmesan cheese
• 4 + cups shredded mozzarella cheese (set aside)

Instructions

1. Brown ground beef in olive oil.  Add next 8 ingredients.  Simmer until thickened for about 1 hour.  Add a little water if it becomes too thick.  

2. In a bowl, combine cheese mixture.  Add 7 ingredients from cottage cheese to parmesan.  Set aside

3. Shred 4 cups mozzarella cheese, set aside. 

4. Boil water, add lasagna noodles and cook per pkg. instructions.  Drain into a colander, and rinse with cold water.  Drain well. 

5. Begin assembly process by putting a few spoonfuls of sauce into the bottom of a 13" x 9 " pan.  Then begin layering 5-6 lasagna noodles.  

6. Next, add 1/2 of the cheese mixture on top of the noodles.  Top with 2 cups of shredded mozzarella.  

7. Add a layer of the meat sauce, then another layer of noodles, cheese mixture, and mozzarella.  

8. Finish with a layer of meat sauce, and top with additional mozzarella cheese. 

9. Bake at 375 degrees for 30 - 40 min until bubbly and brown.  Place under broiler for last 5 min.  I like to place the casserole dish on a cookie sheet lined with parchment paper.  

10. Cool for about 20 min before serving.