Our Lasagna Recipe #10318
My wife and I came up with this recipe together on my most recent birthday. I came up with the recipe foundation, but the adjustments she made as she cooked are definitely the key to making this the best I've ever had. It makes me look forward to birthdays again.
by Mark H.
2½ hours | 45 min prep
1 lasagna
- 1 lb ground pork or ground sausage
- 1 lb ground beef
- 12 ounces canned tomato sauce
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons fresh parsley or dried parsley, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 cup minced onion
- 1 pinch sugar
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/2 lb small curd cottage cheese
- 1/2 lb ricotta cheese
- 3 eggs
- 1 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (16 ounce) package dry lasagna noodles
- 1 lb mozzarella cheese
- Preheat oven to 375°F.
- Brown pork OR sausage and beef in a dutch oven or similar large, deep skillet.
- Once meat is browned, add tomato sauce, crushed tomatoes, and 1 tablespoon parsley.
- Add garlic, oregano, onion, sugar, basil and salt.
- Reduce heat to medium-low and let sauce simmer for 30 minutes.
- Give it a good stir every 5 minutes or so.
- In a large bowl, combine cottage cheese, ricotta cheese, eggs, Parmesan cheese, 1 tbsp parsley, salt and pepper.
- Cover the bottom of a 9x13 inch baking dish with a thin layer of sauce followed by 1 or 2 layers of uncooked lasagna noodles; Assemble the remainder in the following sequence: cheese-egg mixture, sauce, mozzarella cheese (sliced or shredded), noodles; repeat layers ending with a layer of noodles covered with a thin layer of sauce and some shredded mozzarella.
- Cover with aluminum foil and bake in preheated oven for 30-40 minutes .
- Remove foil, cover top with more mozzarella and grated parmesan.
- Bake for another 5-10 minutes .
- Remove from oven and let stand for 10 minutes before cutting.
- NOTE: When assembling the lasagna, we use medium- thick slices of mozzarella rather than shredded.
- Either works great, the sliced cheese just seems to add a little extra cheesiness.
- We use shredded for the mozzarella topping that is applied at the end.
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5 stars