Traditional Lasagna

July 20, 2015
Recipe by: Randy Manoni

With so many versions of this classic dish available, we figured we'd show you how lasagna was meant to be made.  This hearty and cheesy meal is sure to bring back memories of your grandmother's lasagna.  My family first tasted this rich, classic lasagna at my mother's house a few years back. They were so impressed that it became our go to recipe as well.

Prep Time: 20 minutes
Cook Time: 70 minutes + Cooling time
Yield: 12 Servings
Difficulty: Medium


  • 1 pound ground beef (we used 90% lean)
  • 3/4 pound bulk pork sausage
  • 3 cans (8 ounces each) tomato sauce
  • 2 cans (6 ounces each) tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons sugar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 3 tablespoons minced fresh parsley
  • 3 cups 4% small-curd cottage cheese
  • 8 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 lb lasagna noodles, cooked and drained
  • 6 slices provolone cheese
  • 3 cups shredded mozzarella cheese, divided
 Print Recipe


  1. In a large Swiss Diamond skillet, cook beef and sausage over medium heat until no longer pink; crumble and drain.
  2. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
  3. Meanwhile; in a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
  4. Preheat oven to 375°
  5. Once the sauce is finished cooking, spread 1 cup of meat sauce in a Swiss Diamond Nonstick Roasting Pan - 4.8qt ungreased (or any 13-in. x 9-in. baking dish).
  6. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, and repeat until you are out of noodles (we made 4 layers)
  7. Top with meat sauce and mozzarella (dish will be full).
  8. Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through.
  9. Let stand for 15 minutes before cutting.