The Best Traditional Lasagna

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year.

This is a wonderful, traditional lasagna recipe – nothing too fancy, just layers of pasta, meat sauce, a ricotta cheese mixture, and mozzarella – and it’s one that everyone should have in their own recipe collection!

You’ll Need:

• 1 pound ground beef
• 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
• 1/2 to 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 3 large eggs
• 3 tablespoons minced fresh parsley
• 3 cups 4% small-curd cottage cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked and drained
• 6 slices provolone cheese (about 6 ounces)
• 3 cups shredded part-skim mozzarella cheese, divided

Instructions:

1. In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
2. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.
3. Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
4. Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

NOTES:

• Using lean ground beef in the meat loaf instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
• Before adding any vegetable to your lasagna, it’s best to cook it first. Be sure to strain out any excess liquid from the cooking process. Not doing so might make your dish watery.
• Check out 100 of our favorite Italian recipes.