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Lasagna seems to be a dish that each family has its own special version, one that they feel is the ultimate recipe. I make no attempt to say I have the best or “true” lasagna. In fact, an authentic Italian cook would most likely scoff at what I believe is an amazing recipe.
Nevertheless, I’m excited to share with you my version of a classic and delectable lasagna. Preparation for this dish takes a little extra time, but when completed, your family will be asking for it time and again. With six perfect layers, the lasagna is exactly the comfort you crave on a winter’s evening.
This has become a classic recipe in my family and will become a staple in yours as well. Serve with a salad and enjoy!
Cookbook
This recipe originally appeared in my cookbook, There’s Always Room at the Table, which was published on March 4, 2025.
More Dinner Recipes
- Classic pot roast
- Spiced pork tenderloin with roasted vegetables
- Tex-Mex fish tacos
- Peppercorn crusted beef tenderloin
- Corned beef with cabbage and carrots
- Cod with Moroccan spiced tomatoes
- Taco squares casserole
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Homemade Lasagna
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 2 tsp kosher salt separated
- 5 cloves garlic minced
- 1 tbsp dried Italian seasoning
- ½ tsp red pepper flakes
- 2 lbs ground beef
- ½ cup red wine
- 6 oz tomato paste
- 15 oz tomato sauce
- 15 oz crushed tomatoes
- 2 ½ cups cottage cheese
- 2 large eggs beaten
- 1 cup grated Parmesan cheese
- ½ tsp freshly ground black pepper
- ½ cup chopped fresh parsley plus more to garnish
- 10 oz oven-ready lasagna noodles (10-12 noodles)
- 1 lb mozzarella cheese shredded
Instructions
- In a 12-inch skillet, heat the olive oil over medium heat. Add the onion and 1 tsp of the salt and cook until soft and translucent, 4-6 minutes.1 tbsp olive oil, 1 medium onion, 2 tsp kosher salt
- Add the garlic, Italian seasoning, and red pepper flakes, and sauté for 30 seconds. Add the ground beef and cook, breaking up the beef until browned, 8-12 minutes.5 cloves garlic, 1 tbsp dried Italian seasoning, ½ tsp red pepper flakes, 2 lbs ground beef
- Drain off any extra liquid and pour in the red wine. Simmer until the wine is mostly evaporated, 2-3 minutes. Add the tomato paste, tomato sauce, and crushed tomatoes. Bring to a simmer and cook until slightly thickened, 6-8 minutes. Remove from the heat and set aside.½ cup red wine, 6 oz tomato paste, 15 oz tomato sauce, 15 oz crushed tomatoes
- In a large bowl, combine the cottage cheese, eggs, Parmesan cheese, black pepper, remaining 1 tsp salt, and the parsley. Mix and set aside.2 tsp kosher salt, 2 ½ cups cottage cheese, 2 large eggs, 1 cup grated Parmesan cheese, ½ tsp freshly ground black pepper, ½ cup chopped fresh parsley
- Preheat the oven to 350°F. Grease a 9 x 13-inch pan well.
- Begin by layering 1 cup of the meat sauce evenly on the bottom of the pan. This will be a very thin layer, but it helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. It usually takes about 5 noodles per layer. Spoon half the cottage cheese mixture on top of the noodles. Next, add a layer of half of the meat sauce. Layer on half of the mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining mozzarella cheese.Note: At this point, the lasagna can be covered tightly and frozen for up to 1 month. When ready to bake, let thaw in the refrigerator for 8 hours.10 oz oven-ready lasagna noodles (10-12 noodles), 1 lb mozzarella cheese
- Cover and bake for 30 minutes. Uncover and finish baking until it is bubbling and the noodles are tender when pierced with a knife, an additional 20-30 minutes. Let cool 15-20 minutes before cutting into pieces and serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
The Lasagna was wonderful…served it for a club dinner.
I made this but instead of using all ground beef I used 1lb of beef and 1lb of sweet Italian sausage. It was delicious.
Thank you for sharing your recipes.
We made the lasagna recipe this afternoon — it’s a fair bit of preparation but absolutely delicious (and will be enough for several meals). The only change we made was adding a bit of honey to the tomato/meat sauce, which otherwise might have been too acidic. We’ll use this recipe again!
Thank you for all of the wonderful recipes!! Here’s to you and your family and Kipper!!🙏❤️
My lasagna is similar to yours. I don’t use a recipe so it varies with each making! I always use cottage cheese and have for over 65 years. This is the way it’s made in Saskatchewan Canada too.
One variation I like is to make a sour cream, Parmesan sauce to use on top instead of the last layer of mozzarella.