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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
Watch How to Make This Weeknight Lasagna
Weeknight 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!
Thank you for this wonderful lasagne recipe so wonderful.
I made this and was so.wonderful, I made it with ground Italian sausage which gave it a great Flavor thank you for this! 💖
Fantastic recipe, did it, turned out so tasty. Just love watching you come up with great down to earth recipes.❤️Many thanks.
This is the perfect recipe! I do one pound ground chicken and one pound Italian chicken sausage. Kaleb, you are a huge part of our family!
Simple and delicious!
Delicious! I did substitute Italian sausage for the beef. My Italian husband loved it! Thought it was easy, and worth the time! Next time I will put foil on it part of the time.
Hi! This is one of my favorite recipes, I am always so glad when others love it too!
I made this tonight. I did it exactly like the recipe except I also added a tablespoon of Italian seasoning to the sauce just because we
like it. It was the best lasagna we’ve ever eaten. Thank you, Kaleb!