Best Lasagna Ever

13 reviews, 4.5 star(s). 85% would make again

Ready in 1 hour 30 minutes

Based on a recipe from www.the, an excellent website for recipes, with some great photos. My family loved this lasagna recipe. It's very rich and filling, and a very good recipe for cold weather.


1 1/2 pounds Lean ground meat
1 pound Owens Hot breakfast sausage
2 cloves Garlic; minced
2 14.5-oz cans whole tomatoes
2 6 ounce Tomato paste
1 8 ounce Tomato sauce
1 cup water
4 tablespoons Dried parsley flakes; divided use
2 tablespoon Dried basil
1 teaspoon Salt; divided use
10 ounce Lasagna noodles
1 tablespoon olive oil
3 cups Lowfat cottage cheese
2 each Eggs; beaten
1/2 cup Kraft Shredded Parmesan, Romano, and Asiago cheese; plus extra for topping
1 pound mozzarella cheese; Sliced
1 tablespoon Sugar; added to sauce while cooking
1 teaspoon Crushed red pepper; added to sauce after cooking

Original recipe makes 8 Servings



In a large skillet or dutch oven, brown the ground meat with the sausage and garlic. Drain off about half of the fat, and add the tomatoes, tomato paste, tomato sauce, water, 2 tablespoons of the parsley flakes, dried basil, 1/2 teaspoon of salt (or less, I think it would work with half as much salt), and a tablespoon of sugar, if desired. Stir to mix well. Let this simmer uncovered for about 45 minutes, and add crushed red pepper in the last ten minutes, if desired. Stir occasionally, and break up those tomatoes with a spatula a little each time you stir. Watch out for spurting juices!

Once you get the sauce going, start on the noodles. Add 1/2 tsp. salt and 1 tbsp. of olive oil to the boiling water, and cook the noodles al dente. Drain the noodles, rinse with cold water, and set them aside.

While the noodles and sauce are in the process of cooking, combine in a mixing bowl the cottage cheese, beaten eggs, 1/2 cup Kraft Shredded Parmesan, Romano, and Asiago cheese and 2 tablespoons of dried parsley flakes. Stir to mix well, and set it aside.

Spray a 9 x 13 baking dish with non-stick cooking spray, and preheat the oven to 350 degrees.

Lay four of the cooked noodles on the bottom of the pan, overlapping them slightly. Spread half of the cottage cheese mixture evenly over the noodles, followed by 1/2 pound of the mozzarella cheese slices. Spread a little less than half of the meat sauce mixture over the sliced cheese. Repeat the layers, and top generously with the Kraft Shredded cheeses.

Bake for 30 minutes, or until hot and bubbly.


Yummy lasagna recipe!

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I swapped the breakfast sausage for a spicy Italian sausage, and do a combo of ricotta cheese and cottage cheese. I also add fresh mushrooms and spinach as an additional layer...sometimes swap out the noodles for grilled zucchini. But this sauce recipe is amazing!!
pinklady101 1y ago

Great flavor, but a little on the dry side. Next time i'll have to all more tomato
Funkyrt 3y ago

Great recipe! Flavor was amazing!
LadyAvonlea 3y ago

Tasty, but not juicy enough. Next time I'll use 2 28 oz. cans of tomatoes.
atenette1 3y ago

Really easy! And really tasty!!
Chrissport24 4y ago

This was such an easy and delicious recipe. Everyone in the family loved it. A definite keeper!!
EricP 4y ago

This lasagna is really good!!! So good We done it twice!!!
Mimi2010kit 4y ago

Super yummy! This lasagna will be a favorite in my families suppers! :)
09Mommy 4y ago

This lasagna is so good! This sauce recipe is actually how we made sauce my whole life and it's the perfect sweet/spicy combo in a basic sauce. I personally believe a sauce can make or break a pasta recipe! Next time I may do 1/2 ricotta/ 1/2 cottage cheese. yummy!!
alonneville4 7y ago

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