Homemade Lasagne

Homemade LasagneThis is a classic!  But, I was confused about how to spell “lasagne”, so I did a little research.  It seems that “lasagne” with an “e” means more than one noodle, stacked, and “lasagna” with an “a” is a very lonely noodle–singular.  Who wants that?  If you’re Italian and know differently, I would love to hear what you have to say.  For now, I’m sticking to this.

My kids grew up on this recipe.  In fact, Daughter #1 suggested I use both cheddar and mozzarella cheeses instead of just mozzarella.  I always knew she was smart.  In my opinion, that’s what makes this recipe extra special.  I made this for dinner the other day and shared it with my kids, who were immediately taken back to their childhoods.  I also got to introduce it to some of my grandchildren, who also loved it.  Start a family tradition by making your own homemade lasagne with lots of noodles!  You’ll be glad you did.  Pair it up with a salad and some garlic bread and let the good times roll!

Homemade Lasagne
Recipe type: Main Dishes
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 servings
  • 1 pkg. (8 oz.) lasagne noodles
  • Sauce
  • 1 lb. ground beef
  • ½ lb. ground lean pork
  • ¾ cup chopped onions
  • 1 clove garlic, minced
  • 1 can whole tomatoes (1 lb.)
  • 1 can (15 oz.) tomato sauce
  • 2 tablespoons parsley flakes
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • Cheese Mixture
  • 3 cups cottage cheese
  • ½ cup grated Parmesan cheese
  • 1 tablespoon dried parsley flakes
  • ½ teaspoon salt
  • ½ teaspoon dried oregano leaves
  • Grated Cheeses
  • ½ lb. grated mozzarella cheese
  • ½ lb. grated cheddar cheese
  • ½ cup grated Parmesan cheese
  • (Add more cheese if you like it really cheesy)
  1. Cook and stir beef, pork, onions and garlic in large saucepan or Dutch oven until meat is browned and onion is tender. Drain off all fat.
  2. Add tomatoes, with the juice, and break up with a fork. Stir in tomato sauce and remaining sauce ingredients: parsley flakes, sugar, salt and basil.
  3. Heat to boiling, stirring occasionally. Reduce heat to a low simmer, and simmer uncovered, for 1 hour, or until sauce is the consistency of spaghetti sauce.
  4. In the meantime, cook noodles according to package directions. Or, you can do what I do: Place noodles in a different 9 x 13 inch casserole dish than the one you will be using to bake it, and cover with boiling water. Allow the noodles to soak until you are ready to assemble your lasagne. The noodles become pliable, but don't fall apart.
  5. In a medium bowl, mix together the cheese mixture ingredients: cottage cheese, grated Parmesan cheese, dried parsley flakes, salt and dried oregano leaves.
  6. After the sauce is thick and ready to use, preheat oven to 350 degrees.
  7. Then begin to assemble the lasagne in an ungreased 9 x 13 inch casserole dish. Begin by spreading ¼ of the sauce on the bottom, so that the noodles don't stick. Divide the remaining sauce into thirds. Place ⅓ of the noodles on top of the first layer of sauce. Next, add ⅓ of the remaining sauce, followed by ⅓ of the cottage cheese mixture and finishing with ⅓ of the combined grated mozzarella and cheddar cheeses. Repeat 3 times, beginning with the noodles and ending with the grated cheeses. Top with ½ cup grated Parmesan cheese.
  8. Lasagne can be covered and refrigerated overnight or for several hours at this point.)
  9. Place lasagne pan on a cookie sheet to catch any overflow, and bake, uncovered, for 45 minutes. (Allow an additional 10-15 minutes if lasagne has been refrigerated.)
  10. For easier cutting, allow to stand for 15 minutes after removing from oven.