Out of all the recipes I make, the #1 requested dish is for my lasagna. Anyone who has ever tasted my lasagna swears it’s the best they ever had. This recipe comes from my parents and it’s been in my family since I was a little girl. Mom would only make this once a year…on my dad’s birthday. She would spend all afternoon making this dish for my dad and the house would smell fantastic! Before I moved out of the house, I ensured I not only had this recipe, but also knew how to make it!
The secret to this recipe is my sauce. I use the same sauce that I use for my spaghetti, but I modify it just a bit. I also double the sauce recipe and I nurse it for about 2 hours until it’s perfect. I put a lot of effort into perfecting the sauce, but it’s beyond wonderful. It blows any lasagna I’ve ever had at a restaurant out of the water.
You can make a Gluten Free version by using Gluten Free lasagna noodles. I use Tinkyada Brown Rice Lasagna noodles. You can order them on amazon and they ship right to your house! I typically make a batch of regular noodle lasagna for my family and a smaller Gluten Free version for myself. This one takes a bit of time to make, but it’s worth it.
Ingredients for Sauce
- 2 lbs. ground beef
- ½ onion, chopped
- 3 teaspoons oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 6oz. cans tomato paste
- 2 cloves garlic
- 3 cups water
- 1. 5 Tablespoons brown sugar
- 2 bay leaves
- 1 can or glass jar of mushrooms
Directions for Sauce
Ingredients for Preparing Lasagna
- 1 box uncooked lasagna noodle – 12 to 14 lasagna noodles
- 8 slices of provolone cheese
- 1 large bag of shredded mozzarella cheese
- 1 12 ounce container of cottage cheese
- 1 egg
- Pepper to taste
- 1/2 cup of fresh grated Parmesan cheese
- Entire pot of prepared spaghetti sauce listed above
Directions for Preparing Lasagna
Heat oven to 350 degrees. Cook the box of lasagna noodles according to package directions. After the noodles are done cooking, drain and rinse with cold water. We are now ready to start the layering process. In a large 9×13 glass Pyrex dish, spread 1/4 cup of spaghetti sauce on the bottom of the glass Pyrex dish and spread around evenly. This ensures that the noodles don’t stick to the bottom of your dish. Lay 3 cooked lasagna noodles at the bottom of the Pyrex dish over the sauce. Next, evenly sprinkle 1 cup of shredded mozzarella cheese over the noodles. Lay 4 more cooked lasagna noodles over the cheese. Next, add 1.5 cups of spaghetti sauce over the shredded mozzarella cheese. Place 3 more cooked lasagna noodles on top of the sauce. Next, take the container of cottage cheese and mix the egg into the cottage cheese until it is well mixed. Add a pinch of pepper into the cottage cheese and spread evenly on top of the cooked lasagna noodles. Next, lay 8 slices of provolone cheese on top of the cottage cheese. Lay 4 more cooked lasagna shells on top of the provolone cheese. Add the rest of the spaghetti sauce on top of the lasagna shells. Sprinkle 1 cup of shredded mozzarella cheese on top of sauce. Add 1/2 cup of Parmesan cheese on top of the shredded mozzarella. Your lasagna should now be layered and look like this below.
Cover the Pyrex dish with aluminum foil and cook for 1 hour. After an hour, remove the lasagna from the oven and let rest for 30 minutes before serving.
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