Delicious Homemade Lasagna Recipe – Best Traditional Lasagna
When it comes to comfort food, nothing beats a hearty slice of homemade lasagna. This is my mom’s special recipe, featuring a rich and meaty, made-from-scratch tomato sauce paired with a delightfully cheesy filling. Unlike the traditional ricotta filling, this version uses a blend of small-curd cottage cheese and Parmesan, creating a unique and irresistible flavor. Serve this classic lasagna with a leafy green salad and crusty garlic bread for a meal that will satisfy any crowd.
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The Best Homemade Lasagna Recipe
This homemade lasagna recipe stands out with its deliciously meaty tomato sauce and unique cheese blend. The combination of ground pork and lean ground beef adds depth to the sauce, while the cottage cheese and Parmesan mixture provides a creamy texture. Follow these steps to create the best lasagna you’ve ever tasted.
Notes on Ingredients
- Ground Pork and Beef: Combining these two types of meat gives the sauce a richer flavor.
- Cottage Cheese and Parmesan: This blend replaces the traditional ricotta, offering a unique taste and texture.
- Fresh Parsley and Basil: Fresh herbs enhance the sauce’s flavor, making it more aromatic and delicious.
- Lasagna Noodles: Cook these until they are tender yet firm, ensuring they hold up during baking.
How to Make Homemade Lasagna
- Prepare the Sauce:
- In a large, deep skillet over medium-high heat, cook the ground pork and beef until browned and crumbly, about 5 to 7 minutes.
- Add minced onion and cook until translucent, around 5 minutes.
- Stir in crushed tomatoes, tomato sauce, 1 tablespoon fresh parsley, garlic, basil, salt, oregano, and sugar. Simmer over medium-low heat for 30 minutes, stirring occasionally.
- Cook the Noodles:
- Bring a large pot of lightly salted water to a boil.
- Cook lasagna noodles until tender yet firm, about 8 to 10 minutes. Drain and set aside.
- Preheat the Oven:
- Preheat your oven to 375 degrees F (190 degrees C).
- Prepare the Cheese Mixture:
- In a large bowl, mix cottage cheese, Parmesan cheese, eggs, remaining 1 tablespoon fresh parsley, salt, and pepper until combined.
- Assemble the Lasagna:
- Spread a small amount of sauce over the bottom of a 9×13-inch baking dish.
- Layer with lasagna noodles, half of the cheese mixture, half of the remaining sauce, and half of the mozzarella cheese.
- Repeat layers with remaining ingredients, ending with a top layer of mozzarella cheese.
- Cover the dish with aluminum foil.
- Bake:
- Bake in the preheated oven for 30 to 40 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes, until the cheese is golden brown.
- Let stand for 10 minutes before cutting and serving.
How to Serve Homemade Lasagna
Serve this homemade lasagna with a side of leafy green salad dressed with a simple vinaigrette. Add some crusty garlic bread to complete the meal. For an added touch, sprinkle some freshly grated Parmesan cheese on top just before serving.
How to Store Homemade Lasagna
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual portions wrapped tightly in aluminum foil and placed in a freezer-safe bag for up to 3 months. Reheat in the oven or microwave until heated through.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 657.63 kcal | 33% |
| Total Fat | 29.05 g | 42% |
| Carbs | 55.95 g | 22% |
| Sugars | 9.7 g | 11% |
| Protein | 45.18 g | 90% |
| Sodium | 1993.98 mg | 100% |
| Fiber | 4.9 g | 17% |
| Saturated Fat | 14.04 g | 70% |
| Trans Fat | 0.16 g | – |
| Monounsaturated Fat | 6.81 g | – |
| Polyunsaturated Fat | 1.16 g | – |
| Cholesterol | 169.12 mg | 56% |
| Calcium | 511.78 mg | 64% |
| Magnesium | 55.2 mg | 15% |
| Potassium | 629.53 mg | 18% |
| Iron | 9.18 mg | 66% |
| Zinc | 4.12 mg | 41% |
| Phosphorus | 489.16 mg | 70% |
| Vitamin A | 318.09 mcg | 40% |
| Vitamin C | 13.15 mg | 16% |
| Thiamin B1 | 0.71 mg | 64% |
| Riboflavin B2 | 0.78 mg | 56% |
| Niacin B3 | 6.87 mg | 43% |
| Vitamin B6 | 0.39 mg | 28% |
| Folic Acid B9 | 41.34 mcg | 21% |
| Vitamin B12 | 2.44 mcg | 98% |
| Vitamin D | 0.73 mcg | 5% |
| Vitamin E | 2.11 mg | 18% |
| Vitamin K | 27.09 mcg | 36% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Homemade Lasagna
Can I substitute ricotta cheese for cottage cheese?
Yes, for a more traditional filling, you can use ricotta cheese instead of cottage cheese.
Can I add vegetables to the lasagna?
Absolutely! Try adding layers of spinach, mushrooms, or zucchini for a vegetable twist.
How do I prevent my lasagna from becoming watery?
Make sure to drain your noodles well and simmer your sauce until thickened to reduce excess moisture.
Can I make this lasagna ahead of time?
A: Yes, you can assemble the lasagna up to a day in advance and refrigerate it. Just bake it when you’re ready to serve.
What sides go well with lasagna?
A fresh salad, garlic bread, and a glass of red wine make perfect accompaniments to lasagna.
The Best Homemade Lasagna Recipe
Ingredients
- ½ pound ground pork
- ½ pound lean ground beef
- ½ cup minced onion
- 1 28 ounce can crushed tomatoes
- 1 8 ounce can tomato sauce
- 2 tablespoons chopped fresh parsley divided
- 1 clove garlic crushed
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons salt
- ½ teaspoon dried oregano
- ⅛ teaspoon white sugar
- 1 16 ounce package lasagna noodles
- 1 pound small-curd cottage cheese
- ¾ cup grated Parmesan cheese
- 3 large eggs
- 2 teaspoons salt
- ¼ teaspoon ground black pepper
- 1 16 ounce package shredded mozzarella cheese
Instructions
- Combine pork and ground beef in a large, deep skillet over medium-high heat; cook and stir until browned and crumbly, 5 to 7 minutes. Add onion and cook until translucent, about 5 minutes.
- Stir in crushed tomatoes, tomato sauce, 1 tablespoon fresh parsley, garlic, basil, salt, oregano, and sugar. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes.
- While the sauce is simmering, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
- While the noodles are cooking, preheat the oven to 375 degrees F (190 degrees C).
- Mix cottage cheese, Parmesan cheese, eggs, remaining 1 tablespoon fresh parsley, salt, and pepper in a large bowl until combined.
- Assemble lasagna: Spread a spoon or two of sauce over the bottom of a 9×13-inch baking dish just to to coat it. Place two layers of noodles over the sauce to cover. Layer with 1/2 of the cheese mixture, 1/2 of the remaining sauce, and 1/2 of the mozzarella cheese. Repeat layers once more using the remaining noodles, cheese mixture, sauce, and mozzarella. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes.
- Remove from the oven and let stand for 10 minutes before cutting and serving.
Enjoy making and indulging in this classic homemade lasagna recipe, a timeless dish that brings comfort and joy to any dinner table.
