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Linda’s Lasagna

Linda’s Lasagna

This is my mother’s wonderful lasagna recipe. It has been a favorite in our family for years!



By RBLAIR

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Recipe Summary

Prep:

45 mins

Cook:

1 hr 45 mins

Total:

2 hrs 30 mins

Servings:

8

Yield:

1 – 9×13 inch lasagna

Nutrition Info

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Ingredients

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Original recipe yields 8 servings

Ingredient Checklist

1 pound lean ground beef

1 onion, chopped

2 (6 ounce) cans tomato paste

1 (14.5 ounce) can crushed tomatoes

2 cups water

1 tablespoon dried oregano

2 teaspoons garlic powder

2 teaspoons salt

¼ teaspoon ground black pepper

1 tablespoon white sugar

12 ounces cottage cheese

½ cup grated Parmesan cheese

1 egg

9 noodles lasagna noodles

1 pound shredded mozzarella cheese

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Directions

Instructions Checklist

Step 1

In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.

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Step 2

While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.

Step 3

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 4

Preheat oven to 350 degrees F (175 degrees C).

Step 5

Spread 1 cup of sauce in the bottom of a 9×13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.

Step 6

Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

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Nutrition Facts

Per Serving:

494.1 calories; 38.2 g protein; 38.2 g carbohydrates; 104.5 mg cholesterol; 1625.9 mg sodium. Full Nutrition