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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