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Prep 45 m

Cook 1 m

Ready In 46 m

8 Servings

494 Calories


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

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  1. 1 pound lean ground beef

  2. 1 onion, chopped

  3. 2 (6 ounce) cans tomato paste

  4. 1 (14.5 ounce) can crushed tomatoes

  5. 2 cups water

  6. 1 tablespoon dried oregano

  7. 2 teaspoons garlic powder

  8. 2 teaspoons salt

  9. 1/4 teaspoon ground black pepper

  10. 1 tablespoon white sugar

  11. 12 ounces cottage cheese

  12. 1/2 cup grated Parmesan cheese

  13. 1 egg

  14. 9 lasagna noodles

  15. 1 pound shredded mozzarella cheese


  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.

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

  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.

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

  5. Spread 1 cup of sauce in the bottom of a 9x13 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.

  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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