Here it is! I’m finally sharing our decades old family recipe for lasagna. This one has evolved over the years and is always a hit with family and friends. I consider this a substantial one-pot meal as it has a veggie added plus extra protein so it’s filling and I will say it’s possibly healthier than other recipes.

This lasagna is easy to prepare however there are lots of little steps so it’s not one of those 20 minute meals. Don’t let that deter you though, it’s so worth it! It’s also good to know you can prepare the lasagna ahead of time and refrigerate until you are ready to bake and you can also freeze left overs!

This lasagna feels less cheese heavy as it contains cottage cheese, eggs, and extra meat. We also add a shredded zucchini so you’ve got the veggie in there too!

Tips:

• Start with the pasta noodles. I don’t recommend the variety that you don’t boil first – just my personal preference.
• Make sure when you boil the pasta that you stir frequently to keep the noodles from sticking together.
• Strain the pasta when the noodles are al dente. Lay the noodles out on a large cutting board or your counter top will work too.
• In the reel I’m showing sliced mozzarella. In the past I’ve grated my cheese. It’s personal preference. I think I prefer grated as the cheese seems more evening dispersed. Grating soft cheese is a pain so keep that in mind.
• Make sure you simmer the sauce in the for at least 45 to 50 minutes.
• You don’t need to add a pinch of sugar however that usually recommended in Italian red sauce recipes to cut the tomato acidity.
• Allow a few minutes for the lasagna to sit prior to slicing.

Helpful cooking tools

Baking pan

Dutch oven

Pasta cooker

Tongs

Serve as is or with warm, garlic bread or a crisp green salad.

Our Family Recipe for Lasagna

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A hearty and delicious lasagna recipe that everyone will enjoy! I've added extra protein and a veggie making the perfect one-pot meal.

Ingredients

• 12 lasagna noodles or about 10 ounces
• 24 ounce can of chopped tomatoes (we like the fire roasted)
• 8 ounces tomato sauce
• 1 1/2 cups whole milk cottage cheese
• 16 ounces mozzarella cheese
• 1 pound ground beef
• 1/2 pound breakfast pork sausage
• 4 cloves garlic, chopped
• 2 tsp oregano
• 1 tablespoon dried basil
• 1/2 onion, diced
• 1 medium zucchini, shredded or chopped
• 2 large eggs or 3 small/medium eggs
• 1/2 cup Parmesan Cheese
• 1/4 tsp sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 tablespoon of olive oil

Instructions

1. In your Dutch oven, add olive oil and saute onions (lightly salt) for a couple minutes until they start to brown. Add garlic a cook for an addition minute or so - until fragrant.
2. Get water boiling for pasta. Cook pasta according to manufacturers instructions. Strain when done and allow to cool.
3. Add meat and sausage. Cook until browned.
4. Add zucchini and cook for a few minutes.
5. Add tomato sauce, chopped tomatoes, and sugar. Simmer for about 50 minutes or more.
6. Preheat oven to 350 degrees F.
7. While simmering add cottage cheese, eggs, and Parmesan cheese to a medium size bowl. Mix.
8. Grease a 9 X 12 inch baking pan. Layer six noodles on the bottom, covering the pan.
9. Add half of the cottage cheese mixture. Top with 1/2 the mozzarella cheese and 1/2 the meat mixture.
10. Layer 6 more noodles and then repeat the above process: cottage cheese mixture, mozzarella, and then meat mixture.
11. Add additional Parmesan Cheese to the top if you'd like.
12. Cover with foil and bake for 30 minutes. Remove foil and bake another 20 to 30 minutes or until brown.
13. Remove from the oven and allow to set for 15 minutes before serving.