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The BEST Homemade Lasagna!
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This homemade lasagna recipe is my Mom’s recipe so you know it’s delicious! Plus, it’s quick and easy with an amazing flavor. It’s full of ground beef, onion, spices, cottage cheese and Mozzarella cheese. It’s been passed through our family and is still our go-to recipe. It will become that weathered, tattered recipe card that your family will smile when they see.
The hardest part of making this lasagna with cottage cheese is removing it from the oven and letting it rest after it bakes because the aroma makes you want to dig in immediately! If you prefer to substitute the cottage cheese with ricotta cheese you can.
Pair this comfort food recipe with a simple tossed salad and bread sticks. I love to make this ahead of time when entertaining then just placing it in the oven before guests arrive. Make sure you add 15 minutes onto the baking time if you do this because it starts off cold!
Ingredients Needed
This is a quick overview of your shopping list! Scroll down for complete recipe with step by step instructions!
- Ground beef – You could also use ground sausage or a mixture of both.
- Yellow onion – Grab the frozen diced onions and skip the chopping.
- Seasonings – A mixture of garlic, dried parsley, garlic salt, salt and oregano is going to give this it’s delicious flavor.
- Tomato sauce
- Lasagna noodles – Make sure to prepare these before putting in the lasagna.
- Cottage cheese – If you prefer ricotta cheese you can substitute that. Ricotta cheese will give it a more creamy and richness. Cottage cheese is chunkier due to the curds and lower in fat.
- Eggs – Make sure to beat these before adding to the cheese mixture.
- Cheeses – Parmesan cheese and mozzarella cheese combine to give it that ooey gooey cheese that you love!
Steps to Prepare
- Prep – Grease a 9×13 inch pan, preheat the oven.
- Make Sauce – Combine hamburger, garlic, 1 Tbsp parsley flakes, garlic salt, oregano, tomato sauce in a large pan and simmer 30 minutes.
- Mix Cheeses – Meanwhile in a large bowl combine cottage cheese, eggs, salt, parsley and Parmesan.
- Layer – When the meat mixture is done simmering spread 1/2 c. of mixture on the bottom of the pan. Put a layer of prepared noodles on then top with half of meat mixture and cottage cheese mixture then half of Mozzarella cheese. Repeat layer except leave off the Mozzarella cheese.
- Bake – Place in preheated oven and bake until the sauce is bubbly and cheese browned.
Why do you let lasagna sit?
This casserole has quite a bit of cheese and liquid. Allowing to rest 15 minutes or so will firm it up and square will be easy to slice and serve! Better yet? Lasagna that’s made the day before is even better! So if you can, make it ahead of time!
Why is my lasagna watery?
First tip is to make sure you lasagna noodles are drained properly before layering. Do not rinse them after cooking!
Did you let it sit? That will help to thicken it.
Other ideas is to drain the cottage cheese before you mix it in or simmer the sauce longer to remove extra water content.
Can I make it ahead?
If you plan on hosting a party and serving this or having it on a busy weeknight make it up to two days before hand, store it in the refrigerator and bake when you are going to serve it. Remember to add 15-25 minutes onto the bake time because it will be cold when you place it in the oven.
How do I Store and Reheat Leftovers?
The leftovers might even be better than fresh out of the pan!
Leftovers will keep in the refrigerator for up to 5 days. Make sure to let the lasagna cool off and then put it in an airtight container with a cover and store in the refrigerator.
To heart individual servings place the lasagna on a microwave safe plate and warm. Start with a minute, remove and stir, then reheat in 30 second increments until warmed through.
If you have a large portion to reheat cover pan with foil and place in a preheated oven at 350 degrees F. Heat until bubbly and warmed through.
How to Freeze
To Freeze: Double or triple the recipe and you’ll have meals in the freezer! Make sure to seal it tightly and it will keep in the freezer for up to 3 months.
To Use: Remove the night before you plan to bake it and let it defrost in the refrigerator overnight. Then place in preheated oven at 350 degrees and bake according to directions. Add 15-25 minutes to the cook time because it will be cold when you place it in the oven.
Individual Servings: If you want to freeze individual portions cut the baked and cooled casserole into personal servings. Place each slice in a piece of foil and wrap tightly, then place all slices in a freezer storage bag. Place in freezer for up to a month. When ready to use let a piece thaw in the refrigerator overnight and reheat in a microwave safe dish. Great for lunches!
More Twists on Lasagna!
- Love Tex Mex? Put a little kick in your favorite recipe with Mexican Lasagna!
- Not home to prep dinner? Try this Crock Pot Lasagna that will be ready when you come home for dinner!
- If you are looking for a quick way to make lasagna try this Skillet Lasagna recipe!
You’re going to love this delicious comfort food! It’s really one of our favorites. And leftovers on day two? Even better!
Snap a pic so I get to see it and tag me @julieseatsandtreats or #julieseatsandtreats – it’s so good, I know you’ll love it!
The BEST Homemade Lasagna
Delicious homemade lasagna that's easy to assemble and has so much flavor with a meat sauce, lasagna noodles and cheese layer!
Ingredients
- 2 lbs lean ground beef browned
- 1 yellow onion minced
- 2 cloves garlic minced
- 3 Tbsp dried parsley flakes divided
- 1/2 tsp garlic salt
- 1/2 tsp oregano
- 4 cans tomato sauce 8 oz , each
- 6 lasagna noodles prepared
- 22 oz cottage cheese
- 2 eggs beaten
- 1 tsp salt
- 1/2 c. Parmesan cheese shredded
- 1 lb shredded Mozzarella
Instructions
- Preheat oven to 350 degrees. Grease a 9×13 inch pan.
- In a large frying pan combine hamburger, onion, garlic, 1 Tbsp parsley flakes, garlic salt, oregano, tomato sauce and simmer 30 minutes.
- Meanwhile in a large bowl combine cottage cheese, eggs, salt, 2 Tbsp parsley flakes and Parmesan cheese.
- When the meat mixture is done simmering spread 1/2 c. of mixture on the bottom of prepared pan. Place three prepared noodles side by side on top of meat mixture so they don’t overlap. Top with half of meat mixture, half of cottage cheese mixture then half of Mozzarella cheese. Repeat layer except leave off the Mozzarella cheese.
- Bake for 45 minutes.
- Remove from oven and top with remaining Mozzarella cheese.
- Bake 10 more minutes or until cheese is melted.
- Remove from oven and let stand for 10-15 minutes before serving.
Nutrition
Calories: 392kcalCarbohydrates: 18gProtein: 37gFat: 18gSaturated Fat: 9gCholesterol: 119mgSodium: 1334mgPotassium: 669mgFiber: 1gSugar: 5gVitamin A: 780IUVitamin C: 6.6mgCalcium: 382mgIron: 3.3mg
Tried this recipe?Let us know how it was!
I thought my lasagna was good until I made yours. Thanks for another great recipe!
Awesome to hear Diane!
In my 74 yrs. I’ve made a lot of different lasagna recipes; but always used ricotta. I’ll try this & see how it compares. Thanks for the recope.
They are pretty interchangeable it’s just what we grew up with 🙂
This the best lasagna I have ever eaten! Thanks for sharing this recipe!
This lasagna is the best lasagna I have ever had…Thanks for sharing this recipe
You’re welcome Michele. I’m so glad you love it!
What lasagna noodles did u use can’t find them that wide
Hi Ozzie, thanks for your question. I use any kind of dry lasagna noodles but some of my favorites are Barilla or Creamette. I have used the oven ready before in a pinch too! Hope this helps!
Did you use no boil noodles?
No, I used traditional lasagna noodles and boiled them ahead of time until just al dente.
This was delicious!!! I never comment on these but this is a recipe I will keep forever!!!! I am obsessed!!!!
Awesome! Thanks for sharing, Mikaela, I’m glad this one is a keeper!
I have cooked several different lasagna recipes during my lifetime—-75 years. This is definitely the best tasting one that I have ever tried. My grandson loved it. It will be my go to lasagna recipe from now on.
That is so awesome to hear, Sue! Thanks for sharing, I’m glad you loved it!
I substituted 1 lb of ground beef with hot Italian sausage. And I only had 8oz. of mozzarella but it turned out great!
Also I accidentally put the cheese on right from the beginning but it was fine.
Thanks for this recipe! It was a great way to use some cottage cheese I had on hand.
I’m so glad you loved it! Thanks Cassie!
Is there a white sauce that can be used instead of tomatoe sauce?
Sure, you could replace it with Alfredo or Parmesan sauce if you wanted to.
I don’t often comment on my recipe adventures but this one is AMAZING. My daughter immediately requested as her bday meal! And she’s picky as hell!
Awesome! I’m glad it could please your picky eater! Thanks for the rating and review!
Hade this for Thanksgiving and it was great thanks for sharing
Awesome! Glad you enjoyed it!
Do you have instructions for freezing this recipe
Yes! You can complete the recipe up through step 4 and then freeze it. To bake – thaw in fridge overnight and continue on with the baking instructions steps 5 – 8.
To make ahead, do you recommend just preparing the day before or do you cook it all the way through beforehand and then reheat in oven the next day?
Prepare everything the day before, store in the fridge and bake the next day. Enjoy!
This was a delicious lasagna recipe! Saving this one for sure
Excellent! So happy you loved it!