I know just about everyone has their own favorite lasagna recipe, but I'm here to tell you—this one really is The Best Lasagna Ever. My mom and her friends used to bake this homemade Italian lasagna for family dinners and potlucks, and I’ve kept that tradition alive on the ranch. The best part? It’s made with simple, everyday ingredients. No fancy cheeses or hard-to-find herbs—just regular pantry and fridge staples that you probably already have on hand. Anyone can make this, anywhere, anytime.
Aside from the simplicity and availability of ingredients, though, it also happens to be one of the tastiest. There’s something so satisfying about pulling a bubbling pan of cheesy baked pasta out of the oven. The layers of noodles, rich meat sauce, and cheese meld into one glorious, hearty masterpiece. It’s comforting, it’s crowd-pleasing, and it’s just so dadgum good. Over the years, I’ve served this easy lasagna from scratch to friends, family, cowboys, city folks, Democrats, Republicans, scholars, and foreign dignitaries. I even donated a couple of pans to a charity auction once. The overwhelming consensus has always been that it's "The Best Lasagna Ever," which is precisely what I've been trying to tell you, turkeys. You'd be crazy not to love it.
Serve it with a fresh green salad and some garlic cheese bread, and you’ve got dinner perfection. (P.S. This lasagna actually tastes even better the next day.)
Now, let’s get started!
What kind of cheese is best for lasagna?
The best lasagna combines a mix of creamy and melty cheeses for the perfect texture and flavor. This recipe uses cottage cheese for richness, sliced mozzarella for that gooey, stretchy layer, and parmesan for a salty, savory finish that ties everything together.
What are the correct layers for lasagna?
Begin by spreading a layer of noodles across the bottom of the baking dish. Next, add the creamy cottage cheese mixture, followed by slices of mozzarella and a generous layer of meat sauce. Repeat the layers once more, then finish with a sprinkle of parmesan on top before baking.
Can you make lasagna ahead of time?
Absolutely! After assembling the lasagna, cover it tightly and store it in the refrigerator for up to two days before baking. When you’re ready to bake the lasagna, let it sit at room temperature for about 30 minutes so it warms slightly, then bake according to the recipe directions.
Can you freeze lasagna?
Yes! Wrap the unbaked lasagna securely in foil and store it in the freezer for up to three months. Just be sure to use a freezer-safe baking dish. When you’re ready to enjoy it, let the lasagna thaw overnight in the refrigerator, then bake as usual—adding a few extra minutes if needed—until it's piping hot and bubbly.
What's the best way to reheat lasagna?
For a quick option, microwave individual portions for 30 seconds to 1 minute until warm. If you’re reheating a larger amount, cover the baking dish with foil and place it in a 350 degrees Fahrenheit oven for 20 to 30 minutes, or until the lasagna is heated all the way through and the cheese is melty again.
What can you substitute for hot breakfast sausage?
If spicy flavors aren’t for you, swap in mild breakfast sausage, or try using Italian sausage for a hint of herbs. You can also skip the sausage entirely and use an extra pound of ground beef.
What can you substitute for canned whole tomatoes?
Crushed tomatoes or diced tomatoes work just as well—they’ll break down nicely into the sauce and still deliver that deep tomato flavor. Use what you have on hand, and your lasagna will turn out great.
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Ingredients
1 1/2 lb. ground beef
1 lb. hot breakfast sausage
2 cloves garlic, minced
2 (14.5-oz.) cans whole tomatoes
2 (6-oz.) cans tomato paste
4 Tbsp. dried parsley, divided
2 Tbsp. dried basil
2 1/2 tsp. salt
3 cups low-fat cottage cheese
2 eggs, beaten
1/2 cup grated (not shredded) parmesan cheese
1 Tbsp. olive oil
1 (1o-oz.) package lasagna noodles
1 lb. sliced mozzarella cheese
Directions
Step 1Bring a large pot of water to a boil.
Step 2Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
Step 3In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.
Step 4To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Step 5Either freeze, refrigerate for up to 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.
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The cast of characters. See how, um,basic everything is? The recipe even calls for KRAFT parmesan cheese, of all things.
Are you ready? Here we go…
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In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.
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Cook until brown.
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Then…
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You might consider draining off about half the fat. I like to leave some in there, though, because it tastes better and because I’m a naughty girl. Just please don’t be a health nut and drain it all, for pete’s sake.
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After that, add two 14.5-oz cans of whole tomatoes,two 6-oz cans of tomato paste…
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2 tablespoons of dried parsley flakes, 2 tablespoons dried basil…
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And 1 teaspoon salt.
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Mix together thoroughly and simmer, uncovered, about 45 minutes…
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Stirring occasionally.
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In the meantime, boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.
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While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. IMPORTANT: If the thought of cottage cheese makes you want to run out of the house, take heart: you won’t even know it’s there. Ladd wouldn’t touch cottage cheese with a ten foot pole, yet he loved this lasagna so much…he married me.
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To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese…
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2 tablespoons dried parsley flakes, and 1 teaspoon salt.
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Mix together well.
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Now, go ahead and build your assembly line: meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.
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Let the assembly begin! Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go.
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Spread half of the cottage cheese mixture evenly over the noodles…
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Then lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. This particular brand of cheese was cut very thin, so I had to double up the slices to make 1/2 pound. Don’t let this throw you off—some brands are cut thicker, and would only require a single layer of slices. NOTE: I prefer sliced mozzarella, but you can certainly use grated mozzarella if necessary.
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With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly.
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Spread a little less than half of the meat mixture over the mozzarella cheese slices…
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Until it’s evenly distributed.
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Now it’s time to repeat the process! Add another layer of four lasagna noodles…
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And top with the remaining half of the cottage cheese mixture.
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Then top the cottage cheese mixture with another 1/2 pound of mozzarella.
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And finish with the rest of the meat mixture.
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Spread evenly.
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Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’!
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Top with a pretty generous layer.
Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)
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