Beef Lasagne

Serving Size: 12
Prep Time:
Total Time:

This recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions.—Kim Orr, West Grove, Pennsylvania


  • 1 Pound ground beef
  • 16 Ounce shredded part-skim mozzarella
  • 16 Ounce 4% cottage cheese
  • 9 lasagna noodles, cooked and drained
  • 0.25 tsp pepper
  • 0.5 tsp sugar
  • 1 tsp dried oregano
  • 0.5 tsp to 1 envelope onion soup mix
  • 6 Ounce tomato paste
  • 15 Ounce tomato sauce
  • 1.5 cup water
  • 2 garlic cloves, minced
  • 2 cup freshly grated parmesan cheese


  1. In a large saucepan, cook beef over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Spoon 1/2 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
  3. Cover and bake at 350° for 40 minutes or until bubbly and heated through. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

Yield: 12 servings.

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