“Best Lasagna I have ever had that doesn't have ricotta in it.”
1 pan

Ingredients Nutrition


  1. Cook and stir ground beef, ground pork, onion and garlic in large saucepan or dutch oven until meat is brown and onion is tender. Drain off all fat.
  2. Add Tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes and sugar, 1 teaspoon of salt and the basil. Heating to a boil stirring occasionally. Reduce heat, simmer uncovered 1 hour or until mixture is the consistency of spaghetti sauce.
  3. Heat oven to 350 degrees. Mix cottage cheese, 1/2 cup parmesan cheese, 1 tablespoon parsley flakes, 1 1/2 teaspoon salt and the oregano. **I add an extra 1/2 cup shredded mozzarella to the cottage cheese mixture** Reserve 1/2 cup meat sauce for thin top layer.
  4. In ungreased baking pan, 13x9x2 inches, layer 1/4 each of the noodles, remaining meat sauce, the mozzarella cheese and cottage cheese mixture; repeat 3 times. Spread reserved meat sauce over top; sprinkle with 1/2 cup parmesan cheese. (if desired, lasagna can be covered and refrigerated several hours at this point).
  5. Bake uncovered for 45 (allow an additional 10 to 15 minutes is lasagna has been refrigerated.) For easier cutting, let stand 15 minutes after removing from oven.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a