“Got this recipe from the first cookbook I ever bought. I was right out of high school and had never attempted anything more difficult than a grilled-cheese sandwich. But when I tried this recipe, I fell in love with cooking. This was also the very first time I had ever tried lasagna. Now when ever anyone hears I am cooking lasagna I have a house-full for dinner!”
1hr 15mins

Ingredients Nutrition


  1. Cook meats, onion and garlic in large skillet over med-high heat until meat is brown, stirring to separate meat; drain fat.
  2. Add tomatoes with juice, tomato paste, basil and marjoram.
  3. Reduce heat to low, cover; simmer 15 minutes, stirring often. Stir in mushrooms, set aside.
  4. Beat eggs in large bowl; add cottage cheese, 1/2 cup of Parmesan cheese, parsley, salt and pepper. Mix well.
  5. Place 1/2 of the noodles in bottom of greased 13x9-inch pan.
  6. Spread 1/2 of cheese mixture over noodles, 1/2 of meat mixture and 1/2 of cheddar and mozzarella cheeses.
  7. Repeat layers. Sprinkle with remaining 1/4 cup of Parmesan.
  8. Bake in preheated 375 degree oven 40 to 45 minutes or until bubbly.
  9. Let stand 10 minutes.
  10. Note: I almost always substitute fresh mushrooms for canned, and sometimes substitute Italian seasoning for the basil and morjaram. I wanted to post the original recipe, but I think these substitutions make the recipe better.

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