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2hrs 30mins

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.
  2. Drain off fat.
  3. Add tomatoes and break up with fork.
  4. Stir in tomato sauce, 2 tbsp.
  5. parsley flakes, the sugar, 1 tsp.
  6. salt and the basil.
  7. Heat to boiling, stirring occasionally.
  8. Reduce heat; simmer uncovered 1 hour or until mixture is consistency of spaghetti sauce.
  9. Heat oven to 350 degrees.
  10. Mix cottage cheese, 1/2 cup Parmesan cheese, 1 tbsp.
  11. parsley flakes, 1-1/2 tsp.
  12. salt and the oregano.
  13. Reserve 1/2 cup meat sauce for thin top layer.
  14. In ungreased baking pan 13x9x2 inches, layer 1/4 each of noodles, remaining meat sauce, mozzarella cheese and cottage cheese mixture; repeat three times.
  15. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese.
  16. Bake uncovered 45 minutes.
  17. For easier cutting, let stand 15 minutes after removing from oven.
  18. Note: Lasagna may be refrigerated for several hours before baking.
  19. If refrigerated, bake 10-15 minutes longer.

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