Homemade Lasagna Recipe

this was so good but not enough sauce. Used Ricotta cheese instead of cottage cheese and doubled cheeses ricotta and mozz to make it more gooey. I adjusted according to prev reviews. replace sugar with 2 tsp ground carrot (thanks for the tip) - also replaced pork sausage with mild Italian sausage. I doubled everything but noodles and tripled onions/garlic/parsley/oregano. only used 4 eggs. For added flavor I a whole chopped green pepper. also added the garlic when meat was browning this seems to really release the flavor. Did not use any salt because all the cheeses are salty enough - this was a good move, it turned out perfect. will make this many more times - thanks Craig!! PS - This sause is great on pizza too! This freezes really well too but whenever i freeze dishes with tomato sauce, I find that i need to add just a little bit (small can) of sauce before cooking. just add to sides and it will work it's way down. the little extra can of sauce will help to moisten it up and bring back some of the tomato flavor which seems to go away when frozen. you can freeze whole or cook the lasagna, cool, cut into serving sizes and freeze individual serving :)

Lasagna is a 2-day recipe for me: sauce is made on day 1, and recipe is finished, assembled, and baked the 2nd day. Sauce turned out very well, but I did adapt to our tastes a bit. Substituted a can of El Pato Hot Tomato Sauce (was a great addition and another layer of flavor), added a few fennel seeds, a glug of red wine, and bumped up the basil and oregano (all personal taste). I know, I know, I changed it, but lasagna is a lot of work, this was fairly expensive, and I didn’t want any flavor issues; I know our taste preferences. When boiling your noodles, count out 12, don’t add the 16-oz box because I did so, and ended up throwing away 7 noodles which weren’t needed. Could be the cottage cheese has a bit more moisture than ricotta, but I used it, and although it tasted really good, it took longer to bake than the timing in the recipe. I’m happy with the way this turned out, but I must say that I still prefer Italian sausage over ground pork.

Really great recipe, followed as written except I used all ground pork and halved the salt. I made it in an 8x8 and 9x5 bread loaf pan and froze the bread loaf pan for later. You could add more tomatoes/sauce if you like it saucy or add veggies like spinach. This was delicious and I would definitely make again! - Dec '23

We loved the mild flavor and texture. I did not use the eggs and I used grass fed ground beef. I also used ricotta cheese and added sauteed mushrooms and spinach into the layers. I used extra garlic and extra of all the herbs and no salt whatsoever. I also do not eat processed sugar, so I shredded a carrot into the sauce. Yum!

Everybody loved it! The alterations I made, because I didn’t have quite enough cottage cheese was adding mozzarella pearls to the cottage cheese mixture. Made it so melty! I also only added about a half a teaspoon of salt. I can my own Italian tomato mix and then to thicken the sauce up a little bit I used a can of tomato paste. We all like the noodles to be a little firmer, so I don’t pre-cook them.

Next time I will not add the sausage. I used the no cook lasagna noodles. Cooking time was a little longer, but, worth it. Because of that I will double the tomato sauce to add more moisture during cooking going forward.

This was a good base. I doubled the cheese and substituted ricotta for the cottage cheese. I avoid using packaged shredded cheeses because of the coating used in the processing. The block cheese works so much better, but in a pinch, packaged shredded cheese can be rinsed in cold water to remove those mystery ingredients!

Delicious! I uses 1/2 ground sirloin and 1/2 hot Italian sausage with the full 15 oz. can of sauce. Also 1/2 ricotta and 1/2 cottage cheese, with no added salt in this part. I tossed a little chopped spinach in 2 layers as well. A little sauce on the bottom to prevent sticking and had 3 single layers.

I used ground beef and Hot Italian Johnsonville sausages, topped the lasagne with Parm when I took the foil off. Also added about 8 oz drained frozen spinach to the ricotta/egg/parm mix. Otherwise, with the other additions I made, this is my go to lasagne recipe now. I would probably add a bit more cheese as well, but this was good!

Will definitely make again. First time making lasagna with cottage cheese; I used hosta, horseradish, and beet leaves for the veggies. I cut back on the salt & put sauce on bottom first, as recommended; used a jar of pasta sauce with the crushed tomatoes; and added a bit more sugar (to off set the bitter horseradish leaves). It came out great. :)

I really like this recipe! I added a little (1/2c) red wine to the meat and added some asiago cheese to the egg and cottage cheese mixture for a little kick, you know? Turned out fabulous. No leftovers!!

Great recipe. It holds together perfectly. The only thing I would change is lessen the salt to 1 tsp in the cheese mixture.

Very good lasagna. I always add pepperoni as a layer just below the top layer of cheese. That gives it a nice kick. I'd recommend reducing the salt in the rest of the recipe to accommodate it.

This was a new way of making lasagna. I had never used eggs in my recipe before. It turned out great and got lots of compliments.

I added home made bechamel sauce and used ricotta mixed with an egg instead of cottage cheese.

It was easy to follow and tasted good.

This recipe is GOLD! 😋

This blew me away.

This was a first for me. I cheated and used Delallo jarred sauce and Barilla elbows because that's what I had on hand. I layered with the ricotta mix and both provolone and mozzarella cheeses and baked it up with some Boarshead pepperoni on top. Served with a mozzarella filled breadstick. Awesome!!

This tastes way better than I expected.