Linda's Lasagna Recipe

I have become famous for making this lasagna. It really is a fabulous recipe. One thing to note, though, is that cottage cheese will not work for lasagna -- you need to get the 15-oz. container of WHOLE MILK ricotta. Also, a good idea is to bake it for the 30 minutes the night before, keep it in the refrigerator, and the next day, sprinkle the 1/2 pound of mozz on top and then bake for 15 minutes before serving. That way, the flavors gel overnight, but you still get the feeling of eating the lasagna "fresh".

My teenage daughter said this was the best lasagna she had ever eaten. I generally followed the directions, with a few tweaks. Reduced the sugar in the sauce, increased the garlic, and added basil and a few red pepper flakes. Threw in a little leftover farmer cheese with the cottage cheese. I should note that I found this recipe when I did a search for lasagna with cottage cheese, as the store had been out of ricotta (and in these days of coronavirus, I wasn't going to a second store). It was terrific, and I would stick with the cottage cheese in future.

I followed the offered advice and switched cottage cheese with ricotta. I also used the pre-cooked Barilla lasagna noodles. *Note to those who are grain free now-there are grain free lasagna noodles made by Cappello's. They make grain free pizza crusts as well. Also, I used Montreal Steak spice to the mixture of grass feed beef & buffalo meat, cumin and a copious amount of Herbs de Provence. I used an excellent Cabarnet Sauvignon instead of water. And lastly, I also used organic raw sugar while it simmered for an hour. Don't Skimp On The One Hour Simmer Time! Regrettable if one does...and a pity to waste all the effort to save a few minutes that are well worth the end result!

I had to make a couple substitutions based on what I had on hand, but it turned out so good anyway! I used ground pork sausage instead of beef and I will do that again next time, whether I have beef or not. The flavor was so good with the pork. I used a 24oz can of four cheese pasta sauce and omitted the salt but kept the other spices the same. I only had one can of tomato paste but it was fine. I used cottage cheese like the recipe said, blended it with an immersion blender with the egg and Parmesan cheese and it was perfect. I also cooked the sauce ingredients on sauté in the instant pot and then on manual for 15 min instead of simmering on the stove. I usually try not to make major changes to the recipe, like switching the meat, but when life gives you beef and grocery shortages, make lasagna anyway (:

THIS WAS AMAZING! Today was my first time making homemade lasagna and I was looking at the crock-pot recipes, but a lot of them had negative reviews. I looked for a recipe that wasn't too complicated and had positive reviews and hence I came across Linda's Lasagna. I followed the receipt to a T! But I didn't have the patience to boil lasagna noodles and set them aside, I decided to go with oven ready lasagna noodles to save on prep time and it didn't effect in the recipe in no way, except I did cook it an additional 15 minutes in the oven (because on the package for the oven-ready noodles the baking time is 45 minutes). I also added a box of sliced up mushrooms into the sauce before simmering for an hour, and additional half a cup of water (since the mushrooms would absorb extra water). Instead of oregano I used Italian seasoning and 1 bay leaf (I removed the bay leaf when done simmering). The sauce was THICK and phenomenal! I had several family members come over to eat and they said it was the most delicious lasagna they ever had (I agree wholeheartedly) :) It's an easy (and tasty) recipe. Will make again.

This was really easy to make and completely delicious! I tweaked the recipe a bit and used asiago instead of parmesan, added mushrooms and sauteed, diced, red pepper to the sauce, and used "very smooth," ricotta cheese instead of cottage cheese, and it turned out PERFECT. It seemed a little too saucy when I was putting it in the baking dish, but after baking at 350 for 30 minutes, I left it to set for about 10 minutes and it held perfectly when I dished it out. THANKS LINDA!

This is the best lasagna recipe I’ve found. My autistic son likes 3 dishes I cook and this is one of them. I sometimes substitute ricotta for the cottage cheese and I add chopped spinach to it to trick both of my children into eating a green vegetable. I never use egg because I don’t like eggs and with the spinach it holds together fine. It’s delicious and I recommend.

This was so good! I followed the recipe exactly except layered mine differently (put sauce, ricotta and mozzarella between each layer) and added some dried and fresh basil to the sauce as well as some fresh garlic. It was SO good. This will be my go-to lasagna recipe from now on.

This is my go to recipe for lasagna. I have used both cottage cheese and whole milk, all natural ricotta and like both. I add fresh parsley to the cheese layer and prefer making it one day prior to baking as directed after allowing it to come up to temperature. It's delicious and never disappoints.

Delicious! I used a 50/50 beef pork mix, minced garlic, Italian seasoning, 28 ounces crushed tomatoes, one can tomato paste, and ricotta cheese. Turned out amazing!

Fabulous. Whole family loved it! I used 1/2 teaspoon more sugar, and 1/3 cup red wine in the sauce. Thanks for the great recipe!

One of the best lasagnas I’ve ever had! Keep the cottage cheese in. It tastes great!

A nice, easy recipe that is delicious. Since I have always preferred cottage cheese over ricotta for ricotta, I'm kind of surprised that it's an issue. It's just better with cottage cheese.

Bro, I can’t believe I made this myself.

Currently making this for our friends’ third annual ugly sweater party. I made it the first year, and their friends ask me if I’m going to make it again when we go to his annual bday party in November. I feel that if I ever show up with something else, I will really disappoint people. It’s delicious and so many people ask for the recipe when I serve this or take it over to a potluck.

I’ve been using this recipe for quite awhile. Such a great flavor.

This lasagna is awesome, I made it the exact way it was written and it was the best I have ever had, not everyone likes ricotta cheese including me so the cottage cheese was perfect.

have made it a few times . I substitute Italian sausage for hamburger and Ricotta for cottage cheese are my changes . So far my granddaughters enjoyed the change in flavor

Very easy classic lasagna. It is moist, cheesy and has nice flavor. You can make a more complex lasagna but this one is my go to recipe.

Quick, effortless, and surprisingly impressive.