A bit of sausage gives this American Lasagna recipe stupendous flavor! It’s easily prepped ahead of time, and a great way to feed a crowd.
It’s pretty hard to beat layers of pasta, meaty sauce, and cheese baked until golden brown and bubbly. It’s even better served with homemade garlic bread!
No pre-cooking noodles = best lasagna recipe!
I hate having to cook lasagna noodles. They stick together, they fall apart, they try to escape down the sink when you drain them. And of course you have to wash the stinking pan.
In my book, the best lasagna doesn’t call for precooking your noodles! You just add about 1/2 cup of extra liquid to the sauce and let the noodles cook as the lasagna bakes. Give it a try and I bet it will become your favorite way to make lasagna too!
The lasagna does take longer to bake with uncooked noodles, but I’d much rather spend time waiting for my oven to do the work than scrubbing pots and pans. 😉
What is the difference between American lasagna and Italian lasagna?
The biggest difference between the two is that lasagna made in Italy typically has a creamy bechamel sauce in place of a cottage cheese or ricotta cheese mixture.
Another difference is that Italians often use homemade fresh pasta instead of the dry packaged lasagna noodles that we use in America.
A final difference I noticed when I ate lasagna in Italy is that the sauce has a deeper, richer flavor, whereas here in the U.S. we typically like our sauce with a hint of sweetness.
Is lasagna better with ricotta or cottage cheese?
This is largely a matter of preference. My family definitely prefers the texture of cottage cheese, so that is what I always use.
Ricotta cheese can tend to turn grainy when it’s cooked at a high heat. Since this lasagna takes a while to bake, overcooked ricotta is a risk.
How to make homemade lasagna (the American way)
- PREP – Dice the onion and mince the garlic. Grate the mozzarella cheese. Spray a 9×13 inch baking dish with cooking spray.
- SAUCE – Brown ground beef, garlic, and onion in a large skillet. Drain fat and add remaining ingredients. Simmer, uncovered, for about 45 minutes.
Preheat your oven to 325°. - CHEESE MIXTURE – Combine cottage cheese, eggs, parmesan, and parsley in a mixing bowl till well blended.
- LAYER – Line the bottom of the baking dish with half of the uncooked noodles. Spread half of the cottage cheese mixture evenly over the noodles. Top with about 1 cup of the mozzarella cheese. Spread half of the meat mixture in an even layer over the cheese. Repeat layering noodles, cottage cheese, mozzarella, and meat.
- BAKE – Place the pan of lasagna on a baking sheet. Bake in a preheated oven at 325 degrees F for 30 minutes. Sprinkle the last cup of shredded cheese on top and bake for another 20-30 minutes or until noodles are tender.
- SERVE – It’s best to let the lasagna sit for 10-20 minutes before you slice into it. I love to garnish it with fresh basil.
Can I make this American lasagna ahead of time?
Yes, this lasagna is perfect for meal prep. You can assemble the entire dish a day or two ahead of time, cover it with plastic wrap, and store it in the refrigerator.
Let it sit at room temperature while you preheat your oven. You will need to increase the baking time by about 20 minutes, so I recommend covering it with foil for the first 45 minutes, then removing the foil and cooking until the edges are bubbly and the noodles at the center of the dish are tender.
You can also freeze the unbaked lasagna for 2-3 months. Wrap it tightly in two layers of plastic wrap. Thaw in the refrigerator for several hours before baking.
PRO TIPS:
- For the best melty cheese experience, you need to grate your own cheese. The pre-shredded stuff is coated with powder to prevent it from sticking together. If you really don’t want to shred it, sliced mozzarella will also work.
- Sausage makes a huge difference in the flavor of this lasagna. If you opt to use all ground beef, you will want to add a half teaspoon salt to the sauce, and possibly increase the herbs as well.
- If you don’t have a deep dish pan, place the lasagna on a baking sheet lined with aluminum foil before you put it in the oven. That way if any of the juices boil over, you won’t have a mess on the bottom of your oven.
AMERICAN LASAGNA VARIATIONS:
- You can precook your noodles in boiling water until al dente. Drain off some of the liquid from the diced tomatoes. You only need to bake the lasagna for about 30 minutes.
- I really like the cheese on top to get crunchy, that is my favorite part. If you like yours soft and gooey, don’t add the top layer of cheese till the last 10 minutes of baking time.
MORE EASY RECIPES USING GROUND BEEF:
- Mexican Haystacks
- Family Favorite Pepperoni Casserole
- Lipton Onion Soup Hamburgers
- Korean Ground Beef Recipe
- Cheesy Beef Taco Pasta Recipe
- Teriyaki Meatballs
- Beef and Cheese Taquitos
American Lasagna Recipe
Equipment
Ingredients
Sauce:
- ½ pound lean ground beef
- ½ pound Italian sausage or pork sausage
- 2 cloves garlic minced
- 1 onion diced
- 30 oz diced tomatoes with juice (2 15 oz cans)
- 16 oz tomato sauce (2 8 oz cans)
- 1 Tbsp dry parsley
- 1 ½ Tbsp dry basil
- 1 tsp dry oregano
Cheese layer:
- 24 oz container cottage cheese or ricotta cheese
- 2 eggs beaten
- ¼ cup parmesan cheese I used fresh
- 1 Tbsp dry parsley
- 3 cups mozzarella cheese
- 9 dry lasagna noodles uncooked (You may need 10.)
Instructions
- For sauce: In a large skillet, brown the meat, garlic, and onion over medium heat. Drain fat and add tomatoes, tomato sauce, parsley, basil, and oregano. Simmer, uncovered, for about 45 minutes.
- Combine cottage cheese, eggs, parmesan, and parsley in a medium bowl. Stir vigorously till well blended.
- In a 9×13″ pan (deep dish is best), place half of the uncooked noodles. (I broke one of the noodles in half and divided it between the layers.) Spread half of the cottage cheese mixture evenly over the noodles. Top with about 1 cup of the mozzarella cheese. Spread half of the meat mixture over the cheese.
- Repeat layering noodles, cottage cheese, mozzarella, and meat sauce.
- Bake at 325° for 30 minutes. Add the remaining mozzarella cheese and bake for 20-30 more minutes or until the noodles are tender.
- Let sit for at least 10 minutes before slicing. You can cover with foil to hold in the heat if you want.
Notes
- If you would prefer to cook your noodles, drain the diced tomatoes and discard 1/2 cup of the juice. You will only need to bake the lasagna for about 30 minutes if you use cooked noodles.
- I really like the cheese on top to get crunchy, that is my favorite part. If you like yours soft and gooey, don’t add the top layer of cheese until the last 10 minutes of baking time.
- Place the lasagna on a cookie sheet before you put it in the oven. That way if any of the juices boil over, you won’t have a mess on the bottom of your oven. (And yes, sadly, I have learned this by experience.)
Nutrition
Tender pasta, rich meaty sauce, seasoned cottage cheese, and ooey gooey mozzarella combine to make one delicious dish!
Mmm, mmm, mmm. Made this (with a few changes – spaghetti sauce for the sauce, a bit less meat, ricotta for the cottage cheese) and it was definitely the best lasagna I have ever made! Thanks again for another great recipe!
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