American Lasagna Recipe
American lasagna recipe with sausage - always a hit with lasagna fans, and easy to prep ahead of time. The homemade pasta sauce adds so much flavor!
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
Serving: 1gCalories: 341kcalCarbohydrates: 24gProtein: 26gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 79mgSodium: 884mgPotassium: 527mgFiber: 2gSugar: 6gVitamin A: 528IUVitamin C: 11mgCalcium: 262mgIron: 3mg
Tried this recipe?Let us know how it was!