Let me start out by saying: this is THE best.lasagna.ever.

So rich, so hearty, and so dang good.

I had never made homemade lasagna prior to marrying Aric (it is one of his absolute favorites). It always seemed so hard and I am NOT a fan of ricotta cheese. But, being the good wife I am, tinkered with a recipe that did not include ricotta, yet tasted just as good as any other lasagna.

I know what you are probably thinking? “Cottage cheese? In LASAGNA?!” I promise, give it a try. You will never even know it is in there. I do not even prefer cottage cheese, so trust me on this one.

This recipe is the result of perfecting a lasagna recipe over the last 5-6 years.

*Also, there is absolutely no way to make a plate of lasagna look very appetizing, so apologies for the photo below. It just kind of looks like a pile of meh. She sure does taste delicious though.*



  • 1-1/2 pounds ground beef
  • 1 pound breakfast sausage
  • 4 cloves garlic, minced
  • 1-12 ounce can tomato paste
  • 1-28 ounce can whole tomatoes
  • 1 teaspoon salt
  • 2 tablespoons dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 3 cups cottage cheese, small curd
  • 2 whole eggs, beaten
  • 1/2 cup parmesan, shredded
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • 16 ounces mozzarella, shredded
  • 10 sheets lasagna noodles


  1. In a large saucepan or pot, brown ground beef and breakfast sausage with garlic. If drain off 1/2 of fat, if your beef is fatty.
  2. Stir in tomato paste. Then add whole tomatoes, salt, parsley, oregano, and basil. Allow the meat sauce to simmer for about 45 minutes.
  3. In a medium-sized bowl, mix cottage cheese, eggs, parmesan, salt and parsley. Set aside or place in refrigerator until the lasagna is ready to assemble.
  4. While the sauce is simmering, bring a large pot of water to a boil with salt and olive oil to ensure the pasta does not stick together. Add sheets of pasta and cook until al dente.
  5. Preheat oven to 350ºF. To assemble: lay 4-5 cooked lasagna noodles in the bottom of a 9″ x 13″ casserole dish, overlapping if necessary. Spoon 1/2 the cottage cheese mixture over the noodles and spread evenly. Cover the cottage cheese with 1/3 of the shredded mozzarella. Spoon 1/2 of the meat mixture over the cheese.
  6. Repeat, ending with meat sauce. Sprinkle remaining 1/3 of mozzarella over the top and some additional parmesan cheese.
  7. Bake for 30 minutes or until the top is bubbly and cheese has melted. Let set for 5 minutes prior to serving.

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