Hearty Homemade Lasagna
There’s just something magical about a pan of Hearty Homemade Lasagna coming out of the oven — the bubbling cheese, the layers settling into each other, and that rich, savory aroma filling the whole kitchen. This is the kind of dish that brings everyone to the table without even calling them. It’s cozy, nostalgic, and deeply satisfying, the sort of recipe you make when you want to feed people well and create a moment that feels special. Whether it’s a Sunday dinner, a holiday gathering, or a weeknight when you’re craving something warm and comforting, this lasagna delivers every single time. It’s simple to assemble, easy to customize, and always a crowd‑pleaser.
Hearty Homemade Lasagna
Ingredients
- 1¼ lbs 80/20 ground beef
- 1 cup chopped onion
- 3 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 28 oz petite diced tomatoes
- 14½ oz italian style petite diced tomatoes
- 8 oz tomato sauce, no salt added
- 6 oz tomato paste
- 2 tsp dried oregano
- 1 tsp tsp dried basil
- ¼ tsp black pepper
- 12 ready-bake lasagna noodles
- 2 cups cottage cheese
- 15 oz part-skim ricotta cheese
- ½ cup parmesan cheese, finely grated
- 2 cups shredded provolone cheese
Instructions
- Cook the ground beef in a large saucepan over medium heat until it is browned. Using a spatula or a spoon, chop up into crumbles. Drain grease. Wipe the pan with a paper towel.
- Coat the pan with cooking spray, then add the onion and garlic. Sauté for 5 minutes. Return the ground beef to the pan. Add the two tablespoons of chopped parsley, diced tomatoes, and the following six ingredients. Bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Uncover, simmer 20 minutes. Remove from heat.
- Preheat oven to 350°F.
- In a medium bowl, combine 2 tbsp parsley, cottage cheese, parmesan, ricotta, and egg.
- Spray the bottom of a 9×13 baking dish with cooking spray. Spread ¾ cup of the tomato mixture in pan. Arrange 4 noodles over tomato mixture, top with half of the cottage cheese mixture, 2 cups of the tomato mixture, and 2/3 cup provolone. Repeat layers, ending with the noodles. Spread remaining tomato mixture over noodles.
- Cover the dish and bake at 350°F for 50 minutes. Sprinkle with the remaining provolone cheese and bake, uncovered, for 10 minutes. Let rest for 10 minutes before serving.