Hearty Homemade Lasagna
This hearty lasagna is all about comfort in every bite. It is made with generous layers of rich tomato meat sauce, tender noodles, and a delicious blend of melty cheeses, all brought together into a cozy, crowd‑pleasing bake. Simple ingredients, big flavor, and the kind of dish that makes your kitchen smell amazing — this is the lasagna I turn to when I want something truly satisfying.
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.