This is without a doubt the Absolute Best Ever Lasagna I have ever tasted. I can’t rave about it enough. I love the mixture of ground beef and Italian sausage in the sauce. Rich, and cheesy as well. I don’t think I will try any other recipes again.
This is a very meaty lasagna. I prefer it with cottage cheese, but if you have Italian roots and object to cottage cheese, you can substitute ricotta.
The preparation involves a little time but it’s easy and so worth it. This is the best!!
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Give this recipe a try and you'll know why it's called the Absolute Best Ever Lasagna!
- 1 1/2 pounds lean ground beef
- 1/2 pound Italian sausage
- 1 large onion chopped
- 2 -3 garlic cloves minced
- 1 1/2 teaspoons salt or to taste
- 1 teaspoon fresh coarse ground black pepper or to taste
- 1 tablespoon dried parsley flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 14 1/2 ounce cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
- 2 6 ounce cans tomato paste
- 24 ounces cottage cheese or 24 ounces ricotta cheese
- 2 eggs beaten
- 1/2 teaspoon pepper
- 2 tablespoons parsley
- 1/2 cup grated parmesan cheese
- 1 lb mozzarella cheese divided
- 12 -15 lasagna noodles
- Brown the ground beef, Italian sausage, onion and garlic. Add the salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed. Cover and simmer 1 hour (or longer,but watch for getting too dry).
- Cook the lasagna noodles according to package directions; drain and set aside.
- Spray a 13 x 9" baking pan with cooking spray.
- Combine the cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
- Top off with a layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
- Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes).
- Let sit for 15-20 minutes before cutting and serving.
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Recipe based on one by ratherbeswimmin’
Photo by May I Have That Recipe