Homemade Lasagna with Meat

Creator: Me!

My mother is well-known for her lasagna, and I’m lucky enough that she passed the recipe down to me. I’ve made this recipe for many friends and family and everyone seems to love it, so I’m sharing it with you!


  • Lasagna Noodles (I use nine full noodles)
  • Tomato Sauce (Ragu Traditional is my favorite)
  • 8 Cups Mozzarella Cheese, shredded
  • 6oz Parmesan Cheese, shredded
  • Ricotta Cheese (~16oz)
  • Cottage Cheese (~16oz)
  • 1lb Ground Beef (80/20)
  • Garlic Salt
  • Italian Seasoning
  • Salt


  • Preheat oven to 350 degrees F.
  • In a large saucepan, brown ground beef over medium heat and chop with spatula (or whatever utensil you are using) to make the pieces of beef smaller. Add garlic salt to taste.
  • Once the beef is browned, add entire jar of tomato sauce and reduce heat to a low simmer.
  • At the same time, fill large pot with salted water and bring to a boil. Once boiling, add lasagna noodles. I usually break them in half to make them more manageable. Make sure to stir occasionally or they will stick together.
  • While the beef sauce is simmering and the noodles boiling, mix together the ricotta and cottage cheese in a large bowl and add Italian seasoning.
  • Once noodles are boiled al dente, drain and set aside. (I typically leave them in the pot with some water so they don’t dry out).
  • In a large casserole dish, begin to layer the lasagna in roughly the following order:
    • First, spread a thin layer of meat sauce along the bottom.
    • On top of the meat sauce spread a generous layer of parmesan cheese.
    • Next, spread a generous layer of mozzarella cheese.
    • Then, add three long noodles to cover.
    • Add a generous layer of the cottage/ricotta cheese mix on top of the noodles.
    • Start again with the meat sauce
  • You should end up doing three layers of noodles and four sections of “toppings”. So, toppings, noodles, toppings, noodles, toppings, noodles, toppings ending with a generous amount of mozzarella cheese. Sometimes, I will fresh mozzarella on the top as a special treat.
  • Bake 25-35 mins at 350F. I usually watch for the juices to start bubbling along the side and the cheese to start browning on the top, especially along the edges. If you have a clear dish, you can see the bubbling a bit better.
  • Remove from oven and let sit 5-10 minutes to settle.
  • Serve and enjoy!

I cut my lasagna into 12 slices and it comes out to about 530 calories/slice.

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