Lasagna Without Limits

This comforting, classic lasagna turns any evening into something special. If you're going all out, don't skimp—San Marzano tomatoes and real grated parmesan from the dairy aisle make all the difference.

All nutrition facts are AI generated and approximate.

Ingredients

Meat sauce

• 1 lb Italian sausage
• 1 lb ground beef
• 1 onion, minced
• 2 cloves garlic, crushed
• 1 (28 oz) can crushed tomatoes
• 2 (6.5 oz) cans tomato sauce
• 2 (6 oz) cans tomato paste
• 1/2 cup water
• 2 Tbs white sugar
• 1 1/2 tsp dried basil
• 1 tsp salt
• 1 tsp Italian seasoning
• 1/4 tsp black pepper
• 2 Tbs dried parsley

Cheese layer

• 24 oz cottage cheese
• 1 egg
• 2 tsp dried parsley
• 1/4 cup grated parmesan
• 1/2 tsp salt

Assembly

• 12 lasagna noodles
• 1 cup grated parmesan (divided)
• 3/4 lb grated mozzarella

Directions

1. In a Dutch oven over medium heat, cook sausage, ground beef, onion, and garlic until well browned.
2. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, basil, 1 tsp salt, Italian seasoning, pepper, and 2 Tbs parsley. Simmer covered for 1½ hours, stirring occasionally.
3. Drain cottage cheese in a colander or sieve. In a bowl, beat the egg lightly and mix in cottage cheese, 2 tsp parsley, ¼ cup parmesan, and ½ tsp salt.
4. Preheat oven to 375°F.
5. To assemble: Spread 1½ cups meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over sauce, overlapping slightly. Spread with half the cottage cheese mixture. Top with ⅓ of the mozzarella. Spoon 1½ cups meat sauce over mozzarella and sprinkle with ¼ cup parmesan.
6. Repeat layers. Pour ½ cup water around the edges of the dish. Top with remaining mozzarella and parmesan.
7. Cover with foil (spray with cooking spray or ensure it doesn't touch the cheese). Bake for 25 minutes.
8. Remove foil and bake another 25 minutes. If cheese isn't browned, bake 5 more minutes.
9. Let lasagna rest for 15 minutes before serving.

Thank you Chef John for your world's best lasagna recipe on which this was based.

Notes

• Don’t rush the sauce: The 1½-hour simmer is where the flavor develops—stir occasionally and let it reduce.
• Drain the cottage cheese: Straining it first keeps the cheese layer from making the lasagna watery.
• Water at the edges: The ½ cup of water poured around the dish steams the noodles tender under the foil.
• Foil off the cheese: Spray the foil or tent it so it doesn’t stick to and peel off the melted top.
• Make ahead: This large pan feeds 12 and reheats beautifully; leftovers keep several days refrigerated.

Why This Works

• Browned meat base: Cooking the sausage and beef until well browned builds the savory, Maillard-rich foundation of the sauce.
• Long simmer: Slow cooking melds the tomatoes, herbs, and a touch of sugar into a balanced sauce that isn’t sharp or acidic.
• Egg-bound cheese: Beating an egg into the drained cottage cheese sets that layer so it slices cleanly instead of oozing.
• Rest to slice: Fifteen minutes out of the oven lets the layers firm up so each piece holds its shape.