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Lasagna Recipe – Pioneer COOKERY

Lasagna Recipe

by on with No Comments

This lasagna was really good. I liked the cottage cheese way better than the ricotta and it didnt even taste like cottage cheese no one knew the difference. The only thing that i would mention is that i think it needed more sauce. so next time i will make more sauce other that that fantastic! and im still giving it five starts because i couldnt stop eating and thinking about it.

Ingredients :

  • 1 1/2 pound lean ground beef
  • 1 1/2 pound Italian sausage
  • 1 chopped onion
  • 1 8oz or larger (depending on your liking ) of sliced mushrooms cleaned
  • 1 teaspoon salt
  • 1 teaspoon Ground Pepper Black
  • 1 teaspoon Garlic salt
  • 1 jar 64 oz spaghetti sauce of your choice, I use Prego
  • 2 eggs, beaten
  • 1 32 ounce container ricotta cheese
  • 1- 2 packages (16 ounces) shredded mozzarella cheese, divided.. I will add a little of some shredded cheddar in as well
  • 2 teaspoon Garlic Powder
  • 2 1/2 teaspoon Parsley Flakes, divided
  • 2 teaspoon Italian Seasoning
  • 1 box of lasagna noodles, cooked
  • 1 cup grated Parmesan cheese, divided

Instructions :

Step 1. Preheat oven to 350°. Boil noodles, using directions provided on box

Step 2. Meanwhile, brown ground beef and sausage in large skillet on medium heat; stirring occasionally. Drain fat. Return skillet back to stove, add in mushrooms and onion, cook till mushrooms and onions are to your textured desired.

Step 3. In large bowl mix ricotta cheese with beaten eggs. Add 1 cup of mozzarella cheese, garlic powder, Italian seasoning and 2 teaspoon of parsley. Mix well.

Step 4. Spread about 1 large spoonful of meat sauce onto the bottom of a 13×9 inch baking dish. Lay noodles over meat sauce. Spread 1/2 cup of ricotta mixture over noodles. Spread mozzarella cheese lightly over ricotta. Spread more meat sauce evenly on top. Repeat noodles, ricotta, and mozzarella and meat sauce. Top remaining noodles with meat sauce, making sure to cover noodles with sauce. I usually put the noodles that go on top and saturate them in remaining meat sauce to ensure noodles are sauced up. Sprinkle with remaining mozzarella cheese, parmesan and remaining parsley.

Step 5. Cover with foil. Spray foil with non-stick spray to avoid cheese sticking to top. Bake 30-40 minutes. Let stand 15 minutes before cutting.

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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