Mom's  'spanish' Lasagna Recipe

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Mom's 'Spanish' Lasagna

Robin Ghosh


The first time my mother made this and I took a bite, it was so different that I didn't know if I liked it. But with each bite after, I just wanted more. It was been one of my favorites ever since. It takes a little effort but it's really quite an easy recipe; just a little time consuming but well worth it!

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1 Hr


35 Min




8 oz
lasagna noodles
2 lb
ground beef
1 1/2 c
finely chopped celery
1 1/4 c
finely chopped onion
2 clove
garlic, minced
3 tsp
dried basil, crushed
1 1/2 tsp
dried oregano, crushed
1 tsp
1 tsp
italian herb seasoning
1 3/4 c
light cream or half & half
2 pkg
cream cheese, 3-ounce size
1 c
dry white wine
2 c
cheddar cheese, shredded
1 1/2 c
gouda cheese, shredded (1 gouda makes almost 2 cups)
1 1/2 c
cream style cottage cheese (12 ounces)
egg, slightly beaten
12 oz
mozzarella cheese

Directions Step-By-Step

In a large saucepan, cook lasagna noodles according to package directions; drain. Set aside. In a skillet cook ground beef, celery, onions and garlic until meat is browned and vegetables are tender. Drain off the fat from skillet. Stir in basil, oregano, salt, ½ tsp pepper and Italian herb seasoning. Add cream & cream cheese. Cook & stir over low heat to melt cheese. Stir in wine. Gradually add cheddar & gouda cheeses, stirring & heating until cheese is nearly melted; remove from heat.
Stir together cottage cheese & egg. Layer half of the noodles in a greased 13x9x2 inch baking dish. Top with half of the meat sauce, half of the cottage cheese mixture & half of the mozzarella. Repeat layers. Bake, uncovered, in a 375 degree oven for 30-35 minutes. Let stand 10 minutes before serving.

About this Recipe

Course/Dish: Beef
Main Ingredient: Pasta
Regional Style: Spanish