Lasagna My Way

Deb Kotansky


This is my version of my mother's lasagna. I changed a few things and now it is mine. It is a bit time consuming and takes some effort... but most really great things do, right? Since I found the trick with the noodles, I make it more often. Boiling the noodles was my least favorite part... Hope you make and if you do, ENJOY!!!


★★★★★ 1 vote

8-12 (or less with leftovers!)
45 Min


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4 lb
hamburger meat
2 lb
bulk sausage (hot or regular or one of each)
1 lb
bulk hot italian sausage (optional) if using this, use 1 lb. less hamburger.
To taste
italian seasoning
To taste
To taste
1 to 2
large onions
4 (8 oz) can(s)
tomato sauce
small cans tomato paste
To taste
salt and pepper


16 oz
small curd cottage cheese
8 oz
sour cream
8 oz
cream cheese (softened)
8 oz
ricotta cheese
1 box
frozen spinach (thawed and moisture squeezed out)


1 box
lasagna noodles, 6 per layer
shredded mozzarella cheese
grated parmesan cheese

How to Make Lasagna My Way


  • 1Let me say... if you could see the recipe I transcribed this from, you would be amazed. I have had it scribbled for years on a piece of paper with no amounts for anything. I tried to the best of my ability to put down amounts according to how I make this. When seasoning, use your own preferences. I use fresh, or garlic bottled in oil, everything else is usually dried.
  • 2Brown hamburger, sausage and onion in large pot. Make sure meat is crumbled small to avoid big chunks of meat in your sauce. Drain well. (I pour meat into colander and run very hot water over it to remove as much grease as possible).
  • 3Return meat to pot and add tomato sauce, tomato paste and seasonings. You can add extra tomato sauce or water to adjust thickness of sauce. You want it thick and not too runny.
  • 4Simmer uncovered (best to cover with a wire splatter guard) over low heat for about an hour to let seasonings marry. Stir often.
  • 5Mix cottage cheese, sour cream, cream cheese, ricotta and spinach together. Remember to squeeze out the water from the spinach.
  • 6Prepare noodles. I never boil them or use the no-boil ones. I use regular noodles. You may not need both boxes. I have a huge pan and use between 18 and 21 noodles. Put noodles into (2) 9x13 baking pans and pour very hot water over them. Boil some water if your tap water isn't hot enough. Cover them completely. Let sit for 15 minutes. They will be pliable and close to done. The sauce will cook them the rest of the way. Take out one at a time and pat dry with paper towels. Leave noodles in water until needed. No more burning your fingers or torn up noodles!! Yay!
  • 7Spread thin layer of meat sauce into bottom of deep baking pan. Cover with layer of noodles (over lap noodles slightly).
  • 8Add thicker layer of meat sauce and cover with layer of noodles.
  • 9Add cheese mixture (all) and cover with layer of noodles.
  • 10Add another layer of meat sauce and cover with layer of noodles. You may have meat sauce left over... make as many layers as you want, but you will need more noodles. You can also freeze the meat sauce for use in some future dish.
  • 11Top: Meat sauce, mozzarella cheese and Parmesan cheese... use as much of the cheeses as you like.
  • 12Cover and bake at 350* for 1 hour. Can be made ahead and refrigerated. If cold, I would bake for at least 2 hours. If frozen.... use your best cook's judgement because I have never baked it frozen.
  • 13Let stand for 15-20 minutes before cutting.

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