Judy Garcia


I have used this recipe for my spaghetti since I got married 52 years ago. I have made it so many times that the recipe card is ragged and barely readable. My family loves it. The cook time I have given includes the time necessary to make the sauce from scratch; however, if you use bottled marinara sauce along with the meats and vegetables, you can cut about 3 hours out of the time.


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1 Hr
4 Hr



  • 1 can
    (28 oz) crushed tomatoes
  • 3 can
    (6 oz) tomato paste
  • 1 can
    (16 oz) tomato sauce
  • 2-3 c
    hot water
  • 1 Tbsp
    italian seasoning
  • 1 tsp
    dried oregano
  • 1/2 tsp
    dried basil
  • 1/4-1/2 tsp
    crushed red pepper flakes
  • 1/8 tsp
    black pepper
  • 1 tsp
  • 1 1/2 lb
    lean ground beef
  • 1 1/2 lb
    ground italian sausage
  • 1 lg
    onion, diced
  • 2-3 clove
    garlic, minced
  • 1 lg
    green bell pepper, diced
  • 1 pkg
    oven-ready lasagna noodles

  • 24 oz
    cottage cheese
  • 1 lb
    mozzarella cheese, grated
  • 1 Tbsp
    dried parsley

How to Make Lasagna


  1. In large pan, combine first 10 ingredients. Allow to simmer for at least an hour.
  2. In frying pan, brown ground beef and sausage; add meat to tomato mixture. Allow to simmer an additional 1-2 hours.
  3. OPTIONAL: You may use the spaghetti sauce of your choice if you don't want to make it from scratch.
  4. Mix the cottage cheese and mozzarella cheese together; stir in parsley.
  5. Lightly grease a large baking dish (13 x 9 pan works well). Spoon in a layer of sauce to cover the bottom of the pan (about 1/3 of it). Top with strips of oven-ready lasagna noodles. Spread with half of the cheese mixture. Repeat layers, ending with meat sauce. NOTE: You may not need the full recipe of homemade sauce.
  6. Bake in 350 degree oven for 30-40 minutes until bubbly. Remove from oven and allow to stand 10-15 minutes to set layers. Cut into 3" squares and serve with a side salad and garlic bread.

Printable Recipe Card

About Lasagna

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