Alright. You want lasagna. Not something deconstructed, not lightened-up, not layered with weird greens or lentils. You want real lasagna. Meat. Cheese. Sauce. Noodles. And more cheese. This one’s that kind. Works when you need something filling that doesn’t ask for fancy ingredients or extra brainpower. It’s kinda a weekend thing, but leftovers slap on a Tuesday too.

This isn’t one of those soupy lasagnas that falls apart when you cut into it. It’s thick. Structured, but still soft when you bite into it — which makes it actually kinda easy to eat, even if your gut’s picky. The meat sauce has a decent simmer time so the flavor settles in, and the cottage cheese layer — yeah, cottage, not ricotta — makes it creamy without getting too heavy.

Mozzarella brings the stretch. Parmesan finishes it with a salty crust. It’s oven-heavy but simple, you just need to commit to the layering part.

Perfect if you want something satisfying and cheesy, but not greasy or over-complicated.

Jump to Recipe

Ingredients Needed

10 oz lasagna noodles: cook ‘em, but don’t go too soft.
1½ lbs ground beef: adds flavor, bulk.
1 lb breakfast sausage: gives a little spice and depth.
2 garlic cloves: minced, not too much.
2 (14.5 oz) cans whole tomatoes: crushed by hand or spoon.
2 (6 oz) cans tomato paste: thickens everything up.
¼ cup chopped parsley + 2 tbsp more: split between sauce and cheese mix.
10–12 basil leaves: fresh is best, but dried’s fine if that’s what you’ve got.
1 tsp salt (split): seasoning matters.
3 cups cottage cheese: low-fat works too.
2 eggs, beaten: helps the cheese layer hold.
1 cup grated parmesan cheese: salty and sharp.
1 lb sliced mozzarella: not shredded. Slice melts better.

How To Make Pioneer Woman Lasagna

Boil the noodles:
Salt the water, cook until just tender. Lay them flat on foil or a sheet pan. Otherwise they stick and tear, and that’s annoying.

Make the meat sauce:
Brown beef and sausage with garlic. Drain off most of the grease. Add tomatoes, tomato paste, parsley, basil, ½ tsp salt. Simmer for 45 mins. Low heat. Stir here and there. Smells good. Try not to eat it yet.

Mix the cheese layer:
In a bowl: cottage cheese, eggs, parmesan, rest of the salt, rest of the parsley. Stir until blended.

Assemble it:
Layer like this: noodles, cheese mix, mozzarella slices, sauce. Do that three times. End with sauce. Top with more parm.

Bake it:
Oven at 350°F. Bake uncovered 30–35 mins, or longer if it was cold from the fridge. Foil goes on top if it starts browning too much.

Recipe Tips

Don’t use no-boil noodles unless you thin out the sauce.
Simmering the meat sauce longer = better flavor.
Cottage cheese blends smoother than ricotta once baked.
Let it rest after baking. 10 mins makes it way easier to slice.

How to Store & Reheat

Room Temperature: Leave out max 2 hrs.
Fridge: Store slices in containers, up to 4 days.
Freezer: Freeze whole or in pieces. Reheat covered at 325°F till hot in the middle.

Nutrition Facts (Approx. per serving)

Calories: ~693
Sodium: ~1600mg
Protein: ~53g
Fat: ~50g
Carbs: ~5g
Fibre: ~1g
Sugar: ~3g

FAQs

Can I make it ahead of time?
Yes — assemble the whole thing, refrigerate, then bake when ready. Add 10–15 mins to bake time if cold.

Can I sub ricotta for cottage cheese?
Yep. But honestly, the cottage cheese bakes smoother. Less grainy.

What kind of sausage should I use?
Mild or spicy breakfast sausage both work. Pork is standard, but chicken’s fine too.

Can I use shredded mozzarella?
You can, but sliced melts in cleaner layers and doesn’t dry out as fast.

Does it freeze well?
Yep. Freeze after baking or before. Just wrap tight.