Pioneer Woman Lasagna Recipe

This Pioneer Woman Lasagna layers ground beef, hot breakfast sausage, cottage cheese, and sliced mozzarella between tender noodles in a slow-simmered tomato sauce. It serves 12 and comes together in about one hour, including a 45-minute simmer. The flavors deepen with every layer, so leftovers taste even better the next day.

Ree Drummond, the Pioneer Woman, inherited this recipe from her mother’s potluck circuit on the ranch. Her version skips ricotta entirely and uses low-fat cottage cheese instead, which keeps the filling lighter and more absorbent. That one swap changes the texture of the whole dish, giving it a softer layer that soaks up the surrounding sauce.

Simmering the meat sauce for a full 45 minutes matters more than most cooks realize. A short simmer leaves the tomato paste tasting sharp and the beef flavors sitting separate from the tomatoes. That slow cook lets the acid mellow, the fat distribute evenly, and the seasoning pull everything into one cohesive base.

Pioneer Woman Lasagna Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

This step is where restaurants pull ahead.

61 recipes with the full professional method. The details that change everything.

Get it on Amazon · £9.99

minutes

Cooking time

1

hour 

15

minutes

Calories

641

kcal

This Lasagna is a cheesy, saucy baked pasta passed down from ranch potlucks that feeds a crowd.

Ingredients

• For the Meat Sauce

• 1 1/2 lb. ground beef
  

• 1 lb. hot breakfast sausage
  

• 2 cloves garlic, minced
  

• 2 (14.5-oz.) cans whole tomatoes
  

• 2 (6-oz.) cans tomato paste
  

• 2 Tbsp. dried parsley
  

• 2 Tbsp. dried basil
  

• 1 tsp. salt
  

• For the Cheese Filling

• 3 cups low-fat cottage cheese
  

• 2 eggs, beaten
  

• 1/2 cup grated (not shredded) parmesan cheese
  

• 2 Tbsp. dried parsley
  

• 1 tsp. salt
  

• For Assembly

• 1 (10-oz.) package lasagna noodles
  

• 1 Tbsp. olive oil
  

• 1/2 tsp. salt (for pasta water)
  

• 1 lb. sliced mozzarella cheese
  

• Extra parmesan for topping
  

Directions

• Bring a large pot of water to a boil. In a large skillet, brown the ground beef, sausage, and garlic over medium-high heat. Drain half the fat, then stir in the whole tomatoes, tomato paste, 2 Tbsp. dried parsley, basil, and 1 tsp. salt. Simmer uncovered for 45 minutes, stirring occasionally.
  
• In a medium bowl, mix the cottage cheese, beaten eggs, grated parmesan, 2 Tbsp. dried parsley, and 1 tsp. salt. Stir well and set aside. Add 1/2 tsp. salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente. Drain.
  
• Arrange 4 cooked noodles in the bottom of a baking pan, overlapping if needed. Spread half the cottage cheese mixture over the noodles. Cover with a layer of sliced mozzarella. Spoon a little less than half the meat sauce over the top. Repeat the layers, ending with meat sauce.
  
• Sprinkle the top generously with extra parmesan. Bake at 350°F for 20 to 30 minutes, until hot and bubbly throughout.
  

FAQs

Can I use ricotta instead of cottage cheese in this lasagna?

Ricotta works, but it changes the texture in a noticeable way. Cottage cheese creates a lighter, less dense layer that absorbs more of the surrounding sauce and seasoning as it bakes. If you do switch, drain the ricotta first and add an extra pinch of salt to compensate for the milder flavor.

Why does this recipe call for both ground beef and sausage?

The two meats serve different roles in the sauce. Ground beef adds body and a deep, meaty base, while hot breakfast sausage brings fat, spice, and a peppery kick that carries through every layer. Swap in mild or Italian sausage if you prefer less heat, or use an extra pound of beef to skip sausage entirely.

Should I use sliced mozzarella instead of shredded?

Sliced mozzarella melts into wide, unbroken sheets that hold each layer together when you cut a portion. Shredded mozzarella melts faster but leaves gaps, which lets the layers slide apart on the plate. Buy a block and slice it yourself for the cleanest, most even coverage across each layer.

What pairs well with this lasagna for a full dinner spread?

A crisp green salad with a sharp vinaigrette balances the richness of all that cheese and meat. Warm bread is the natural side, and a garlicky focaccia made from frozen dough comes together with almost no effort. Slice it thick so it can soak up any sauce left on the plate.

Can I swap the whole tomatoes for a different canned tomato?

Crushed or diced tomatoes both work and break down easily during the long simmer without any extra effort. Whole tomatoes give you more control because you crush them by hand to the exact consistency you want in the sauce. If you enjoy baked pasta dishes with a creamy side, a mac and cheese feeds the same crowd with a completely different flavor.