We've made this recipe many times, many ways and for many holidays. This recipe delights everyone, even the hardest to please guests. Originally inspired by Taste of Home's Traditional Lasagna Recipe, we've adapted to make it saucier, cheesier, creamier and full of so much flavor. For the cheese we use our lactose-free mozzarella cheese, lactose-free cottage cheese and parmesan (naturally lactose-free). Go back for seconds and thirds - you won't regret it.
Pro tip for vegetarians: We use meat substitutes for the beef and pork - it's packed with so much other good stuff, you won't notice a difference. We like Gardein for the beef and Light Life for the pork, but you should use any brand you like.Green Valley Creamery, Inspired by Taste of Home
- 1 pound ground beef or vegetarian beef substitute
- 3/4 lb. ground pork or vegetarian pork substitute
- 30 oz. tomato sauce
- 3 cans (6 ounces each) tomato paste
- 4 garlic cloves, minced
- 2 teaspoons sugar
- 2 teaspoon Italian seasoning
- 1/2 to 1 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 3 large eggs
- 3 tablespoons minced fresh parsley
- 4 cups Green Valley Creamery Lactose-Free Cottage Cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 4 cups shredded part-skim mozzarella cheese, divided
- In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired.
- Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese and Parmesan cheese.
- Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, 1 cup mozzarella, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
- Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.