Today I’m sharing my Mom’s lasagna recipe with you. This delicious and easy-to-make 10-step recipe for her wonderful homemade lasagna is a family tradition that’s been passed down now to me. My Mom has always made the best lasagna and I’m excited to share her secrets with you.
It’s been a long-running joke that my mom’s 10-step lasagna is why my husband married me. The truth is that when we got married, I couldn’t make this venison lasagna quite like my mom.
Ok, I didn’t make it like my mom at all.
Four years into our marriage I actually found out that my brother and husband called it lasagna dip behind my back for the entire first year of our marriage. Thanks, guys.
According to my husband, the flavor was delicious but the texture, not so much. Years later I have perfected my mom’s lasagna, and I’m so excited to share it with all of you.
How To Make Mom’s Lasagna
I make this as a venison lasagna recipe, however, feel free to use whatever meat that you prefer! You can also leave the meat layer out for a flavorful cheese lasagna that’s full of protein.
This lasagna is easy to make and only requires a few simple ingredients that you probably already have in your kitchen. The oven-ready lasagna noodles make it a quick dinner to throw together on a busy weeknight.
My mom’s secret to the best lasagna is all in the layering. If you follow these 10 simple steps, you’ll have the best and most authentic lasagna that you’ve ever tasted. And if not, well… at least it’ll be good for dipping!
How to Layer Lasagna
Layering your lasagna is just a simple matter of following a few easy steps. All you need to do is alternate the cottage cheese, ground beef or Italian sausage (or whatever meat you prefer), red sauce, and lasagna noodles in your favorite deep lasagna pan.
What Kind of Lasagna Noodles Should I Use?
For this recipe, I recommend using oven-ready lasagna noodles. This will make your lasagna much easier to assemble and it cooks up beautifully in the oven.
You can also use regular lasagna noodles or no-boil lasagna noodles if you prefer, but just be sure not to cook them before layering them in your pan.
I’d love to know how you enjoyed this lasagna recipe if you try it out on your own! Let me know below!
Mom’s Easy Lasagna
- 1 Package Lasagna Noodles Uncooked
- 1 8 oz. can of spaghetti sauce
- 1 lb. Ground Beef or venison
- 1 8 oz. Container Cottage Cheese Small Curd
- 1 8 oz. Package Shredded Italian Cheese
- 1 Large Egg
- 1 tsp. Pepper
- 1 tbsp. Salt
- 1 tsp. Garlic Salt
Preheat Oven to 350 Degrees
Brown ground beef. Note: I use venison-you can use any ‘ground’ meat you like
Drain beef, add back to low heat
Stir in spaghetti sauce, salt, pepper and garlic salt to ground beef
Allow sauce mixture to simmer for 5-10 minutes, slowly stirring
Add half of sauce mixture to greased 9×13″ pan
Add layer of lasagna noodles on top of sauce mixture, making sure to cover edges Note: you may have to break some noodles in half to make them fit
Whisk 1 egg into cottage cheese
Add cottage cheese/egg mixture as next layer
Add layer of lasgna noodles on top of cottage cheese mixture, making sure to cover edges
Add remaining sauce mixture as next layer
Cover pan with foil
Bake at 350 degrees for 20-25 minutes. Note: Use a fork to see if lasagna noodles are soft, when noodles are soft at edges and in middle, remove from oven.
Remove pan from oven, remove foil
Bake at 350 degrees, uncovered for 10 minutes.
Remove pan from oven, spread entire 8oz. of shredded cheese across lasagna.
Place back in oven until cheese completely melts.
Remove from oven, let rest for approximately 10 minutes. Cut and serve!