Classic Lasagna Recipe


When you're in need for a comforting dish, this Classic Lasagna is the perfect recipe. Originally from our May 1982 issue, this vintage recipe has been around a while, but we come back to it again and again. We love the cheese combinations of this recipe: shredded mozzarella, cottage cheese or ricotta, Parmesan, and mozzarella slices. Yes, each cheese has a reason to be in this recipe. If you listen to Latria Graham's mother, you'll know that cottage cheese is far superior than ricotta. Latria, a writer and fifth-generation farmer in Spartanburg, SC, and her family have made this recipe every year for Christmas. Make this Classic Lasagna for your family and make some memories in the process.

6 to 8 serves
Classic Lasagna
LauriPatterson/Getty Images


  • 1 pound ground beef

  • 2 tablespoons vegetable oil

  • 1 (28-ounce) can whole tomatoes, coarsely chopped

  • 2 (6 ounce) cans tomato paste

  • 2 teaspoons salt

  • 1 teaspoon Italian seasoning

  • 1/4 teaspoon pepper

  • 1/4 teaspoon crushed red pepper

  • 1/8 teaspoon garlic powder

  • 1 (8 ounce) package lasagna noodles

  • 1 cup (4 ounces) shredded mozzarella cheese

  • 1 cup ricotta or small curd cottage cheese

  • 1/4 cup grated Parmesan cheese

  • 3 to 4 slices mozzarella cheese, halved diagonally


  1. Brown ground beef in oil in a large skillet, stirring to crumble; drain off pan drippings. Stir tomatoes, tomato paste, and seasonings into meat. Bring to a boil; reduce heat and simmer 40 minutes, stirring occasionally.

  2. Cook noodles according to package directions; drain.

  3. Place half of noodles in a lightly greased 12 x 8 x 2-inch baking dish, slightly overlapping lengthwise edges. Spoon one-third of meat mixture over noodles; add half of shredded mozzarella, ricotta, and Parmesan cheese. Repeat layers, and spoon on remaining meat mixture. Arrange mozzarella slices on top. Bake at 350 for 30 minutes.

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