Recipes: 3rd Generation Lasagna

lasagnaThis recipe has been in my family for three generations.  In fact I think my mum still has the original hand written recipe of my grandma’s.  🙂  I know a lot of people claim the saying “not as good as mum’s” when it comes to eating, but with recipe I have to agree.  Honestly, I have yet to find a lasagna that comes anywhere close to touching this recipe in yumminess.  So far, those who have eaten it agree, or at the very least say it’s one of the best they’ve ever had.  I hope you feel the same way, and really put some love into this “secret” family gem.  😉





  • 1 lb. ground beef
  • 6 oz. ground lean pork
  • 3/4 c. chopped onion
  • 1 clove garlic (minced)
  • 1 can (16 oz.) tomatoes(diced, if possible)
  • 1 can (15 oz.) tomato sauce
  • 2 T. parsley flakes
  • 2 T. sugar
  • 1 t. salt          
  • 1 t. basil leaves
  • 3 c. (two 12 oz. cartons) creamed cottage cheese
  • 1/2 c. (3 oz. can) grated Parmesan cheese
  • 1 T. parlsey flakes
  • 1 1/2 t. salt
  • 1 t. oregano leaves
  • 1 pkg. (8 oz.) lasagna noodles(takes 12 noodles)
  • 12 oz. shredded mozzarella cheese(I use 24 oz. instead)
  • 1/2 c. (3 oz. can) grated Parmesan cheese



  • Combine ground beef, ground lean pork, chopped onions, and minced garlic in large saucepan or Dutch oven.  Cook and stir until meat is browned and onions are tender.  Make sure to break up the meat into small bits as it is cooking.  Drain off any fat(I use a colander).  After draining meat, put meat mixture back into your saucepan/Dutch oven.  Add to the meat mixture the canned tomatoes and break up with fork into smallish bits.  Stir in canned tomato sauce, 2 T. parsley flakes, 2 T. sugar, 1 t. basil leaves, and 1 t. salt.  Reduce heat and  simmer(very low heat) uncovered for 1 hour or until mixture is the consistency of spaghetti sauce, stirring occassionally.
  • Reserve 1/2 c. of the meat sauce for the top layer.
  • Heat oven to 350 degrees Fahrenheit.
  • Mix cottage cheese, 1/2 c. grated Parmesan cheese, 1 T. parsley flakes, 1 1/2 t. salt and 1 t. oregano leaves.
  • In a 13″x9″x2″ baking pan (lightly rub Crisco around the sides to help keep the noodles from sticking to your pan) layer the noodles, the meat sauce, the mozzarella cheese, and the cottage cheese mixture, in that order.  You will use 1/4 of each of these for each layer, so, there should be 4 layers in total. 
  • Spread the 1/2 c. of meat sauce that you held in reserve over the top.  Sprinkle 1/2 c. grated Parmesan cheese over the top.
  • If desired, the lasagna can now be covered and refrigerated several hours at this point.
  • Bake uncovered for 45 minutes.  Add an additional 10 to 15 minutes of baking time, if the lasagna has been refrigerated prior to baking.
  • For easier cutting, let the lasagna stand on the countertop for about 15 minutes after removing from the oven.
  • This recipe makes 12 servings, if you cut the lasagna into 3 inch square sections.



About Chyina

Well this is the part of websites/blogs that I don’t like, I have to admit. How is one suppose to describe oneself without coming across as egotistical or bragging? *sighs* I guess the best thing is to be truthful and simply short with what you have to say. Let the rest of the pages and entries speak for themselves. :) First, I like to think of myself as creative. I love art, music, writing, and a bunch of other things. Though we all are guilty of buying the massed produced, China imports, at the local ‘buy it all here’ stores. In the end I would much rather have a handcrafted item. There is simply something more unique about some that actually took thought and effort to get the end result.

Posted on March 7, 2013, in Main Dish Recipes, Recipes and tagged , , , , , , , , , , , , , , . Bookmark the permalink. 1 Comment.

  1. Yummy!! The cottage cheese works better than ricotta?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s



Mystically Magical

4 out of 5 dentists recommend this site

Respect Your Food

Cook with me

Dibbler Dabbler

A Little Of This & A Little Of That

Dear Doctor Mom

Keeping families healthy one Mom at a time.

Fire Water

Australia's Industrial Fluoridation Disgrace

YA Chit Chat

The Ponderings of YA author J. Keller Ford

The Homicidal Homemaker

Horror Food | Horror Recipes | Horror Cooking Show | Creepy Crafts

P u l p e d M a c h i n a

Published Sci-fi Critical Reviews


Coffee anyone?



A Western Buddhist's Travels

Sightseeing & detours on the path of enlightenment

Nayabmalika: The Blog

Collected Snippets of An Ordinary Life


We Teach People to Live A Real Natural Life.

Arthur in the garden.

Just another weblog

Arthur in the Garden.

Gardening and Cooking inside the beltline in Raleigh, North Carolina.

Logos con carne

Another voice in the interweb wilderness


Birthplace to all ideas:please, let me share a few of my own.

The Daily Post

The Art and Craft of Blogging

Nate Chen Publications

Project Sumter and Other Stories


Stories of magic and mystery

fransi weinstein et al

are you thinking what I'm thinking?

365 And Counting

there's plenty more where the first year came from

The Gazebo Effect

Musings on Science Today

The Mercenary Researcher

It's all about the backstory

Kristen Lamb

Author, Blogger, Social Media Jedi

Foods for the Soul

sinfully healthy recipes

domestic diva, M.D.

my mother raised the perfect housewife...then I went to med school

The Blog

The latest news on and the WordPress community.

%d bloggers like this: