Total Time
Prep 30 mins
Cook 2 hrs 30 mins

This is a moist lasagna, if you prefer a firmer texture reduce the amount of beef broth and/or drain the stewed tomatoes. Ricotta cheese can be used in place of the cottage cheese.

Ingredients Nutrition


  1. For meat sauce: Over medium high heat sauté onion and garlic in oil until lightly browned. Add beef and brown. Drain.
  2. Add remaining ingredients stir to combine and simmer uncovered for 1 hour, salt and pepper to taste, add wine stir and cook an additional 1/2 hour. Skim of any grease that forms during this time. Remove bay leaf.
  3. For cheese sauce mix together all ingredients except mozzarella.
  4. Cook lasagna noodles according to package directions drain and rinse.
  5. In a 9 x 13 casserole dish sprayed with non-stick spread out a small amount of sauce then place 1/3 of the noodles on the bottom, add 1/3 cheese sauce, 1/3 meat sauce and 1/3 of mozzarella. Repeat layer.
  6. Bake in a pre-heated 325º F oven for 45 minutes. Let stand for 10 minutes before cutting.
Most Helpful

Made this for a big BBQ/pool party this weekend and it was a big hit. I used diced tomatoes instead of stewed, as that's just what I had on hand. This is really the only way I want to make lasagna in the future. I love the smell of the sauce simmering and it really isn't that much work. Red wine is the secret to a good sauce and I loved that it was an ingredient in yours, Papa. This recipe went right into our Best of 2012 cookbook, so thank you for leaving us with great recipes to remember you by. Made & enjoyed for June 2012 Cookathon in Papa D's memory.

**Tinkerbell** June 26, 2012

Delcious PapaD....I know this will be a repeat recipe for me as I can use my home-grown stewed tomatoes. The only thing different I did was to "not" boil my noodles. They cook themselves while baking. Saves alot of time. I also omitted the tomato sauce. TYSM Papa for another one of your delicious recipes. Made in your memory~

CoffeeB June 23, 2012