The Lady and Sons Lasagna ( Paula Deen )

Recipe by Pianolady
READY IN: 1hr 15mins




  • To make the sauce: In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.
  • Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
  • Crumble the ground beef in a saucepan.
  • Cook until no pink remains, then drain off the fat.
  • Add the ground beef to the stockpot.
  • Simmer for another 20 minutes.
  • While the sauce simmers, cook the pasta according to the package directions.
  • If the sauce is too thin for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and 1/4 cup cold water-- bring the sauce back to a boil and stir in the cornstarch mixture, stirring constantly.
  • Remove the bay leaves.
  • Preheat the oven to 350º F.
  • Mix together the cottage cheese with the 1 beaten egg and the 1/2 cup grated Parmesan Cheese.
  • To assemble the lasagna: Place a thin layer of sauce in the bottom of a 9" x 13" x 2" pan.
  • Layer 1/3 each of noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar Cheeses.
  • Pinch off small pieces of cream cheese and dot over the other cheeses.
  • Add another layer of sauce.
  • Repeat layering 2 to 3 times, ending with sauce.
  • This may be covered and refrigerated at this point.
  • Bake for 20 minutes.
  • Remove from oven and top with the Mozarella Cheese and continue to bake for another 10 to 15 minutes.
  • Note: If the lasagna has been refrigerated, bake for 40 minutes total.
  • Enjoy!