The Lady and Sons Lasagna ( Paula Deen )
photo by FrenchBunny
- Ready In:
- 1hr 15mins
- 2 cups canned diced tomatoes
- 2 cups tomato sauce
- 1 cup water
- 1⁄2 cup onion, diced
- 1⁄2 cup green bell pepper, diced
- 2 garlic cloves, diced
- 1⁄4 cup chopped fresh parsley leaves
- 1 1⁄2 teaspoons italian seasoning
- 1 1⁄2 teaspoons house seasoning (full recipe is 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder mixed)
- 1 1⁄2 teaspoons seasoning salt
- 1 1⁄2 teaspoons sugar
- 2 bay leaves
- 1 1⁄2 lbs ground beef
- 9 lasagna noodles (6 to 9 long strips)
- 12 ounces cottage cheese or 12 ounces ricotta cheese
- 1 large egg, beaten
- 1⁄2 cup grated parmesan cheese
- 1 cup gruyere cheese, grated
- 1 cup swiss cheese, grated
- 2 cups cheddar cheese, grated
- 8 ounces cream cheese
- 1 cup mozzarella cheese, grated
- 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.
Questions & Replies
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I made this for my boyfriend last night and he loved it. It was my first time making lasagna, so there are a few things I learned in the process. First, the sauce was runny, so I do recommend the cornstarch and water. Second, I had to turn up the heat the last five minutes to get the crusty top that I like. I recommend letting it set for 20 min after it comes out of the oven, because that let it set. Overall great lasagna though!
Delicious and Filling. First time making this recipe. Yes the sauce was runny so I thickened it up with a small can of tomato paste instead of the cornstarch. I used a combination of hot Italian sausage/venison/ground sirloin, onions, green pepper and mushrooms. I also used Ricotta cheese/parm/2 eggs and mascarpone cheese and used a hand mixer to get it fluffy, well mixed and very spreadable. I cut fresh basil and sprinkled it on as I layered. I baked for 45 minutes because I used a very deep pan. I made homemade lasagna noodles and partially cooked them before layering them in the dish. This recipe is a solid building block if you feel creative and want to put your own spin on it. Will make it again for sure!
This was a delicious lasagna. I made a few changes, substituting a leek for the onion (I had some leftover from a previous recipe), using a 1/4 more meat than called for, a red pepper instead of a green and some fresh basil in lieu of Italian seasoning. I loved the cheese blend. I didn't use Swiss, but instead doubled up the mozarella and cheddar cheese and used crushed tomatoes instead of diced. Instead of cottage cheese (which I don't like in lasagna), I used fat free ricotta cheese. It was fantastic.
I give this one 5 stars for sure - I loved the creaminess that the cream cheese added. (However, the rest of my family did not care for the cream cheese part). Used fat-free ricotta, and subbed another can of tomato sauce for the diced tomatoes as we don't like chunks. Also subbed one T. onion powder for the onion (chunks again)and left out the green pepper. The cook time is right on, and this is really very easy to make. I think the "different" cheeses from your normal lasagna really put this one over the top.
I make this all the time but use sausage and crushed tomatoes. Since the sausage has all the flavor I only use garlic and onion powder and leave out the green pepper. Love the cream cheese, mozzarella and ricotta but usually use a blend of cheddar and swiss, no gruyere. Super easy to use what you want in this one, it's the layering that helps me with the guideline.