Judy's Lasagna

For a quicker preparation of this recipe by contributing editor Sara Foster's sister, you can use fresh or "no boil" lasagna noodles that don't need precooking; replace the items added to the meat sauce in step 2 with store-bought marinara; and instead of the mozzarella and Parmesan, buy shredded Italian-blend cheese (mozzarella, Parmesan, provolone, Romano, fontina, and Asiago). Prep: 15 minutes; Cook: 1 hour 47 minutes; Stand: 30 minutes.


Makes 12 servings

Recipe from



2 tablespoons olive oil
2 yellow onions, chopped
2 pounds ground chuck
Sea salt, to taste
Freshly ground pepper, to taste
1 tablespoon dried oregano
1 tablespoon dried marjoram
2 garlic cloves, minced
2 tablespoons balsamic vinegar
1 cup red wine
2 (28-ounce) cans crushed tomatoes
3 tablespoons thinly sliced fresh basil, divided
3 tablespoons chopped fresh oregano, divided
1 pound cottage cheese
1 cup whole-milk ricotta cheese
2 large eggs
8 to 10 hot, cooked lasagna noodles or
1 pound thinly sliced or shredded mozzarella (about 2 cups shredded)
1 cup freshly grated Parmesan cheese, plus extra for garnishing


1. Preheat oven to 350°. Heat olive oil in a large skillet over medium-high heat. Add onion, and sauté about 5 minutes or until soft and translucent. Add beef, and cook, stirring until it crumbles and is no longer pink. Add sea salt and next 3 ingredients. Cook, stirring occasionally, 5 more minutes or until beef is cooked through. Add garlic, and cook 1 more minute.

2. Add balsamic vinegar and wine, and cook about 1 minute or until slightly reduced. Add tomato; reduce heat to low. Cook 15 minutes, stirring occasionally, until sauce thickens. Stir in 1 1/2 tablespoons each fresh basil and oregano.

3. Combine cottage cheese, ricotta, eggs, and remaining fresh herbs in a medium bowl; stir to combine.

4. Spread 2 2/3 cups sauce in bottom of 13- x 9- x 2-inch baking dish. Place half of noodles over sauce, and sprinkle with half of mozzarella. Top with another 2 2/3 cups sauce, noodles, and cottage cheese mixture. Layer remaining mozzarella, 2 2/3 cups sauce, and Parmesan on top. Cover with foil, and bake at 350° for 50 minutes. Uncover and continue to bake 30 more minutes or until cheese browns slightly. Let stand 30 minutes before serving.

Sara Foster,


September 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note