Traditional lasagna recipe?

one box lasagna noodles/one can spagetti sauce flavored or not/i use cottage cheese in mine and other cheeses,i add mushrooms and onion too now instead of hamburg i use sausage/sometimes both just pre boil noodles and then drain then layer the ingrediants
noodles sauce/meat cheese ect and then noodles etc repeat bake in oven at 350 for about 45 minutes or to your own taste of browness.

p.s if you do not like cottage cheese do not worry you won,t even taste it,my family never did.

If you’re a newer cook, Supergirl, this one may work for you:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_3986,00.html

There are many camps on cottage cheese v. ricotta, but I say always go with the ricotta.

ricotta all the way.

try www.allrecipes.com search “lasagna”...

Layer bolognese sauce (made with hamburger and Italian sausage), lasagna noodles, ricotta cheese, Alfredo sauce. Repeat a few times until your pan is full. Top with mozzarella & Parmesan, bake until browned.

I like to use cottage cheese in my lasagna too. One thing I do though is add one egg to the cottage cheese. It helps it firm up a bit when cooking so the consistency is more like ricotta.

And lots of mozzarella on top too! :)

I use half ground beef and half mild Italian sausage, browned.(1 lb. each). Then one can tomato soup, 1 can diced tomatoes with onion and garlic, 1pkt Schilling zesty spaghetti spice mix, 1 lg container ricotta or cottage cheese, 1 cup shredded cheddar, 1 cup mozzarella, and 2 (or more) Tbsp Parmesan, and 1 beaten egg. Mix all together, divide into 4 equal am’ts (in bowels, etc). Then layer the noodles with the filling, ending with filling. Top with more shredded cheese and bake, covered for 1 hr. Uncover and bake until bubbly and starting to brown. This can be made the day before, refrig. and bake the next day. You can freeze it also.

Here is your one of the best Lasagna receipe

Ingredients
Sauce:
• 3 tablespoons extra-virgin olive oil
• 1 minced onion
• 2 cloves minced garlic
• ½ teaspoon dried crushed red pepper
• 1 (28-ounce) can crushed Italian tomatoes
• 1 tablespoon oregano
• 1 bay leaf
• 2 tablespoons Parmesan
Lasagna filling:
• 15 lasagna noodles
• 2 pounds ricotta
• Salt and pepper
• 1½ cups grated Parmesan
• 1 pound mozzarella, grated
• 4 egg yolks
Directions
Heat oil in a large skillet over medium heat. Saute onions, garlic, and red pepper for 1 to 2 minutes. Do not let garlic brown. Add the tomatoes, oregano, and bay leaf to skillet. Let simmer until flavors blend, stirring occasionally every ½ hour. Stir in Parmesan, and remove bay leaf. Sauce is ready for lasagna to be made.
Heat oven to 350 degrees F. In a large pot, boil water, and cook pasta close to al dente. In a large bowl combine the ricotta, salt, pepper, and Parmesan, and mix until well blended. Mix in egg yolks and set aside.
In a 13 by 9-inch baking dish, spread a thin layer of marinara sauce and cover with noodles. Spread a layer of ricotta cheese mixture over noodles. Top with mozzarella, another layer of sauce, and repeat. The third layer should be topped with sauce and mozzarella. Cover and bake for 40 minutes, remove cover and bake for an additional 25 minutes. Remove from oven, and let stand for 20 minutes.
To serve, cut into squares, and serve with drizzled marinara sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.