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Sally's Lasagna

Sally’s Lasagna
1 vote, 3.00 avg. rating (69% score)
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Yield: 6 to 8 servings

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  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 2 tablespoons olive oil
  • 1 can (28 ounces) Italian tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 2 cups water
  • 4 tablespoons chopped parsley
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1/2 teaspoon oregano leaves
  • 8 ounces lasagna noodles
  • 1 pound cottage cheese
  • 8 ounces mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  • 3 hard-boiled eggs, sliced
  • 2 cups thinly sliced zucchini


In a large, heavy pan, brown beef and onion in the oil. Add remaining 8 sauce ingredients and simmer, uncovered, for about 30 minutes. Cook lasagna noodles as directed. In a 13x9-inch pan, spread about 1 cup of sauce. Then layer noodles, sauce, cottage cheese, mozzarella, Parmesan, hard-boiled eggs, and zucchini, ending with sauce, mozzarella, and Parmesan. Bake at 350 degrees F for 40 to 50 minutes, until bubbling.
Updated Thursday, May 8th, 2003

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One Response to Sally’s Lasagna

  1. Anonymous October 10, 2005 at 2:51 pm #

    I would definitely make this again, however to make it my own I’d add ricotta!

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