Grammy's Kitchen · Lasagna · The Best Lasagna Ever
One of 22 lasagna recipes we measured
It ranks #4 of 22 for sauce stability among the lasagna recipes we compared. 73 cooks on www.thepioneerwoman.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 22.
| this recipe | typical | |
|---|---|---|
| cheese | 371% | 254% |
| fat | 6% | 2% |
| egg | 44% | 11% |
| salt | 7% | 1% |
| aromatics | 153% | 33% |
| different cheeses | 2.0 | 2.0 |
| melt idx | 0.7 | 0.7 |
| cheese flavor idx | 0.3 | 0.4 |
| stretch idx | 0.7 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 lb. ground beef |
| 454 g | 1 lb. hot breakfast sausage |
| 6 g | 2 cloves garlic, minced |
| 822 g | 2 (14.5-oz.) cans whole tomatoes |
| 340 g | 2 (6-oz.) cans tomato paste |
| 25 g | 4 tbsp. dried parsley, divided |
| 12 g | 2 tbsp. dried basil |
| 15 g | 2 1/2 tsp. salt |
| 339 g | 3 c. low-fat cottage cheese |
| 100 g | 2 eggs, beaten |
| 50 g | 1/2 c. grated (not shredded) parmesan cheese |
| 14 g | 1 tbsp. olive oil |
| 227 g | 1 (1o-oz.) package lasagna noodles |
| 454 g | 1 lb. sliced mozzarella cheese |
Method: 5 steps, published by www.thepioneerwoman.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“<p>Hmmm…. Very similar to Mine… but I’m confused as to why you would use cottage cheese instead of ricotta!? I put my whole tomatoes through a food processor first so there’s no breaking them up in the sauce, and I definitely use Italian hot sausage meat, not ” — a cook, 5★
“I have made this exact recipe since 1968! My best friend’s mom Valada made it for us, then Connie & I both made it for our families and passed it along to our kids who now fix it for their families. There is no better lasagna than this. It is truly “the best” — a cook, 5★