The inspiration for this dish takes on after the flavors from the culinary skill of Paula Deen. Make sure to get a nice big slice from this lasagna recipe.
How To Make The Lady and Sons Lasagna
A copycat recipe you would enjoy making for you and your family. A simple yet delicious lasagna recipe with meaty and cheesy fillings inspired by the recipe by Paula Deen.
Ingredients
For the sauce:
- 2 cups diced tomatoes, canned
- 2 cups tomato sauce
- 1 cup water
- ½ cup onions, diced
- ½ cup green bell peppers, diced
- 2 cloves garlic, diced
- ¼ cup fresh parsley leaves, chopped
- 1 ½ tsp. Italian Seasoning
For the lasagna:
- 1 ½ tsp seasoning salt
- 1 ½ tsp sugar
- 2 bay leaves
- 1 ½ lb ground beef
- 9 strips lasagna noodles
- 12 oz cottage cheese, mixed
- 1 cup Gruyere cheese, grated
- 1 cup Swiss cheese, grated
- 2 cups cheddar, grated
- 8 oz cream cheese
- 1 cup mozzarella, grated
- 1 cup salt
- ¼ cup black pepper
- ¼ cup garlic powder
Instructions
- 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.
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While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tbsp of cornstarch and a ¼ of a cup of cold water.
- Bring sauce back to a boil.
-
Stir in cornstarch mixture, stirring constantly.
- Remove bay leaves.
-
Preheat oven to 350 degrees F
- To assemble lasagna, place a thin layer of sauce in the bottom of a 9x3x2-inch pan.
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Layer ⅓ of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses.
- Pinch off small pieces of cream cheese and dot over other cheeses.
- Add another layer of sauce.
- Repeat layering 2-3 times ending with sauce.
- This may be covered and refrigerated at this point.
- Bake for 20 minutes.
- Remove from oven and top with mozzarella and continue to bake for another 10-15 minutes.
Recipe Notes
Note: If lasagna has been refrigerated, bake for 40 minutes total.
Nutrition
- Sugar: 8g
- :
- Calcium: 721mg
- Calories: 715kcal
- Carbohydrates: 24g
- Cholesterol: 170mg
- Fat: 51g
- Fiber: 5g
- Iron: 5mg
- Potassium: 930mg
- Protein: 43g
- Saturated Fat: 26g
- Sodium: 15646mg
- Vitamin A: 1670IU
- Vitamin C: 21mg
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