Mom’s Homemade Lasagna


Lasagna doesn’t have to be labor-intensive, contain ten thousand ingredients, or cost an extravagant amount to make: sometimes simple food is the best food. This is the recipe I grew up eating (and making), and it starts with a batch of Mom’s Spaghetti Sauce. The sauce may be made on the same day, or cooked earlier in the week and frozen. It will work well no matter what. There’s a combined pound and a half of cheese in this lasagna, so ditch the diet for a day, pour a glass of wine, and dive in. :)


  • 1 batch Mom’s Spaghetti Sauce (see link for directions)
  • 8 ounces lasagna noodles, cooked according to package directions
  • 2 cups cottage cheese
  • 6 ounces cream cheese
  • 1 pound mozzarella cheese, shredded


Preheat the oven to 350 degrees Fahrenheit.


In a small bowl, cream together the cottage cheese and cream cheese until well blended.


In a 13” x 9” Pyrex baking dish, layer the noodles,


spaghetti sauce,


cheese mixture,


and shredded mozzarella.


Repeat the layers once more.

Bake for 45 minutes, or until heated through.


Serves 6-8.

Click here for a print-friendly version.



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