This three-cheese lasagna is so saucy, beefy and cheesy plus its easy and better than any restaurant lasagna. You will start with the pasta, place nine lasagna noodles into a pot of salted water and cook until al dente according to the package instructions. Al dente means firn to the bite and don’t overcook your noodles because they will soften up a bit when baking the lasagna. Drain the noodles then add cold water to stop them from cooking and to keep them from sticking together.

To make the meat sauce, in a deep pan over medium-high heat, add one tablespoon of olive oil then ground beef and diced onions. Sautee for 5 minutes or until the meat is no longer pink. Add large minced garlic cloves and cook until fragrant then add a good red wine and sautee until mostly evaporated, you can substitute red wine with beef broth. Add about three cups of your favourite marinara sauce then season with salt, pepper, dried thyme, sugar and parsley. Bring that to a simmer then cover and cook on low heat for 5 minutes.

For the cheese sauce, in a large bowl, combine cottage cheese, ricotta cheese, shredded mozzarella, one large egg and 2 tablespoons of finely chopped parsley. Mix until its well blended. To assemble the lasagna, in a deep 9 by 13 casserole dish, spread half a cup of the meat sauce evenly over the bottom and cover that with three lasagna noodles. Add the remaining meat sauce and sprinkle the top with one cup of mozzarella cheese.

Next, spoon half of the cheese sauce and spread evenly. Repeat the process until you have hee layers of noodles this is a good time to preheat your oven to 375 degrees Fahrenheit. Finish off with adding a generous amount of cheese to the top which will form a crust that makes your lasagna supremely juicy.

After you have finished assembling the lasagna, cover and bake wit a large sheet of foil then bake for 45 minutes then remove the foil and set the oven to broil for about 5 minutes or until the cheese is golden brown. Let the lasagna cool for 30 minutes for it to become easier to slice. Beef lasagna is the easiest thing you can do if you want to do a fancy dish.


  • 1 lb ground beef (15-20% fat content)
  • 1 small onion finely diced
  • 2 large garlic cloves minced
  • 1/4 cup red wine (any kind), or beef broth
  • 1 Tbsp olive oil
  • 24 oz Marinara Sauce (3 cups)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper ground
  • 1/4 tsp dried thyme
  • 1/2 tsp granulated sugar
  • 2 Tbsp parsley finely chopped
  • 9 lasagna noodles cooked al dente

Ingredients for Cheese Sauce;

  • 16 oz low-fat cottage cheese
  • 15 oz reduced-fat ricotta cheese
  • 1 large egg
  • 2 Tbsp parsley finely chopped, plus more to garnish
  • 4 cups mozzarella cheese shredded, divided


  1. Place a deep pan or dutch oven over medium/high heat and add 1 Tbsp olive oil, 1 lb ground beef and diced onion.
  2. Saute, breaking up the meat, for 5 minutes or until beef is no longer pink. Add pressed garlic and sauté another minute until fragrant.
  3. Add 1/4 cup wine and stir for 2 minutes or until wine is nearly evaporated. Add 3 cups marinara, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp thyme, 1/2 tsp sugar and 2 Tbsp parsley. Bring to a simmer then cover and cook 5 minutes.

How to Make Cheese Sauce;

  1. In a large mixing bowl, combine 16 oz Cottage Cheese, 15 oz Ricotta, 1 cup mozzarella, 1 egg and 2 Tbsp parsley. Mix well.

How to Make Lasagna;

  1. Preheat oven to 375˚F. Bring a large pot of water to a boil. Add salt and 9 lasagna noodles. Cook until al dente according to package instructions.
  2. Spread 1/2 cup meat sauce in the bottom of a deep 9×13 casserole dish.
  3. Add 3 noodles, spread on 1/3 of the meat sauce and sprinkle with 1 cup mozzarella cheese. Spoon on and spread the top with 1/2 of your cheese sauce.
  4. Add 3 noodles, 1/3 meat sauce, 1 cup mozzarella cheese, 1/2 cheese sauce
  5. Add 3 noodles, remaining 1/3 meat sauce, remaining 1 cup mozzarella.
  6. Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.
  7. Remove foil and broil for 3 to 5 minutes, or until cheese turns golden. Let lasagna rest 30 min before slicing.