Laurel's Lasagna Recipe -
Laurel's Lasagna Recipe

Laurel's Lasagna

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"When we moved to Georgia in 1973, our real estate agent, Laurel, worked hard trying to get our family into a house that was owned by a builder. We received a great price on it because the builder was bitter from a recent divorce.(He realized that she would be awarded half of the profit!) My parents got the house for a song. Laurel made this recipe for our family when the deal was closed. I make it for baby showers, church functions, and funerals. Everyone loves this recipe! Makes 2 pans of lasagna and freezes very well."

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Ingredients Edit and Save

Original recipe makes 2 13x9 inch pans of lasagna Change Servings


  1. In a large stock pot, cook the ground beef, ground pork, and chopped onions until browned. Drain grease well.
  2. Using the same stock pot, stir in the chopped mushrooms, whole tomatoes, tomato paste, oregano flakes, garlic cloves, bay leaves, dried basil, parsley flakes, salt and pepper to taste, and sugar. Simmer over low heat for one hour.
  3. In a large pot, cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, and drain well.
  4. In a separate bowl, combine cottage or ricotta cheese, eggs, and grated Parmesan cheese.
  5. Mix grated Colby and mozzarella cheeses together in a medium bowl.
  6. In each 13x9 inch casserole dish layer 1/2 cup meat sauce, then noodles, Parmesan-egg mixture, and grated Colby-mozzarella cheese. Repeat until all ingredients are used up.
  7. Bake in a preheated 375 degree F (190 degree C) oven for one hour and 45 minutes. Let stand 15 minutes before serving.
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Reviews More Reviews

Oct 06, 2003

Wonderful 'from scratch' lasagna. The sauce is very flavorful. My Italian fioncee loved it and it was a huge hit for a party I made it for. It even freezes well.

Dec 19, 2002

This recipe takes a little more time to prepare, but it is well worth it!!!! My family LOVED it.....!!! I used the "no cook" lasagna for this, and I think the cottage cheese and the colby cheeses make a big difference!!!! I also substituted smoked turkey sausage for the ground pork and it was GREAT -- and cuts the fat a little!!!!! It definately freezes well and will be a "keeper" at our house!!!! Thank you Laurel and Holly!!!!


8 Ratings

Oct 06, 2003

This is an excellent recipe. It makes quite a bit, so you can freeze it for those days that you don't feel like cooking!!

Sep 23, 2007

Great taste but low rating because of the cost of the ingredients.

Feb 10, 2013

The sauce was just the right consistency-not too thick and not too watery, and the lasagna was as good as any I've ever made. It made bigger than a 9x13 pan-I pulled out my big casserole for this one, and it was well worth it. I still had enough left to make a smaller pan too-which I froze. If you go to a lot of trouble to make something this grand, you should really have 2 dishes of it because it's so good leftover.


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  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 13.5 g
  • 4%
  • Cholesterol
  • 115 mg
  • 38%
  • Fat
  • 25.8 g
  • 40%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 29.3 g
  • 59%
  • Sodium
  • 486 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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