Laurel's Lasagna

Laurel's Lasagna

Made  times

"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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servings 405 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 486 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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.

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 che...

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!!

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

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 th...

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