Momma’s Lasagna


On my way to 100 recipes in 100 days. Here is Recipe 49: Momma’s Lasagna!

My mom always made this amazing lasagna when we were having company or family over for dinner.  And let me tell you, it is an act of love.  I call it her 4 hour lasagna.  There is a lot of love and time baked into this delicious dish.  But don’t let the time scare you away, I promise that you have never tasted a better lasagna.  Just ask anyone who has eaten my momma’s lasagna.

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I’m not sure where she got the recipe, but it was in my family cookbook and says “from momma”  So there you have it…..

Momma’s Lasagna

1 ½ lb ground beef

1 cup chopped onion

1 teaspoon garlic powder

1 tablespoon dried basil

1 ½ teaspoon salt

28 oz diced tomatoes, undrained

12 oz tomato paste

½ teaspoon fennel seed

½ teaspoon oregano

6 lasagna noodles, cooked

2 eggs, beaten

2 tablespoon parsley flakes

2 teaspoon salt

1 teaspoon pepper

3 cups cottage cheese

½ cup parmesan cheese

4 cups mozzarella cheese

2 cups shredded Colby Jack cheese

1. Brown beef and onion in a large skillet.  Drain and add garlic powder, basil, 1 ½ teaspoon salt, diced tomatoes (juice and all), tomato paste, fennel seed, and oregano.  Cover and let simmer 2 hours.  Yes, 2 hours….you can do it….let all that good flavor cook in.

2. In a large mixing bowl, mix together eggs, parsley, 2 teaspoon salt, pepper, cottage cheese, and parmesan cheese.

3. Cook lasagna noodles according to package, set aside.

4. Coat a deep 9X13 pan with cooking spray.  Spread ⅓ cup sauce on the bottom.  Layer 3 noodles on top.  Top with ½ cottege cheese mixture, 2 cup mozzarella, and ½ the sauce.  Repeat layers in order and top with 2 cups Colby Jack cheese.

5. Bake at 375 for 1 hour.  Let sit for 15 minutes before serving.


*while your at it, make a double batch and freeze a pan before baking.  You will be so glad you did*


Liked my Momma’s Lasagna? Try the Chicken Spinach Lasagna

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    1. It does freeze well! I love to keep one in the freezer for those hectic weeks.

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