Randy's Lasagna Recipe

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Randy's Lasagna
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  1. Saute bacon, onion, and garlic in hot oil for 5 minutes in a large frying pan.
  2. Add ground beef, salami, parsley, and basil and brown well.
  3. If you have enough room in your pan, add mushrooms, tomato paste, tomatoes, and water. I generally move the whole batch over to a stock pan at this point just because I don't have a frying pan big enough to hold all this.
  4. Simmer uncovered for 1 hour or until very thick.
  5. Season to taste with salt and pepper.
  6. If you're preparing this for an immediate meal, now is a good time to preheat the oven to 375°F Otherwise, it is very easy to make this in advance and refrigerate it until 30 minutes before you're ready to eat it.
  7. Butter/grease a 12x9 inch lasagna or casserole dish.
  8. Combine cottage cheese, parmesan cheese, and egg in separate bowl and mix well.
  9. You're now ready to layer it all in there. It's going to go as shown below:.
  10. On the bottom, put a good layer of the tomato/meat sauce - not too thin, but not more than a third of the total amount of the sauce you have. I generally do a little less than a third of the total sauce.
  11. Put on a layer of pasta - generally, I get 12 inch long lasagna noodles that are 3 inches wide, so 3 of the noodles placed side by side is a perfect layer.
  12. Add a layer of the cottage cheese mixture - there are only going to be two layers of this stuff total, so put half of what you have in this layer.
  13. Put 1/4 pound of mozzarella cheese evenly over the previous layer. You should have 1 lb of shredded mozzarella cheese to start with, so you can just eyeball this layer as a quarter of the total amount of cheese you have.
  14. Add another pasta layer.
  15. Add another tomato/meat layer - there will one more layer of this mixture after this, so put half of what you have left in this layer.
  16. Put another layer of pasta down.
  17. Put remaining cottage cheese mixture down evenly - this will be the final layer of this stuff, so use it up.
  18. Add another 1/4 pound of the mozzarella cheese.
  19. Put down yet another layer of pasta.
  20. Layer on the remaining tomato/meat sauce - this will be the last layer of this stuff, so use it up.
  21. Finally, cover the previous layer with an even blanket of all of the 1/2 pound of mozzarella cheese you have left.
  22. (In a nutshell, the layers go like this - bottom to top: 1/3 of your tomato sauce (or a little less), pasta, 1/2 of your cheese sauce, 1/4 of your mozz. cheese, pasta, 1/2 of remaining tomato sauce, pasta, remainder of cheese sauce, another 1/4 of your original amount of mozz. cheese, pasta, remainder of tomato sauce, remainder of mozz. cheese.).
  23. Bake for 30 minutes at 375°F.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1287.83 Kcal (5392 kJ)
Calories from fat 631.33 Kcal
% Daily Value*
Total Fat 70.15g 108%
Cholesterol 357.05mg 119%
Sodium 4207.01mg 175%
Potassium 2516.92mg 54%
Total Carbs 49.76g 17%
Sugars 24.91g 100%
Dietary Fiber 10.44g 42%
Protein 118.29g 237%
Vitamin C 36.7mg 61%
Iron 9.9mg 55%
Calcium 1672.1mg 167%
Amount Per 100 g
Calories 138.7 Kcal (581 kJ)
Calories from fat 68 Kcal
% Daily Value*
Total Fat 7.56g 108%
Cholesterol 38.45mg 119%
Sodium 453.1mg 175%
Potassium 271.08mg 54%
Total Carbs 5.36g 17%
Sugars 2.68g 100%
Dietary Fiber 1.12g 42%
Protein 12.74g 237%
Vitamin C 4mg 61%
Iron 1.1mg 55%
Calcium 180.1mg 167%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 30.8
  • 33

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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