The Covered Dish - Italian Lasagna

January 01, 2026

It happened again; I went out to eat, ordered Lasagna, only to receive a runny ‘mess’ with absolutely no structure on my plate. The usual response is upon me now. I’m making a Lasagna for New Year’s Eve! I’ve just got to rectify this on both my palate and my culinary brain.

Seriously; what makes people think this loosey goosey presentation is an acceptable presentation? Bugs the beegeebers out of this old gal. There are a million and one reasons why a lasagna might be runny in presentation. I’m not going to get starting listing all of them in this article, because it might take 2-3 columns just to cover them. The most important to me is the sitting time, after it is removed from the
oven. Also; doing everything I possibly can to assure the integrity of the lasagna body has form and nice presentation.
I’ve read a few notes where folks comment in a casual presentation they don’t mind if it has no form and it’s poured into a bowl for serving.
Not only do I enjoy an Italian Sausage lasagna, but I truly enjoy a chicken and spinach version. Whichever direction you are headed always keep in your brain,
‘I need good flavor and presentation.’ If you think the greens might bring in too much liquid you could always saute them first. Probably my favorite thing about this dish is the ease in making it and freezing it for later. I spoke with 2-3 families this year who indicated they would be having lasagna for Christmas Eve or Christmas Day.
It makes good sense, a wonderful salad and warm bread, a phenomenal choice. This year for Christmas Day we enjoyed Pot Roast, roasted vegetables, cabbage salad and a specialty bread. It was easy, and delicious. When I roasted our vegetables I added in 3 turnips, they came out quite nicely.
They were not mushy, still had good form, and tasted very different to those that are cooked in water for mashed turnips.
Today in our fair city we have gone from 72 degrees at noon to an 11 degree wind chill at sunrise! There’s been a great deal of sickness throughout our community, the drastic weather changes are certainly a contributing factor. Thank goodness I have escaped getting sick!
This recipe takes a little time to set, so I’d best stop chatting on about runny lasagna and present one that will have a good outcome!

Italian Lasagna
Remember, making your own homemade sauce is always an option.
2 lbs ground beef, cooked
1 lb. pork sausage or Italian sausage*
1 medium onion, diced
3-4 minced garlic
25 ounces tomato sauce
2 small cans tomato paste
1 (23 oz.) jar Thick pasta/spaghetti sauce**
1 1⁄2 teaspoons black pepper
Filling
24 ounces small curd cottage cheese or ricotta cheese
2 large eggs
1 tablespoon dry basil
1 tablespoon dry parsley flakes
1 cup fresh grated Parmesan cheese
12-14 cooked lasagna noodles
8 ounces mixed Italian Blend Cheese
8 ounces fresh grated mozzarella cheese
8 ounces fresh Gouda cheese

*Use any mixture of meat, you will find the dish more flavorful when pork or Italian sausage is implemented.
**For testing purposes Ragu Homestyle Thick and Hearty sauce was used.

Cook the beef & sausage in large skillet with the onion and garlic.
When done drain away excessive oils. Follow by adding tomato
sauce, spaghetti sauce, paste, brown sugar, Italian seasonings and black pepper. Bring the sauces to a light boil over medium heat.
Reduce and simmer with a lid for 1- 1.5 hours.
Cook the lasagna noodles following box instructions. While cooking prepare the filling. Whisk eggs and stir in the ricotta or cottage cheese in a small bowl. Add basil, parsley flakes, and Parmesan cheese. The eggs and cheese will help to bind the filling. Now follow standard steps for assembling a lasagna. You will notice there is more meat in this recipe than most. This is due to the number of lasagnas I’ve eaten with sparse amounts of meat! I use a traditional lasagna pan, which is bigger than a typical 9 x 13 baking dish, & they are also deeper.
Preheat oven to 350 degrees. Spray the baking dish and layer in 2 cups of the meat sauce across the bottom, evenly. Place 5-6 noodles across the meat. Place half the filling over the noodles. Layer in another 2 cups of meat sauce, evenly distributed. Place 8 ounces of mozzarella or Gouda over the meat sauce. Now continue with the next layer until you reach the top and the mixed Italian cheeses.
Cover the pan with aluminum foil that has been sprayed with vegetable spray. Place in pre-heated oven and bake for 35 minutes. Remove the foil and cook for another 30-35 minutes. Remove from
oven when golden brown around the edges. Allow lasagna to set for 10-15 minutes before cutting and serving. Twelve servings is pretty standard, but if you have big eaters present, consider making more.
When I had to use a standard 9 x 13 baking dish I had 1.5 cups of meat sauce leftover.