This Pioneer Woman lasagna brings comfort in layers—rich meat sauce, cheesy goodness, and pasta that holds it all together! Yum!
I like using both ground beef and sausage—together, they bring a more layered, meaty base that holds up under all the cheese.
Instead of ricotta, I stick with cottage cheese like Ree does—it gives a lighter texture that doesn’t overpower the other layers.
Don’t rush the layering process—building it right helps the slices hold together instead of slipping into a messy pile.
A light sprinkle of parmesan on top during the last 10 minutes adds a nice crust that browns just enough without drying out!
How to Make Pioneer Woman’s Lasagna
Ingredients
- 1 pound Ground Beef
- 1 pound Italian Sausage
- 4 cloves Garlic (minced)
- 2 cans Tomato Sauce (15 oz. each)
- 2 cans Tomato Paste (6 oz. each)
- 2 tablespoons Parsley (chopped)
- 1 tablespoon Basil (dried)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 package Lasagna Noodles (16 oz.)
- 3 cups Cottage Cheese
- 2 eggs
- 1/2 cup Parmesan Cheese (grated)
- 1 tablespoon Parsley (chopped)
- 1 pound Mozzarella Cheese (sliced or shredded)
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F and bring a large pot of salted water to boil for the noodles.
Step 2:
Brown the ground beef, Italian sausage, and garlic in a large skillet over medium heat, then drain off most of the fat.
Step 3:
Add tomato sauce, tomato paste, 2 tablespoons parsley, basil, salt, and black pepper to the meat and simmer uncovered for 45 minutes, stirring occasionally.
Step 4:
Boil the lasagna noodles until al dente, then drain and lay flat on a large surface.
Step 5:
Combine cottage cheese, eggs, Parmesan cheese, and 1 tablespoon parsley in a medium bowl and stir well.
Step 6:
To assemble, spread a thin layer of meat sauce in the bottom of a 9×13-inch pan, then layer noodles, half the cheese mixture, mozzarella slices, and sauce.
Step 7:
Repeat the layers and finish with meat sauce and a final layer of mozzarella cheese on top.
Step 8:
Bake uncovered for 40 minutes, then allow to sit at least 15 minutes before slicing.
Tips and Tricks for Making This Recipe
Use Fresh Herbs When Possible
Fresh basil or parsley always gives the lasagna a brighter flavor, so I use them if I have them.
Drain the Noodles Well
Moisture is the enemy of a tidy lasagna, so lay the noodles out flat to help them cool and dry.
Let It Rest Before Slicing
Letting your lasagna sit for 15 minutes after baking helps the layers stay together when you slice.
Mix Mozzarella Types
I sometimes use half shredded and half sliced mozzarella to cover more area and add great texture.
Freeze Leftovers in Individual Portions
I love freezing single pieces so you can grab a homemade meal anytime you need one quickly.
What to Serve with Pioneer Woman Lasagna Recipe
Garlic Bread
You can never go wrong with garlic bread next to your lasagna.
The crispy edges, soft center, and buttery garlic flavor are always a hit.
I like to brush my bread with a little extra olive oil for even more flavor.
Simple Green Salad
A bowl of crisp greens is the perfect way to balance out the lasagna.
Toss your salad with tomatoes, cucumbers, and maybe some pepperoncini.
A light vinaigrette is my go-to because it keeps things bright and fresh.
Roasted Brussels Sprouts
Roasted Brussels sprouts bring a nutty and slightly sweet taste that pairs well with cheesy lasagna.
I drizzle them with olive oil, salt, and roast until golden brown—so easy!
Try adding a sprinkle of lemon zest if you want a fresh pop!
Tomato and Mozzarella Skewers
Skewers with cherry tomatoes, mozzarella balls, and basil are fun and fresh.
You can drizzle a quick balsamic glaze for an added punch.
Sometimes I use heirloom tomatoes for extra color and interest.
Citrus and Fennel Salad
For a more unexpected side, you might enjoy a citrus and fennel salad.
Slice fresh oranges and fennel thin, then toss with olive oil and black pepper.
The sweet and crunchy combo is especially nice with rich cheesy bites.
Variations and Substitutions
Using Different Proteins
You can swap out the ground beef or sausage for ground turkey or chicken if you want a lighter lasagna.
For a vegetarian version, skip the meat entirely and add layers of roasted vegetables like zucchini, mushrooms, and spinach.
Sometimes I use just ground beef alone when sausage isn’t available, and it still works great!
Cheese Choices
If you’re not into cottage cheese, ricotta makes a fantastic substitute and gives a smoother texture.
You can add extra cheese like provolone or parmesan between the layers for a richer flavor.
Those avoiding dairy can use plant-based mozzarella and ricotta-style cheeses instead.
Pasta Options
You don’t have to boil the noodles separately if you use oven-ready lasagna noodles—they save a ton of time.
Gluten-free noodles work just as well for anyone with gluten sensitivities.
Sometimes I use whole wheat lasagna noodles to add a bit more fiber.
How to Store Leftover Pioneer Woman Lasagna Recipe
Wrap It Up Right
You want to keep the lasagna as fresh as possible after serving dinner.
Cover the dish tightly with plastic wrap or aluminum foil before placing it in the fridge.
I recommend transferring slices to an airtight container if you don’t want to store the entire pan.
Chill in the Fridge
Your lasagna will keep best in the refrigerator for up to two days.
If it sits too long, the texture changes and it may taste less flavorful.
I always label the date on the container so I can keep track of freshness!
Freeze for Later
If you want to save leftover Pioneer Woman lasagna for another night, freezing is an option.
Allow the lasagna to cool completely before wrapping or putting it into a freezer-safe container.
Frozen lasagna can keep for up to three months without much difference in taste or texture.
Common Mistakes to Avoid
Not Saucing the Bottom of the Pan
If you skip adding sauce to the very bottom of the pan, the noodles can easily stick.
I always remind people to start with a layer of sauce before anything else goes in.
It keeps cleanup easier and guarantees that first slice comes out without any hassle!
Overcooking the Noodles
Overcooked noodles will turn mushy once the lasagna bakes with all that sauce and cheese.
You want your noodles just shy of al dente, so they hold up better during baking.
If you’re using no-boil noodles, make sure there’s enough sauce to keep them tender.
Using Too Little Cheese Mixture
It’s tempting to cut back on the cheese, but lasagna needs a hearty layer for the best texture.
Go ahead and spread the cheese mixture evenly so every bite gets that creamy goodness.
When I’ve skimped on the cheese, the lasagna always feels a little flat.
Pioneer Woman Lasagna Recipe
Ingredients
- 1 pound Ground Beef
- 1 pound Italian Sausage
- 4 cloves Garlic minced
- 2 cans Tomato Sauce 15 oz. each
- 2 cans Tomato Paste 6 oz. each
- 2 tablespoons Parsley chopped
- 1 tablespoon Basil dried
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 package Lasagna Noodles 16 oz.
- 3 cups Cottage Cheese
- 2 eggs
- 1/2 cup Parmesan Cheese grated
- 1 tablespoon Parsley chopped
- 1 pound Mozzarella Cheese sliced or shredded
Instructions
- Preheat your oven to 350°F and bring a large pot of salted water to boil for the noodles.
- Brown the ground beef, Italian sausage, and garlic in a large skillet over medium heat, then drain off most of the fat.
- Add tomato sauce, tomato paste, 2 tablespoons parsley, basil, salt, and black pepper to the meat and simmer uncovered for 45 minutes, stirring occasionally.
- Boil the lasagna noodles until al dente, then drain and lay flat on a large surface.
- Combine cottage cheese, eggs, Parmesan cheese, and 1 tablespoon parsley in a medium bowl and stir well.
- To assemble, spread a thin layer of meat sauce in the bottom of a 9x13-inch pan, then layer noodles, half the cheese mixture, mozzarella slices, and sauce.
- Repeat the layers and finish with meat sauce and a final layer of mozzarella cheese on top.
- Bake uncovered for 40 minutes, then allow to sit at least 15 minutes before slicing.