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Madi’s Pioneer Woman Lasagna

Madi’s Pioneer Woman Lasagna is flavored with all those amazing Italian spices and every bite is packed with gooey-cheesey deliciousness!

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I went to visit my newly married daughter, Madi, and her husband a couple of weeks ago and she made her version of ‘The Pioneer Woman’s Lasagna’.  It’s made her quite famous among family and friends but this is the first time she has made it when I happened to be around.

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AND it was amazing!  I wanted to share it with all of you and since the social media photo I posted of her making it left you asking for the recipe.  (But, I only had my iPhone with me so the photo’s are not quite up to their usual snuff)


Yield: 12

Madi's Pioneer Woman Lasagna

Madi's Pioneer Woman Lasagna on is flavored with all those amazing Italian spices and every bite is packed with gooey-cheesey deliciousness!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour


  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans, 14.5 Ounce Whole Tomatoes
  • 2 cans, 6 Ounce Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated, not Shredded Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Provolone Cheese
  • 1 package, 10 Ounce Whole Grain Lasagna Noodles
  • add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water


  1. Bring a large pot of water to a boil.
  2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
  4. To assemble:
  5. Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of provolone cheese. Spoon a little less than half the meat/sauce mixture over the top.
  6. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  7. Either freeze, refrigerate for up to two days, freeze for 1 month and then bake or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

**This recipe was adapted from The Pioneer Woman’s Best Lasagna. Ever. recipe

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We had such a fun time making this dinner together … it’s beautiful when the tables turn and your daughter is settled in her own home and hosting her momma to dinner!  Times sure do change 🙂

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You’ll adore this version of Madi’s Pioneer Woman Lasagna, it’s perfect for feeding a crowd or make a up batch to enjoy through the week!

Happy Wednesday!

Much Love and Peace~



Chef Ruthie

Owners at Cooking With Ruthie
Chef Ruthie is a professionally trained chef who specializes in bringing cuisines, cultures and culinary adventures to your kitchen. Chef Ruthie inspires readers to create in the kitchen, explore the world and find joy in all the many aspects of living!

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