Brenda Gantt Lasagna Recipe

Brenda Gantt Lasagna Recipe is one of those old-style Southern comfort dishes from Brenda Gantt that feels real, filling, and honest. I first discover this lasagna recipe from her cookbook, which my sister gift me, and I remember flipping through the pages and stopping right there.

I made this recipe at home more than once, and every time it came out rich, warm, and full of deep flavor.

This lasagna is famous because it stays true to how many Southern kitchens cook—simple steps, bold taste, and no fancy tricks.

This kind of homemade lasagna doesn’t try to be fancy. It uses basic pantry items, slow-cooked meat sauce, and hearty layers that hold together.

That’s why the Brenda Gantt lasagna recipe became so popular with home cooks across the South. It feels like food made with care, not rush.

The mix of ground beef, tomatoes, cottage cheese, and sharp cheddar makes each bite rich but not heavy.

You should try serving it with a simple green salad and soft garlic bread. You can also enjoy it with steamed veggies or just a cold glass of sweet tea.

Why You’ll Love This Brenda Gantt’s Lasagna?

I love this lasagna because it feels steady and reliable. It does not rush. The sauce cooks slow. The layers stay thick. Every bite tastes full.

This recipe stands out because it uses cottage cheese and sharp cheddar, which gives it a bold and creamy feel without being heavy. The meat sauce stays chunky, not thin. That matters.

Here’s what really works for me:

• The sauce cooks long enough to taste deep.
• The noodles stay soft but not mushy.
• The cheese melts even and smooth.
• It reheats well and still tastes good next day.

Brenda Gantt Lasagna Perfect For

Sunday Suppers: This lasagna feels right at home on the table when everyone slows down and eats together.

Make-Ahead Meals: You can build it earlier in the day and bake it when you’re ready, which saves time later.

Beginner Cooks: The steps are clear and steady, so you don’t feel lost halfway through.

Leftover Lovers: The flavor holds strong the next day and reheats without turning dry.

Cold Weather Cravings: When you want something warm, filling, and baked just right, this hits the spot.

Sharing with Friends: Easy to portion, easy to carry, and always well received.

Brenda Gantt Lasagna Ingredients

To Make Meat Sauce

• 2 pounds ground chuck – I use ground chuck because it has enough fat to stay juicy while cooking long. It gives the sauce a rich, meaty taste without turning dry or crumbly after baking.
• 1 large onion, chopped – A big onion adds soft sweetness and helps balance the meat. As it cooks, it melts into the sauce and builds flavor without standing out or overpowering anything else.
• 2–3 garlic cloves, minced – Fresh garlic gives the sauce a deeper, warmer taste than powder alone. I like using two or three cloves so the flavor is present but not sharp or bitter.
• 2 (28-ounce) cans whole tomatoes – Whole tomatoes break down slowly and keep the sauce thick and chunky. I prefer them because they don’t turn watery and give the lasagna that slow-cooked, homemade feel.
• 1 tablespoon garlic powder – Garlic powder spreads flavor evenly through the sauce. It supports the fresh garlic and makes sure every bite has that familiar, comforting garlic taste without being too strong.
• 1 tablespoon black pepper – Black pepper adds gentle warmth and depth. It doesn’t make the sauce spicy, but it wakes up the meat and tomatoes so the flavor doesn’t fall flat.
• 1 scant tablespoon salt – Salt ties everything together. I keep it just under a full tablespoon so the cheese and tomatoes don’t get overpowered, and you can always adjust later.
• 1 tablespoon dried Italian seasoning – This blend brings a classic lasagna flavor without extra work. It adds balance from herbs like basil and thyme, making the sauce taste full and well-rounded.
• 1 tablespoon dried oregano – Oregano gives that true Italian-style aroma. I like adding it separately because it stands up well during long simmering and keeps the sauce tasting warm and familiar.

To Make Lasagna

• 9 lasagna noodles, boiled and drained – Boiled noodles cook evenly and hold the layers together better. I like them tender but not soft, since they bake again and keep the lasagna from turning mushy.
• 24 ounces cottage cheese – Cottage cheese makes the lasagna creamy without feeling heavy. It melts into the layers and keeps everything moist, which helps the slices hold together when serving.
• 3 cups sharp cheddar cheese, grated – Sharp cheddar adds bold flavor that doesn’t get lost after baking. I like grating it fresh so it melts better and gives each layer a strong, cheesy bite.
• 2 packages sliced mozzarella cheese – Sliced mozzarella melts smooth and stretchy, creating that classic lasagna pull. It spreads evenly across layers and helps hold everything together once baked.
• Parmesan cheese, for topping – Parmesan adds a salty finish and a light crust on top. I sprinkle it last so it bakes into the cheese and adds extra flavor without overpowering the dish.
• 1 tablespoon butter, for greasing pan – Butter keeps the lasagna from sticking and adds a little flavor to the edges. I prefer butter over oil because it helps the bottom bake evenly.

Baking

• Oven temperature: 350°F
• Bake time: 30–45 minutes

How To Make Brenda Gantt Lasagna

Step 1 | Brown the Meat

Place the ground chuck in a large pot over medium heat and break it up gently while it cooks. Add the chopped onion and cook together until the meat is browned but still soft. Do not overcook the meat, as tender meat keeps the lasagna moist. Add the minced garlic and stir it into the meat mixture.

Step 2 | Drain the Meat

Remove the cooked meat mixture from the pot and drain it well in a colander. Do not pour the grease down the sink. Once drained, return the meat to the pot.

Step 3 | Add Tomatoes and Seasoning

Add the whole tomatoes to the pot with the meat. Break the tomatoes up slightly using a spoon, leaving some chunky pieces. Stir in the garlic powder, black pepper, salt, Italian seasoning, and oregano until everything is well mixed.

Step 4 | Simmer the Sauce

Turn the heat to low-medium and allow the sauce to simmer uncovered for about 1 hour. Stir occasionally and gently break up the tomatoes as the sauce thickens. The sauce should be rich, thick, and not watery. Taste and adjust salt if needed.

Step 5 | Cook the Noodles

While the sauce simmers, boil the lasagna noodles in plain water until tender. Drain them well in a colander and rinse with cold water to stop the cooking. If the noodles stick, add a small amount of oil to separate them.

Step 6 | Prepare the Pan

Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter, making sure the bottom and sides are well coated.

Step 7 | First Layer

Spread about 1½ cups of meat sauce evenly over the bottom of the pan. Lay 3 lasagna noodles flat over the sauce, trimming or fitting them as needed to cover the surface. Spoon a small amount of sauce over the noodles. Layer mozzarella slices evenly on top.

Add about one-third of the cottage cheese and spread it gently. Sprinkle one-third of the grated cheddar cheese evenly over the layer.

Step 8 | Second Layer

Spoon another layer of meat sauce over the cheese and spread it to the edges. Add 3 more noodles. Spoon a small amount of sauce over the noodles. Add mozzarella slices, another one-third of the cottage cheese, and another one-third of the cheddar cheese, spreading everything evenly.

Step 9 | Final Layer

Add the remaining meat sauce over the second cheese layer and spread it evenly. Place the final 3 noodles on top. Spread the remaining cottage cheese over the noodles. Add the remaining mozzarella slices, then sprinkle the remaining cheddar cheese evenly over the top. Finish by sprinkling Parmesan cheese over the entire surface.

Step 10 | Bake the Lasagna

Place the lasagna uncovered into the oven. Bake at 350°F for 30 to 45 minutes, until the lasagna is hot, bubbly, and the cheese is fully melted. Watch closely near the end, as ovens vary.

Step 11 | Rest and Serve

Remove the lasagna from the oven and allow it to rest for 10–15 minutes before cutting. This helps the layers set and makes clean slices. Serve warm, with extra Parmesan cheese at the table if desired.

My Secret Tips

• Let the sauce cook slow: A slow simmer thickens the tomatoes and deepens the flavor, so the lasagna tastes rich instead of flat or watery.
• Don’t overcook the noodles: Boil them just tender, since they finish cooking in the oven and stay firm instead of turning soft or mushy.
• Spread cheese gently: Lightly spread each cheese layer without pressing down, so the lasagna stays airy and the layers don’t slide or compact.
• Rest time matters: Let the lasagna sit after baking, which helps the layers set and gives you cleaner slices when serving.
• Use sharp cheddar: Sharp cheddar keeps its flavor after baking, while mild cheese fades and gets lost once everything melts together.

Mistakes To Avoid While Making Brenda Gantt Lasagna

Using lean meat: Very lean beef cooks dry and crumbly, which pulls moisture from the sauce and leaves the lasagna tasting tight instead of rich.

Skipping sauce simmer time: Rushing the sauce keeps it thin and sharp, and it never develops that deep, slow-cooked flavor this lasagna needs.

Overloading cheese: Too much cheese releases oil while baking, making the top greasy and causing the layers to slide apart when cutting.

Cutting too soon: Slicing right after baking breaks the layers and spills the filling, so the lasagna loses its shape and texture.

Using watery tomatoes: Tomatoes with too much liquid thin the sauce, which leads to a soupy bottom and weak structure after baking.

Forgetting to grease the pan: An ungreased pan causes sticking, torn slices, and burned edges that are hard to clean and serve.

What to Serve with This Brenda Gantt Lasagna

I like to keep sides simple. This lasagna already fills the plate. A crisp green salad works well. Light dressing is best.

Garlic bread is a good match if you like crunch with soft layers. Steamed green beans or broccoli add balance without stealing flavor.

Sometimes I serve it with sliced tomatoes and a pinch of salt. It cuts the richness. If you want a drink, sweet tea or plain water works fine.

How to Store Leftover

In the Fridge: Let the lasagna cool fully. Cover the dish tight or move slices into sealed containers. Store in the fridge for up to four days. Reheat in oven or microwave until hot through.

In the Freezer: Cut into portions. Wrap each piece tight with foil, then place in freezer bags. Freeze up to three months. Thaw in fridge before reheating for best texture.

Brenda Gantt Lasagna Recipe FAQs

Can I make this lasagna ahead of time?

Yes, you can assemble the full lasagna one day ahead. Cover it tight and store it in the fridge. When ready to bake, let it sit out for 20 minutes, then bake as usual. This helps layers stay even.

Why does this recipe use cottage cheese instead of ricotta?

Cottage cheese gives a lighter texture and blends smooth when baked. It also adds moisture without making the lasagna heavy. This choice keeps the dish balanced and easy to slice.

How do I keep lasagna from turning watery?

A thick, well-simmered sauce is key. Drain the noodles completely and avoid extra tomato liquid. Letting the lasagna rest after baking also helps soak up moisture and firm the layers.

Can I use no-boil noodles?

No-boil noodles absorb more liquid and can change the texture of this recipe. Boiled noodles work better here because you control their softness before baking, which keeps the layers more stable.

How do I know when it’s done baking?

The cheese should be fully melted and bubbling around the edges. Slide a knife into the center and feel for heat. If it’s hot all the way through, it’s ready.

Why rest the lasagna before slicing?

Resting allows the cheese and sauce to settle. Cutting too soon causes the layers to slip apart. Even ten minutes makes a noticeable difference in how clean the slices hold.

This Brenda Gantt Lasagna Recipe is one of those meals that feels steady and real every time you make it. The layers hold, the sauce tastes deep, and the cheese melts just right.

I’ve made it more than once, and it never lets me down. If you enjoy baked meals that feed many and still taste great later, this one fits your table.

Try it once, follow the steps, and make it your own.