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Classic Lasagna Recipe

Classic Lasagna Recipe photo by Taste of Home

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A definite crowd-pleaser, this classic lasagna is thick, rich and meaty with lots of cheese—just the way I like it. Even though my parents were Hungarian, I have a weakness for savory Italian foods like this. —Suzanne Barker, Bellingham, Washington

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Classic Lasagna Recipe

Prep: 45 min. Bake: 55 min. + standing

Yield: 12 Servings

55 55 110

Ingredients

1/2 pound bulk Italian sausage
1/2 pound ground beef
1-1/2 cups chopped onion
1 cup chopped carrot
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
2 cans (28 ounces each) diced tomatoes, undrained
2 tablespoons tomato paste
1 teaspoon each sugar, dried oregano and basil
1 teaspoon salt
1 teaspoon pepper, divided
2 cartons (15 ounces each) ricotta cheese
3/4 cup grated Parmesan cheese, divided
1 egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally.
In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
In a greased 13-in. x 9-in. baking dish, layer a fourth of the noodles, a third of the ricotta mixture, a fourth of the meat sauce and 1/2 cup mozzarella cheese. Repeat layers twice. Top with the remaining noodles, sauce and Parmesan cheese.
Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 337 calories, 15 g fat (8 g saturated fat), 71 mg cholesterol, 636 mg sodium, 31 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Classic Lasagna in Taste of Home June/July 1997, p29

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Classic Lasagna

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Reviewed on Feb. 18, 2013 by clarionmeg

Hubby made this for valentine's day one year. It was delicious and I am requesting it again! There were plenty of leftovers to freeze also.

Reviewed on Dec. 01, 2012 by foxy11

I have been making this recipe since it was first published in 1997. It is a fabulous recipe and I always have people asking for the recipe. It really is a classic! The only changes I do is use the noodles that you do not need to cook ahead of time. It saves time this way.

Reviewed on Jan. 30, 2011 by mcbryde

Fantastic recipe. Would definitely make again

Reviewed on Mar. 01, 2009 by ronayne

We loved this recipe! I've made it three times now for family gatherings and it's always much appreciated. I used all ground beef (no sausage) and substituted 2tsp. dried parsley flakes for the fresh parsley.Delicious!