[X]

Home > Recipes > Hearty Lasagna

Hearty Lasagna Recipe

Hearty Lasagna Recipe photo by Taste of Home

Read reviews (11)

Rate recipe

Here's a dish that's perfect to share with your sweetie! The heart on top is an easy touch which makes the lasagna extra special. Because you can make it ahead, you won't have to feel rushed when it's time to enjoy your meal. —Marcy Cella, L'Anse, Michigan

[X]

Rate Hearty Lasagna Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Hearty Lasagna Recipe

Prep: 1-3/4 hours Bake: 45 min. + standing

Yield: 12 Servings

105 45 150

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons olive oil
1 can (28 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
2 carrots, halved
2 celery ribs, halved
12 ounces lasagna noodles
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
In a greased 13-in. x 9-in. baking dish, layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta around heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350° for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 391 calories, 16 g fat (8 g saturated fat), 56 mg cholesterol, 790 mg sodium, 36 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Hearty Lasagna in Taste of Home February/March 1994, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Hearty Lasagna

Hearty Lasagna

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-11) of 11 reviews

Sort Reviews:

Reviewed on May. 05, 2012 by scrapo

Very Yummy! Used for the meat 1/2 lb ground turkey & 1/2 turkey sausage. Also added a pinch of garlic powder & Italian seasoning. The carrots & celery - I actually just had glanced at the recipe so I only had matchstick carrots on hand, which I threw into the sauce to simmer. I ended up just leaving them in and no one was the wiser LOL. served w/ garlic bubble loaf - a winner of a dinner :)

Reviewed on Jan. 30, 2012 by denniemag

So glad I found the recipe online. Can't find my magazine since I moved and have been making this for years. For my house I double and maybe tripple the cheese and always make extra sauce to have at the table.

Reviewed on Nov. 15, 2011 by idreamincorgi

Very good flavor. I used 1 lb. ground beef and 1/2 lb. country sausage. I thought it got a little dry and could have used some more sauce, but otherwise it was excellent.

Reviewed on Sep. 07, 2011 by rosomalley

Since both kids are now in college, I had to half everything in this recipe for me and my husband, with a few exceptions. I used the same amount of ricotta and a cup and a half of mozzarella (i love cheese!). I also used no cook lasagna noodles, so baked the dish, covered, for 50 minutes, then uncovered for fifteen more. I did wait the fifteen minutes before cutting it and serving it. It looked beautiful after it was baked, did not run when it was cut and tasted delicious! My husband gave it a thumbs up! I did not do the heart this time, but maybe next time i will!

Reviewed on Jul. 21, 2010 by badkitty

The heart gives this such a nice touch. I have been using this recipe for years, especially for Valentines Day. I add in red bell pepper with the garlic and onion, using more garlic , and I use a bigger pan and use a 16 ounce box lasagna , 32 ounce ricotta, 16 ounce mozzarella ball and more Parmesan. I add thawed chopped, drained spinach into the ricotta, along with 2 eggs. I add a little more tomato or jar pasta to the homeade sauce mixture also. This is the best lasagna recipe and it sets up beautifully. The pieces come out looking like a picture and they cut great too without sliding all over the place. Thank you so much for this recipe.

Reviewed on Mar. 03, 2009 by markjanelle

I have made this lasagna recipe since it first was printed in Taste of Home MANY years ago. It is a lot of work but makes a delicious lasagna everyone will love. It is well worth the work and the expense (you may spend over $15 in ingredients for this).

Reviewed on Aug. 14, 2008 by cookieman77

The heart is kind of stupid, since it leaves a whole piece of lasagna without cheese. I'd hate to get that piece.

Reviewed on Apr. 23, 2008 by PeterpatchNana

I had a favourite recipe that I have made for years, but this is even better. It is now our new family favourite.

Reviewed on Jan. 17, 2008 by Rebecca48

How about a scaled-down "recipe for 2" version, since it's suggested for Sweetheart Dinner? Of course, planned leftovers isn't a bad idea, either. Ha!

Reviewed on Jan. 15, 2008 by Anonymous

SOUNDS LIKE A WONDERFUL DISH THANK U

Reviewed on Jan. 15, 2008 by Anonymous

This would be so much better with Italian Sausage

View less >