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Everyone loves this lasagna. It's often served as a birthday treat for guests. I've lightened it up a lot from the original, but no one can tell the difference! —Heather O'Neill, Troy, Ohio
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
Nutritional Facts 1 piece equals 323 calories, 12 g fat (5 g saturated fat), 79 mg cholesterol, 701 mg sodium, 28 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Originally published as Lasagna Deliziosa in Healthy Cooking February/March 2009, p29
Lasagna Prep PointersTo keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
To keep lasagna from becoming soupy, be certain to drain the noodles well and pat them dry. Use a thick tomato sauce. Add a beaten egg to the ricotta or cottage cheese filling to help bind it together. Saute and drain well any vegetables such as mushrooms or zucchini that may add extra liquid. Be sure to let baked lasagna stand for 15 minutes before cutting. Another option is to try no-boil lasagna noodles, which absorb extra moisture while cooking. They can be found in the pasta section of most grocery stores.
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Reviewed on Jan. 18, 2013 by mandydahlseng
Very yummy! Good without the ground beef. I have made it with either turkey or chicken sausage. Well worth the prep time!
Reviewed on Dec. 23, 2012 by lisamaria728
Ok, the only reason I gave this four stars instead of five is for a few simple reasons. Like one reviewer said, this recipe needed more ricotta AND could have used some more sauce too because the noodles soak up so much. So my leftovers were quite dry! I also did not use fennel. I subbed ground turkey for ground beef. Other than that, I did everything as is. I never made lasagna from scratch; always used jarred sauce, but I don't need to anymore. I would definitely make this again and I would just add more ricotta and make extra sauce. It was really delicious!!
Reviewed on Oct. 08, 2012 by justmbeth
Great lasagna. Prep time wasn't as high as many other lasagna recipes, which made this very attractive.
Reviewed on Aug. 20, 2012 by harleyvonne
Absolutely delicious! The whole family loved it, even the younger children.
Reviewed on Jul. 03, 2012 by PKinNk
My mom got almost the identical recipe in the 60s out of a magazine and my family has been making it ever since. I make it for Christmas eve every year. I usually use all sausage, triple the sauce and double everything else and then split it among three slightly smaller pans. I freeze two of them for ski weekends.
Reviewed on Jun. 07, 2012 by gringalaura
I have made this recipe twice and really liked it both times. It is a little tedious to prepare. I had never used ricotta before. It was harder to work with than the cottage cheese I have always used in other recipes. I made it exactly like it was written. Leftovers freeze well to be reheated later. I just had a piece for lunch today that had been in my freezer a few weeks, and it still tasted great! It was a hit at home as well.
Reviewed on Jun. 06, 2012 by licorice lover
My family thought it was delicious as is. Only, I used oven ready lasagne noodles. Will definitely make more of this one.Lois
My family thought it was delicious as is. Only, I used oven ready lasagne noodles. Will definitely make more of this one.
Lois
Reviewed on Jun. 06, 2012 by TGee
Excellent family meal.
Reviewed on Jun. 06, 2012 by mostlymoose
This is a great recipe for family or company. I will be making this again. Wonder how xizziz could review this since she changed over 12 of the ingredients and then gave her recipe 5 stars..Really?
Reviewed on Jun. 05, 2012 by plytmkutr
xizziz made a TOTALLY different recipe. I do not like canned sauce and the ricotta definitely needs an egg. Please don't try to pass off what you made as this recipe. This recipe is delicious (without fennel)
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