Classic Lasagna

Total Time

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

Makes

12 servings

Updated: Dec. 28, 2022
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

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 large egg
  • 1/3 cup minced fresh parsley
  • 1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
  • 2 cups shredded part-skim mozzarella cheese

Directions

  1. 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.
  2. 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.
  3. In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper.
  4. In a greased 13x9-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.
  5. 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.

Nutrition Facts

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