Classic Lasagna Recipe
Classic Lasagna Recipe photo by Taste of Home

Classic Lasagna Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 min. Bake: 55 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 45 min. Bake: 55 min. + standing
MAKES: 12 servings

Ingredients

  • 1/2 pound Johnsonville® Mild Ground 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

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.

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 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.
  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. Yield: 12 servings.
Originally published as Classic Lasagna in Taste of Home June/July 1997, p29

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.

This recipe pairs well with a medium red wine.

Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now

Reviews for Classic Lasagna

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 24, 2014

I made this lasagna for my husband's family. It was delicious. I used all ground pork (italian seasoned), instead of 1/2 beef mainly because I prefer the pork over the beef. I skipped the carrots mainly from oversight. I also only did two layers because my pan wasn't deep enough for 3. I will definitely make this again. The red pepper flakes give it just the right amount of kick. Great recipe!

MY REVIEW
Reviewed Jan. 9, 2014

Thought that this recipe was too meaty.

MY REVIEW
Reviewed Feb. 18, 2013

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.

MY REVIEW
Reviewed Dec. 1, 2012

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.

MY REVIEW
Reviewed Jan. 30, 2011

Fantastic recipe. Would definitely make again

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT