Hearty Lasagna Recipe
Hearty Lasagna Recipe photo by Taste of Home

Hearty Lasagna Recipe

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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
TOTAL TIME: Prep: 1-3/4 hours Bake: 45 min. + standing
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 1-3/4 hours Bake: 45 min. + standing
MAKES: 12 servings


  • 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

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.


  1. 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.
  2. Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
  3. 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.
  4. 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.
Originally published as Hearty Lasagna in Taste of Home February/March 1994, p35

Medium-Bodied Red Wine

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

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Reviewed Apr. 6, 2014

"Very easy and tasty!"

Reviewed Feb. 2, 2014

"This was a bit time consuming because of the homemade sauce, but so worth it and so delicious! I used a pound of Italian sausage with the beef for a fuller flavor. I also doubled sauce ingredients to make a second lasagna to freeze. I would also make the sauce again to serve over pasta. Yum!"

Reviewed May. 5, 2012

"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 Jan. 30, 2012

"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 Nov. 15, 2011

"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."

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