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Hearty Lasagna Recipe
Hearty Lasagna Recipe photo by Taste of Home
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Hearty Lasagna Recipe

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4.5 12 11
Publisher Photo
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
TOTAL TIME: Prep: 1-3/4 hours Bake: 45 min. + standing
MAKES: 12 servings

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

Nutritional Facts

1 piece: 391 calories, 16g fat (8g saturated fat), 56mg cholesterol, 790mg sodium, 36g carbohydrate (12g sugars, 3g fiber), 25g protein

Directions

  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.


Reviews for Hearty Lasagna

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Eden G.
Reviewed Apr. 6, 2014

"Very easy and tasty!"

MY REVIEW
laroelfs
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!"

MY REVIEW
scrapo
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 :)"

MY REVIEW
denniemag
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."

MY REVIEW
idreamincorgi
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."

MY REVIEW
rosomalley
Reviewed Sep. 7, 2011

"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!"

MY REVIEW
markjanelle
Reviewed Mar. 3, 2009

"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)."

MY REVIEW
cookieman77
Reviewed Aug. 14, 2008

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

MY REVIEW
PeterpatchNana
Reviewed Apr. 23, 2008

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

MY REVIEW
Rebecca48
Reviewed Jan. 17, 2008

"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!"

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