- 1/2 pound bulk Italian sausage
- 1/2 pound ground beef
- 1-1/2 cups diced onion
- 1 cup diced carrot
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 2 cans (28 ounces each) whole 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 mozzarella cheese
- In a large saucepan over medium heat, cook sausage, beef, onion, carrot, garlic and pepper flakes until meat is no longer pink and vegetables are tender; drain. Add tomatoes, tomato paste, sugar, oregano, basil, 1/2 teaspoon pepper and salt; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. Combine ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. 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. Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes more. Let stand 15 minutes before serving. Yield: 12 servings.
Reviews forClassic Lasagna
"I just made this tonight and it was my first time ever making lasagna! All I have to say is that it was AMAZING!!!!"
"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!"
"Thought that this recipe was too meaty."
"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."
"Fantastic recipe. Would definitely make again"
"We loved this recipe! I've made it three times now for family gatherings and it's always much appreciated. I used all ground beef (no sausage) and substituted 2tsp. dried parsley flakes for the fresh parsley.Delicious!"