Classic Lasagna Recipe

4.5 7 12
Classic Lasagna Recipe
Classic Lasagna Recipe photo by Taste of Home
Publisher Photo

Classic Lasagna Recipe

Read Reviews
4.5 7 12
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
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Bake: 55 min. + standing

Ingredients

  • 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

Directions

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

Nutritional Facts

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

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  • 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
  1. 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.
Originally published as Classic Lasagna in Taste of Home June/July 1997, p29

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Reviews forClassic Lasagna

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poppadude User ID: 8368591 227208
Reviewed May. 31, 2015

"Awesome !!!!!"

MY REVIEW
hdeitz User ID: 8121207 15284
Reviewed Nov. 24, 2014

"I just made this tonight and it was my first time ever making lasagna! All I have to say is that it was AMAZING!!!!"

MY REVIEW
jenny4b User ID: 5323220 15282
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
MariahL User ID: 6035998 48680
Reviewed Jan. 9, 2014

"Thought that this recipe was too meaty."

MY REVIEW
foxy11 User ID: 1044678 46204
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
mcbryde User ID: 3425478 202202
Reviewed Jan. 30, 2011

"Fantastic recipe. Would definitely make again"

MY REVIEW
ronayne User ID: 2783099 19568
Reviewed Mar. 1, 2009 Edited Nov. 15, 2009

"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!"

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