Total TimePrep: 1-3/4 hours Bake: 45 min. + standing
- 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 shredded part-skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 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.
- Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
- In a greased 13x9-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.
- 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.
Nutrition Facts1 piece: 391 calories, 16g fat (8g saturated fat), 56mg cholesterol, 790mg sodium, 36g carbohydrate (12g sugars, 3g fiber), 25g protein.
Jun 26, 2019
Aug 12, 2016
Perfect! I sometimes tweek it with fresh mushrooms and Italian sausage but this is an all time family and friend request.
Apr 6, 2014
Very easy and tasty!
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!
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 :)
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.
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.
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!
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).
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.