Best 10 Classic Italian Lasagna Recipes

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Indulge in the culinary masterpiece of classic Italian lasagna, a delectable dish that has captured the hearts and taste buds of food lovers worldwide. Embark on a culinary journey to discover the secrets behind the most authentic lasagna recipes, passed down through generations, promising an unforgettable dining experience. In this comprehensive guide, we'll unveil the art of layering tender pasta sheets, luscious homemade sauce, savory meat fillings, and creamy béchamel sauce, all harmoniously combined to create a symphony of flavors. Prepare to tantalize your senses and impress your loved ones with this timeless Italian classic, elevated to perfection.

Let's cook with our recipes!

HOMEMADE LASAGNA



Homemade Lasagna image

This Italian Homemade Lasagna is made with béchamel white sauce (no ricotta) and a flavorful homemade red sauce. It is truly the BEST lasagna and can impress any guest!

Provided by Lauren Allen

Categories     Main Course

Time 1h50m

Number Of Ingredients 20

9 regular lasagna noodles ((or no-boil noodles))
1 pound shredded mozzarella cheese
8 ounces freshly grated parmesan cheese
1/2 pound lean ground beef
1/2 pound ground Italian sausage
1 Tablespoon olive oil
4 cloves garlic (, minced)
1/2 large onion (, chopped)
1 1/2 cups fresh spinach leaves
1/2 bell pepper ((red or green), chopped)
16 ounces tomato sauce
6 ounces tomato paste
14.5 ounce can diced tomatoes (, or 5-6 whole peeled tomatoes, chopped)
2 teaspoons Italian seasonings
salt and freshly ground black pepper (, to taste)
1 container fresh basil leaves (, finely chopped (about 10-15 leaves))
4 Tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups milk
salt and freshly ground black pepper (, to taste)

Steps:

  • Brown meat: In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When cooked through, remove the grease.
  • (Optional) Add meat to a food processor and pulse just 3-4 times until it's broken up into very small pieces. Remove to a bowl.
  • Sauté Veggies: In the same skillet over medium-high heat, add olive oil. When oil is hot, add the garlic, stirring constantly for 30 seconds. Add the onion, spinach and bell pepper. Continue cooking on medium-high heat until the vegetables are softened -about 2-3 minutes.
  • Remove from heat and transfer them to the same food processor. Pulse several times until they're nearly pureed. Return mixture to the skillet.
  • Add Tomato sauce and tomato paste and stir to combine. Add the diced tomatoes, Italian seasoning, and salt and pepper to taste. Stir. Cover and allow the sauce to simmer for about 20-30 minutes on low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved crumbled ground beef and sausage, and fresh basil.
  • Cook Pasta: While the red sauce simmers boil the lasagna noodles for half the time suggested on the box. Drain into a large colander and sprinkle them with a tiny bit of olive oil to keep them from sticking together. (You can skip this step if you are using no-boil noodles).
  • Add the butter to a medium size saucepan or large skillet. Over medium heat. Once melted, add the flour, stirring constantly to combine 2 minutes. Gradually add in the milk, whisking until smooth. Season with salt and pepper.
  • Cook over medium heat, whisking often so it doesn't burn on the bottom, until it thickens-- about 5-7 minutes.
  • Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray. Keep in mind that there will be 3 layers of lasagna, so mentally split the sauces into thirds as you layer them to make sure you have enough at the end.
  • Layer: Start by layering the bottom of your greased pan with 3 lasagna noodles. Spread the red sauce over the noodles, followed by the white sauce, Parmesan and mozzarella cheeses, spreading all to the edges. Top with another layer of noodles, then red sauce, white sauce, parmesan and mozzarella cheeses.
  • Repeat: Add the final layer of noodles, then red sauce, white sauce and cheeses.
  • Bake for 30 minutes. Allow the lasagna to sit for 15-20 minutes before serving.
  • Serve with garlic bread or homemade breadsticks and a green salad.

Nutrition Facts : Calories 319 kcal, Carbohydrate 13 g, Protein 20 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 856 mg, Fiber 2 g, Sugar 6 g, TransFat 0.2 g, UnsaturatedFat 8 g, ServingSize 1 serving

CLASSIC LASAGNA



Classic Lasagna image

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

Provided by Barb R

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 10

Number Of Ingredients 15

9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
⅓ cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
  • Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
  • Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
  • Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
  • Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.

Nutrition Facts : Calories 646.7 calories, Carbohydrate 31.2 g, Cholesterol 173.5 mg, Fat 41.4 g, Fiber 4.3 g, Protein 38.8 g, SaturatedFat 18 g, Sodium 2027.4 mg, Sugar 9.1 g

CLASSIC LASAGNA



Classic Lasagna image

While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, casseroles, pastas, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons olive oil
1 pound Italian sausage, sweet or hot (optional), casings removed
1 large yellow onion, finely chopped
2 garlic cloves, finely chopped
Kosher salt, freshly ground pepper
2 tablespoons tomato paste
1 (28-ounce) can whole, peeled tomatoes
1 (28-ounce) can crushed tomatoes
Kosher salt
1 1/2 pounds fresh mozzarella, grated or shredded into small pieces
16 ounces (2 cups) whole milk ricotta
1 cup coarsely grated Parmesan, plus more for sprinkling on top (optional)
1/4 cup heavy cream
Freshly ground pepper
1 pound dried lasagna noodles (not the no-boil variety)
Olive oil

Steps:

  • Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
  • Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
  • Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
  • Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
  • Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
  • Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
  • Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
  • Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
  • Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
  • Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.

Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams

CLASSIC LASAGNA



Classic Lasagna image

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

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 12 servings.

Number Of Ingredients 17

1/2 pound bulk Italian sausage
1/2 pound ground beef
1-1/2 cups chopped onion
1 cup chopped carrot
1/4 teaspoon crushed red pepper flakes
3 garlic cloves, minced
2 cans (28 ounces each) diced 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 large egg
1/3 cup minced fresh parsley
1 package (12 ounces) lasagna noodles, cooked, rinsed and drained
2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large saucepan, cook the sausage, beef, onion, carrot and pepper flakes over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, tomato paste, sugar, oregano, basil, salt and 1/2 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thick, stirring occasionally. , In a small bowl, combine the ricotta, 1/2 cup Parmesan cheese, egg, parsley and remaining pepper. , In a greased 13x9-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 cheese. , Cover and bake at 400° for 45 minutes. Sprinkle with remaining mozzarella; bake, uncovered, 10 minutes longer or until a thermometer reads 160°. Let stand 15 minutes before serving.

Nutrition Facts : Calories 337 calories, Fat 15g fat (8g saturated fat), Cholesterol 71mg cholesterol, Sodium 636mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 2g fiber), Protein 21g protein.

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Categories     Salad     Sauce     Side     Bake     Vegetarian     Boil

Yield 6 main-course servings

Number Of Ingredients 14

Salt
2 tablespoons vegetable oil
15 dry lasagna noodles (about 12 ounces)
3 tablespoons extra-virgin olive oil
1 pound ground beef chuck
1 teaspoon freshly ground black pepper, plus more to taste
2 1/2 cups Béchamel Sauce (page 79)
1 1/2 cups Marinara Sauce (page 59)
1 1/2 pounds whole-milk ricotta cheese
3 large eggs
2 tablespoons unsalted butter
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the vegetable oil (the oil will help prevent the lasagna noodles from sticking together). Cook the lasagna until almost al dente, about 6 minutes (the center of the pasta should remain somewhat hard so that it won't overcook and become soggy when baked). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.
  • In a large sauté pan, heat the olive oil over a medium-high flame. Add the ground beef and 1/2 teaspoon each of salt and pepper, and sauté until the beef is brown, breaking up any large clumps, about 8 minutes. Remove from the heat and drain any excess fat. Let cool completely.
  • Position the rack in the center of the oven and preheat the oven to 375 degrees F.
  • In a medium bowl, mix the béchamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.
  • In another medium bowl, mix the ricotta, eggs, and 1/2 teaspoon each of salt and pepper to blend. Set aside. Spread the butter over a 13 x 9-inch baking dish. Spoon one third of the béchamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly over the noodles. Top with the spinach. Arrange 5 more lasagna noodles atop the spinach, then top with the ground beef. Spoon one third of the remaining béchamel-marinara sauce over, then sprinkle with 1/2 cup of mozzarella cheese. Top with the remaining 5 sheets of lasagna noodles. Spoon the remaining béchamel-marinara sauce over the lasagna noodles, then sprinkle with the remaining mozzarella cheese and the Parmesan cheese. (The lasagna can be made up to this point 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking.)
  • Line a large, heavy baking sheet with foil. Place the baking dish on the baking sheet. Bake until the lasagna is heated through and the top is bubbling, about 45 minutes.

CLASSIC ITALIAN LASAGNE



Classic Italian lasagne image

Theo Randall shares his authentic Italian lasagne recipe, with a creamy béchamel sauce and classic defined layers. Everyone's favourite family meal

Provided by Theo Randall

Categories     Dinner, Main course

Time 3h30m

Number Of Ingredients 19

250g pack fresh lasagne sheets
olive oil, for greasing
large handful grated parmesan
110g unsalted butter
1 celery stick, finely chopped
1 carrot, finely chopped
1 small red onion, finely chopped
25g dried porcini, soaked for 10 mins in hot water, drained and roughly chopped
1 rosemary sprig, leaves picked and chopped
1kg trimmed beef or veal flank, finely chopped (ask your butcher to do this for you)
125ml dry white wine
400g can good-quality chopped tomatoes
1l full-fat milk
1 bay leaf
75g unsalted butter
125g '00' pasta flour
good grating of nutmeg
100g parmesan, finely grated
2 egg yolks

Steps:

  • For the ragu, melt the butter in a large flameproof casserole dish over a medium heat until foaming. Add the celery, carrot, onion, porcini, rosemary and some seasoning, and fry for 5 mins.
  • Season the meat, add to the dish and cook for 5 mins until browned. Pour in the wine, add the tomatoes and bring to the boil.
  • Reduce the heat to low, put the lid on the dish and cook for 1hr 30 mins, removing the lid for the final 30 mins so the sauce can reduce. The meat should be tender but not too broken up, and the sauce should be thick. Taste for seasoning. You can cook it for longer if you have time - the flavour will only improve.
  • For the béchamel sauce, pour the milk into a saucepan with the bay leaf. Bring to a simmer, turn off the heat and set aside. In a heavy-based saucepan, melt the butter over a medium heat, then whisk in the flour and hot milk. Whisk vigorously until smooth, then cook for 10-15 mins until very thick. Remove the bay leaf and season, grating in nutmeg to taste. Stir in the parmesan and egg yolks, then set aside to cool.
  • Heat oven to 180C/160C fan/gas 4. Working in batches of three, plunge the pasta sheets into a pan of boiling salted water for 20 secs, just to soften, then immediately put in a bowl of ice-cold water.
  • Rub oil onto the base and sides of a large baking dish. Put a layer of pasta on the base, then add a layer of ragu, followed by a layer of béchamel sauce. A good tip, for really defined layers, is to pipe the béchamel sauce over.
  • Repeat this process until you have used all the pasta and ragu, and finish with a layer of béchamel sauce on top. Sprinkle the top with a generous layer of parmesan.
  • Bake in the oven for 40-45 mins or until bubbling and golden brown, then remove from the oven and leave to settle for 10 mins.
  • Cut the lasagne into squares and let it sit for another 10 mins before serving - this keeps the layers defined and helps it cool down more quickly.

Nutrition Facts : Calories 729 calories, Fat 42 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 45 grams protein, Sodium 0.6 milligram of sodium

ITALIAN LASAGNA



Italian Lasagna image

Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.

Provided by Cathy

Categories     World Cuisine Recipes     European     Italian

Yield 15

Number Of Ingredients 15

9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 ½ teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 pounds Italian sausage
1 (16 ounce) package lasagna noodles
2 pints part-skim ricotta cheese
2 eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
⅓ cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

Steps:

  • Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
  • Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
  • Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
  • Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Nutrition Facts : Calories 754.8 calories, Carbohydrate 34.4 g, Cholesterol 156.1 mg, Fat 51 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 22.9 g, Sodium 1701.9 mg, Sugar 6.6 g

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Make and share this Classic Italian Lasagna recipe from Food.com.

Provided by seahorse73

Categories     European

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 27

5 tablespoons unsalted butter, plus
2 tablespoons butter, for the lasagna
1/2 cup all-purpose flour
4 cups whole milk, at room temperature
1 pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
salt
white pepper
1/4 cup extra virgin olive oil
1 lb ground chuck
salt and pepper
1 1/2 lbs ricotta cheese
3 large eggs
1 lb lasagna sheet, cooked al dente
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese
1/2 cup extra virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
sea salt
fresh ground black pepper
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat.
  • When butter has completely melted, add the flour and whisk until smooth, about 2 minutes.
  • Gradually add the milk, whisking constantly to prevent any lumps from forming.
  • Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes.
  • The sauce should be thick enough to coat the back of wooden spoon.
  • Remove from heat and add the nutmeg and tomato sauce.
  • Stir until well combined and check for seasoning.
  • Set aside and allow to cool completely.
  • In a saute pan, heat extra-virgin olive oil.
  • When almost smoking, add the ground beef and season with salt and pepper.
  • Brown meat, breaking any large lumps, until it is no longer pink.
  • Remove from heat and drain any excess fat.
  • Set aside and allow to cool completely.
  • In a medium sized bowl, thoroughly mix the ricotta and eggs.
  • Season with salt and pepper.
  • Set aside.
  • Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce.
  • Arrange the pasta sheets side by side, covering the bottom of the baking dish.
  • Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach.
  • Arrange another layer of pasta sheets and spread all the ground beef on top.
  • Sprinkle 1/2 the mozzarella cheese on top of the beef.
  • Spread another 1/3 of the bechamel sauce.
  • Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.
  • Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  • Line a large baking sheet with aluminum foil.
  • Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.
  • Remove cover and continue to bake for about 15 minutes.
  • Simple Tomato Sauce: In a large casserole pot or Dutch over, heat oil over medium high heat.
  • Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
  • Add celery and carrots and season with salt and pepper.
  • Saute until all the vegetables are soft, about 5 to 10 minutes.
  • Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
  • Remove bay leaves and check for seasoning.
  • If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor.
  • Process until smooth.
  • Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags.
  • This will freeze up to 6 months.

Nutrition Facts : Calories 1558.3, Fat 88.5, SaturatedFat 37.4, Cholesterol 312.7, Sodium 1761.4, Carbohydrate 132.2, Fiber 20.1, Sugar 26.7, Protein 70.6

CLASSIC LASAGNA



Classic Lasagna image

I make this a lot and serve with Italian garlic bread and salad. It always gets a rave review, especially if the mozzarella strings with every bite. This recipe comes from my mother. I think she got it off the back of a "Mueller's Lasagna box.

Provided by keen5

Categories     Meat

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 16

1 lb ground beef
3/4 cup chopped onion
2 tablespoons salad oil or 2 tablespoons olive oil
1 (1 lb) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon chopped parsley
2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder (I use real clove garlic, minced)
1/2 teaspoon black pepper
1/2 teaspoon oregano leaves
4 ounces lasagna noodles
1 lb ricotta cheese
8 ounces shredded mozzarella cheese (I like it cheesey, so I use more)
1 cup grated parmesan cheese

Steps:

  • In large heavy pan lightly brown beef and onion in oil.
  • Add tomatoes, paste, water, parsley, salt, sugar, garlic, pepper, and oregano; simmer uncovered, stirring occasionally about 30 minutes.
  • Meanwhile cook lasagne as directed; drain.
  • In 13x9x2" baking pan, spread about 1 cup sauce.
  • Then alternate layers of lasagne, sauce, ricotta, mozzarella and parmesean cheese, ending with sauce, mozzarella and parmesean.
  • Bake at 350 for 40 to 50 minutes until lightly browned and bubbling.
  • Allow to stand for 15 minutes; cut in squares to serve.
  • Makes 8 servings.
  • I make this a lot and serve with Italian garlic bread and salad.
  • It always gets a rave review, especially if the mozzarella strings with every bite.

Nutrition Facts : Calories 506.1, Fat 29.8, SaturatedFat 14.5, Cholesterol 101, Sodium 1453, Carbohydrate 28.1, Fiber 3.7, Sugar 7.3, Protein 33

TRADITIONAL LASAGNA



Traditional Lasagna image

My family first tasted this rich, homemade lasagna recipe at a friend's home on Christmas Eve. We were so impressed that it became our own holiday tradition as well. I also prepare it other times of the year. This classic lasagna recipe is requested often by my sister's Italian in-laws-I consider that the highest compliment! -Lorri Foockle, Granville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 17

1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
3 large eggs
3 tablespoons minced fresh parsley
3 cups 4% small-curd cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese (about 6 ounces)
3 cups shredded part-skim mozzarella cheese, divided

Steps:

  • In a large skillet over medium heat, cook and crumble beef and sausage until no longer pink; drain. Add next 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour, stirring occasionally. Adjust seasoning with additional salt and pepper, if desired., Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese. , Preheat oven to 375°. Spread 1 cup meat sauce in an ungreased 13x9-in. baking dish. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full)., Cover; bake 50 minutes. Uncover; bake until heated through, about 20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 503 calories, Fat 27g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1208mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 2g fiber), Protein 36g protein.

Tips:

  • For a richer flavor, use a combination of ground beef and Italian sausage.
  • To make the lasagna ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the lasagna in a 350°F oven until it's warmed through.
  • If you don't have a lasagna pan, you can use a 9x13-inch baking dish. Just be sure to adjust the cooking time accordingly.
  • Serve the lasagna with a side of garlic bread or a salad.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a special occasion or a casual weeknight dinner. With a little planning and effort, you can make a lasagna that your family and friends will love. So what are you waiting for? Get cooking!

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