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Italian Classic Lasagna

Homemade lasagna, bubbling with melted cheeses, is easier than you think with a simple sauce that's absolutely delicious.

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  • prep time 45 min
  • total time 2 hr 10 min
  • ingredients 17
  • servings 9
 

Ingredients

6
uncooked lasagna noodles
1
lb lean (at least 80%) ground beef
1/2
lb bulk Italian pork sausage
3/4
cup chopped onions (1 1/2 medium)
1
can (28 oz) Muir Glen® organic whole peeled tomatoes with basil, undrained
1
can (6 oz) Muir Glen® organic tomato paste
1
teaspoon dried basil leaves
1/2
teaspoon sugar
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon garlic powder
2
eggs
1
container (15 oz) ricotta cheese
1
cup cottage cheese
1/2
cup grated Parmesan cheese
1/4
cup chopped fresh parsley
4
cups shredded mozzarella cheese (16 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook and drain lasagna noodles as directed on package; place in cold water to cool.
  • 2 Meanwhile, in 4-quart saucepan or Dutch oven, cook beef, sausage and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef and sausage are thoroughly cooked; drain. Stir in tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder, breaking up tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 30 to 45 minutes, stirring occasionally, until very thick.
  • 3 In medium bowl, beat eggs. Stir in ricotta, cottage and Parmesan cheeses and parsley; set aside.
  • 4 Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup beef mixture. Top beef mixture with 3 noodles, half of the cheese mixture, half of the remaining beef mixture and half of the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese.
  • 5 Bake 35 to 45 minutes or until lasagna is bubbly and top is golden brown. Cover with foil; let stand 10 to 15 minutes before serving.
  • 1 Cook and drain lasagna noodles as directed on package; place in cold water to cool.
  • 2 Meanwhile, in 4-quart saucepan or Dutch oven, cook beef, sausage and onions over medium-high heat 5 to 7 minutes, stirring frequently, until beef and sausage are thoroughly cooked; drain. Stir in tomatoes, tomato paste, basil, sugar, oregano, salt and garlic powder, breaking up tomatoes. Heat to boiling. Reduce heat to low; simmer uncovered 30 to 45 minutes, stirring occasionally, until very thick.
  • 3 In medium bowl, beat eggs. Stir in ricotta, cottage and Parmesan cheeses and parsley; set aside.
  • 4 Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread about 1/2 cup beef mixture. Top beef mixture with 3 noodles, half of the cheese mixture, half of the remaining beef mixture and half of the mozzarella cheese. Repeat layers, starting with noodles and ending with mozzarella cheese.
  • 5 Bake 35 to 45 minutes or until lasagna is bubbly and top is golden brown. Cover with foil; let stand 10 to 15 minutes before serving.

EXPERT TIPS

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Expert Tips

To make ahead, layer the ingredients, cover tightly with plastic wrap and refrigerate overnight. To heat, uncover and bake lasagna as directed, adding 5 to 10 minutes to the baking time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
(
Calories from Fat
250),
% Daily Value
Total Fat
28g
28%
(Saturated Fat
14g,
14%
Trans Fat
1g
1%
),
Cholesterol
140mg
140%;
Sodium
1100mg
1100%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
41g
41%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
60%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.