Italian Classic Lasagna

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

By Pillsbury Kitchens

Updated May 6, 2010

Ingredients

uncooked lasagna noodles

lb lean (at least 80%) ground beef

1/2

lb bulk Italian pork sausage

3/4

cup chopped onions (1 1/2 medium)

can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained

can (6 oz) Muir Glen™ organic tomato paste

teaspoon dried basil leaves

1/2

teaspoon sugar

1/2

teaspoon dried oregano leaves

1/4

teaspoon salt

1/4

teaspoon garlic powder

eggs

container (15 oz) ricotta cheese

cup cottage cheese

1/2

cup grated Parmesan cheese

1/4

cup chopped fresh parsley

cups shredded mozzarella cheese (16 oz)

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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.

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.