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Italian Classic Lasagna

(20)
  14 reviews
  • 45 min prep time
  • 2 hr 10 min total time
  • 17 ingredients
  • 9 servings
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Homemade lasagna, bubbling with melted cheeses, is easier than you think with a simple sauce that's absolutely delicious.

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)

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
250
% Daily Value
Total Fat
28g
43%
Saturated Fat
14g
71%
Trans Fat
1g
Cholesterol
140mg
47%
Sodium
1100mg
46%
Total Carbohydrate
25g
8%
Dietary Fiber
3g
11%
Sugars
8g
Protein
41g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
60%
60%
Iron
20%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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