This recipe calls for no-boil noodles for this popular dish- they’re a real time saver. Layer them straight from the package with lots of sauce; as the lasagna bakes and absorbs the liquid, the pasta will soften and expand. If your package contains 15 noodles, use an extra noodle in the first 3 layers when assembling lasagna.
How To Make Classic Lasagna with Meat Sauce
Your classic lasagna recipe that's oozing with a delicious meaty sauce before being smothered in a bed of delicious cheese.
Ingredients
Meat Sauce:
- 8 oz sweet Italian sausage links, casings removed
- 8 oz lean ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 28 oz whole tomatoes in juice, + 1 14 1/2-16 oz. can
- 2 tbsp tomato paste
- ½ tsp salt
- 2 tbsp fresh basil leaves, chopped
Cheese Filling:
- 1 large egg
- ½ tsp ground black pepper
- 15 oz part skim ricotta cheese
- 4 oz part skim mozzarella cheese, shredded (1 C.)
- ¾ cup Parmesan cheese, grated
- 8 oz lasagna noodles, no-boil (12 noodles)
Instructions
To prepare Meat Sauce:
- Heat 4 quart saucepan over medium high heat until hot.
- Add sausage and ground beef, and cook, stirring, 1 minute.
- Add onion and cook until meat is browned and onion is tender, about 5 minutes, stirring occasionally and breaking up sausage with side of spoon.
- Pour off drippings from saucepan.
- Add garlic to meat mixture in saucepan and cook 1 minutes.
- Stir in tomatoes with their juice, tomato paste, and salt, breaking up tomatoes with spoon; heat to boiling.
- Reduce heat to medium and cook, uncovered, 20 minutes, stirring occasionally.
- Stir in basil. Makes about 6 cups sauce.
- Meanwhile, in medium bowl, mix egg, pepper, ricotta, 1/2 cup mozzarella and 1/2 cup Parmesan until blended.
-
Preheat oven to 350 degrees F. Into 13x9-inch glass baking dish, evenly spoon 2 cup sauce.
- Arrange 3 noodles over sauce, making sure noodles do not touch sides of dish (they will expand).
-
Top with 1 ¼ cups ricotta mixture, 3 noodles, and 2 cups sauce.
- Arrange 3 noodles on top; spread with remaining ricotta mixture.
- Top with remaining noodles and remaining mozzarella and Parmesan.
- If making a day ahead, cover and refrigerate.
- Cover lasagna with foil and bake 30 minutes (1 hour if refrigerated) or until hot and bubbly.
- Let lasagna stand 10 minutes for easier serving.
Nutrition
- Sugar: 4g
- :
- Calcium: 321mg
- Calories: 338kcal
- Carbohydrates: 25g
- Cholesterol: 75mg
- Fat: 16g
- Fiber: 1g
- Iron: 2mg
- Potassium: 491mg
- Protein: 23g
- Saturated Fat: 8g
- Sodium: 583mg
- Vitamin A: 776IU
- Vitamin C: 17mg
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