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My review
Classic Lasagna
Barb R
"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."
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Ingredients
2 h servings 647 calsOriginal recipe yields 10 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 647 calories; 41.4 g fat; 31.2 g carbohydrates; 38.8 g protein; 174 mg cholesterol; 2012 mg sodium. Full nutrition
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Reviews
Read all reviews 163231 Ratings
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Most helpful positive review
5/30/2008
This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I r...
Most helpful critical review
12/29/2007
Depending on your interpretation of "classic", this is NOT traditional lasange. Best to make your own sauce..with fresh basil added at the end with a cup of red wine and fresh garlic. Also, grou...
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5/30/2008
This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I r...
3/24/2008
This recipes is really good, except do not add the final layer of mozzarella until the very end, otherwise it ends up burnt to a crisp! haha whoops! Otherwise, very delicious.
12/29/2007
Depending on your interpretation of "classic", this is NOT traditional lasange. Best to make your own sauce..with fresh basil added at the end with a cup of red wine and fresh garlic. Also, grou...
12/18/2007
As good as any I have ever had! The only thing I changed was to use two jars of prepared sauce instead of messing with making my own. Had to give it 5 stars. Really good!
2/24/2008
This was a very good simple lasagna recipe. I made my sauce a little different because I like to sneak extra veggies in whenever possible, so I added grated zucchini, carrots and green pepper. ...
1/8/2008
This was excellent. My husband made this for our groumet pot luck group and everyone loved it. The sausage gives it a little extra zing! It didn't take 90 minutes to bake, though. We took it...
12/27/2007
Barb, I love this recipe. I've used everything you've mentioned except the sausage. I also use cottage cheese in mine and big slices of mozzarella on top. I will difinitely be using the sausage ...
3/4/2008
Good stuff, but take the time to make homemade sauce. I used fresh tomatoes and replaced the beef/sausage with ground turkey. Yum!