Classic lasagna recipe that tastes delicious!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.

  • In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain excess fat. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.

  • In a bowl, combine remaining parsley and ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.

  • Spread 2 cups sauce in the bottom of the prepared baking dish. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again; the last layer will be noodles, sauce and mozzarella cheese. Cover pan with aluminum foil.

  • Bake in the preheated oven for 45 minutes. Remove the foil; bake, uncovered, an additional 10 minutes, or until cheese is bubbly and starting to brown. Let cool 10 minutes before serving.

Nutrition Facts

391.3 calories; 25.4 g protein; 34 g carbohydrates; 94.1 mg cholesterol; 1466.5 mg sodium. Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2006
this recipe makes a mean lasagna! i added sliced zucchini fresh mushrooms and used 4 cups shredded mozz. i didn't have fresh parsley so i substituted with 3 1/2 tablespoons dried. it turned out so yummy! it's time consuming but the end result is well worth the effort. i will be making this again and again and again!! thanks for sharing... Read More
(71)

Most helpful critical review

Rating: 3 stars
03/16/2006
My husband made this one night. It was good but took a long time. Also the sausage taste didn't really come out so it seemed a bit of a waste. Read More
(9)
114 Ratings
  • 5 star values: 89
  • 4 star values: 21
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
01/26/2006
this recipe makes a mean lasagna! i added sliced zucchini fresh mushrooms and used 4 cups shredded mozz. i didn't have fresh parsley so i substituted with 3 1/2 tablespoons dried. it turned out so yummy! it's time consuming but the end result is well worth the effort. i will be making this again and again and again!! thanks for sharing... Read More
(71)
Rating: 5 stars
03/14/2006
great lasagna! I love that it has sausage instead of ground beef...so much more interesting. For anyone who has not tried this I did and it worked great - instead of boiling the noodles I laid them on a sheet pan and poured boiling water over them while I was making the red sauce (btw I like diced tomatoes so I substitued those instead of tom. sauce and water as called for). Since the dish bakes for 45 minutes the noodles came out perfect!! So much easier than boiling the noodles. Read More
(65)
Rating: 5 stars
04/02/2003
I made this for Christmas dinner for my family and they raved about it! Even those who don't like lasagna couldn't help but ask for seconds. I added some extra sausage for the meat lovers. This is now my favorite lasagna recipe! Read More
(34)
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Rating: 5 stars
02/19/2012
My family really liked this recipe. It takes some time but we were able to make two meals from this. Be sure you are a spinach lover if you decide to use it because I was able to taste it much more than I expected. Delicious! Read More
(32)
Rating: 5 stars
01/19/2010
FANTASTIC!!! I love a good homemade lasagna you can't beat them - so much better than store bought. Very time consuming to make but always worth it! Anyway made this over the weekend for my mom and dad's birthday dinner & I loved that this one uses tomato paste and tomato sauce instead of jarred pasta sauce. I didn't have Italian sausage so I used a combo of lean ground beef and some ground pork. I also added some fresh zucchini and grated carrots and my usual dash of nutmeg to the ricotta mixture. A great tip is to soak uncooked lasagna noodles in hot water for 20-30 mins while you are prepping everything else - no need to boil the water and cook the noodles as they finish cooking when the lasagna goes in the oven! I made this on the Friday left it sitting uncooked until the Saturday and then cooked that afternoon. So yummy. Great with a nice salad and Italian Pinwheel Rolls from this site mmmmm!! Read More
(32)
Rating: 4 stars
01/19/2010
great and easy lasagna!! I only used 2 cans of tomato paste omitted the spinach and added fresh sliced mushrooms. I also used the no boil noodles which was alot easier. Must be good because my husband ate a HUGE amount!! Will make again and again!! Read More
(27)
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Rating: 5 stars
05/06/2010
Made this for dinner and it was a hit! Minus the spinach which I will try next go round and this time I added ground turkey and turkey sausage instead of italian sausage. Love it! Read More
(24)
Rating: 5 stars
11/17/2010
delicious! I added mushrooms to the meat sauce. Read More
(24)
Rating: 5 stars
06/05/2009
This is absolutely the best lasagna I've ever had. I had to sub a coupla items because we don't have ricotta or Italian sausage where I live (China) so I subbed tofu and made my own sausage. I only had two eggs. Added some extra veggies (zucchini mushrooms grated carrots) but it would have been just fine without that. I would rate this higher if I could. I even had some for breakfast this morning and it was even better. I can't believe more people have not tried this recipe. After reading the reviews of other lasagna recipes I found that most people made changes that were already included in this outstanding recipe. Read More
(22)
Rating: 3 stars
03/16/2006
My husband made this one night. It was good but took a long time. Also the sausage taste didn't really come out so it seemed a bit of a waste. Read More
(9)