Classic Italian Lasagna Recipe

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The Great Minnesota Hot Dish Your Cookbook for Classic Comfort Food

  • Yield: 6 Servings


  • ½ pound ground beef
  • ½ pound ground lean pork
  • ¾ cup chopped onion
  • 3 cloves garlic, crushed
  • 1 (28-ounce) can whole tomatoes, undrained
  • 2 (6-ounce) cans tomato paste
  • ½ teaspoon salt
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed dried red pepper
  • 16 lasagna noodles, uncooked
  • 1¾ cup ricotta or cottage cheese
  • 2 cups shredded mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 2 eggs, lightly beaten
  • ¼ teaspoon ground black pepper
How to Make It
  1. Preheat oven to 350˚F.
  2. Cook beef, pork, onion, and garlic in a large skillet over medium heat until meat is no longer pink; drain, and return to skillet. Add tomatoes, tomato paste, salt, basil, oregano, and red pepper; simmer, covered, 20 minutes.
  3. Meanwhile, cook lasagna according to package directions; drain. Lay noodles flat on aluminum foil to cool. Stir together ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, parsley, eggs, and black pepper in a bowl. Spread 1 cup meat mixture on bottom of a lightly greased 13x9x2-inch baking dish. Arrange 4 lasagna noodles lengthwise over meat mixture, overlapping edges.
  4. Layer ⅓ cheese mixture and 1 cup meat mixture on top of noodles. Repeat layers twice, beginning with noodles. Top with 1 cup mozzarella cheese. Cover with aluminum foil. Bake 30 minutes or until hot and bubbly. Remove foil; bake 10 minutes. Let stand 10 minutes before cutting. Serves 6.

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