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Classic Lasagna
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4.50 from 2 votes

Classic Lasagna Recipe

Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Servings: 10
Calories:

Ingredients

  • 9 uncooked lasagna noodles about 8 ounces
  • 1 tbsp Olive Oil No-Stick Cooking Spray
  • 1 pound Italian pork sausage
  • 1 pound ground round
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 can Crushed Tomatoes 28 oz each
  • 1 can Diced Tomatoes with Basil, Garlic and Oregano, undrained 14.5 oz each
  • 4 tbsp chopped fresh flat leaf parsley divided
  • ½ tbsp fennel seeds
  • ½ tbsp ground black pepper divided
  • ¼ tbsp salt
  • 2 cups part skim ricotta cheese
  • 1 cup shredded Romano cheese divided
  • 2 eggs beaten
  • 2 tbsp thinly sliced fresh basil
  • 3 cups shredded part-skim mozzarella cheese divided (3 cups = 12 oz)

Instructions

  • Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.
  • Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat 10 minutes, stirring occasionally
  • Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside.
  • Assemble Lasagna: Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.
  • Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.