Classic Lasagna Recipe - Allrecipes.com
Classic Lasagna Recipe
  • READY IN 2 hr

Classic Lasagna

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 45 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
  5. 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.
  6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 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 removed the foil after the hour and completed the baking for an additional 30 minutes. I was concerned with all of the tomato sauce and adusted slightly. I added 2 (15 oz) cans of tomato sauce and 1 (6 oz) can of tomato paste with the garlic/oregano flavoring. It turned out perfectly. Cut very easily and my hubby loved it. Don't forget to place foil in the bottom of your oven! Saves big mess. Thanks for the recipe. Will definitely make again.

 
Most Helpful Critical Review
Dec 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, ground beef lends less flavour than Italian sausage. The rest of the recipe is just OK and best for those who are unable to make a proper sauce.

 
Mar 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.

 
Dec 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!

 
Feb 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. I used whole wheat noodles and cottage cheese instead of riccotta, just because it is cheaper.

 
Jan 08, 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 out after an hour and it was done. Thanks!

 
Dec 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 on New Years Day. Thanks Rosie

 
Mar 04, 2008

Good stuff, but take the time to make homemade sauce. I used fresh tomatoes and replaced the beef/sausage with ground turkey. Yum!

 

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Nutrition

  • Calories
  • 647 kcal
  • 32%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 2051 mg
  • 82%

* Percent Daily Values are based on a 2,000 calorie diet.

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