Hunt's® Classic Beef Lasagna

Hunt's® Classic Beef Lasagna


"Hearty lasagna recipe with a ground beef meat sauce and three cheeses layered with uncooked lasagna noodles to save some work."
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1 h 58 m servings 350 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 27.6 g
  • 55%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray.
  2. Combine ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl; set aside.
  3. Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with remaining 1/4 teaspoon black pepper, Italian seasoning, and salt. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain.
  4. Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce 10 minutes, stirring occasionally.
  5. Assemble lasagna by spreading about 1 cup meat sauce over bottom of the baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, half of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce and remaining mozzarella and Parmesan cheeses.
  6. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.

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Read all reviews 2
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I found this lasagna a bit on the dry side and in need of more seasonings. It needed more ricotta, more sauce, maybe some basil, a bit of sugar (to reduce the acidity of the tomatoes) and defin...

This was an easy and delicious lasagna! Loved that it uses uncooked lasagna noodles :) I used some colby jack cheese for the topping as well. And I sneakily layered some sauteed kale over the ...