Classic American Lasagna Recipe -
Classic American Lasagna Recipe

Classic American Lasagna

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"The ultimate comfort food, this hearty baked pasta dish with ground beef, mozzarella and Parmesan cheese makes enough for 2 meals."

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Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 10 mins

    1 hr 20 mins


  1. Heat oil in a large skillet over medium-high heat. Add onions; saute until soft, 4 to 5 minutes. Add garlic and beef; continue to cook until meat loses its pink color, 4 to 5 minutes longer. Stir in basil, oregano, red pepper and tomatoes; season with salt and pepper. Bring to a simmer and cook over medium-low heat, stirring occasionally and adding water if necessary to make a thick sauce, about 20 minutes.
  2. Adjust oven rack to center position and heat oven to 400 degrees F (205 degrees C). Mix eggs, ricotta, 1/2 cup Parmesan cheese and parsley in a small bowl. In a 9x13 inch lasagna pan, dissolve 1 1/2 tablespoons salt in 2 quarts of hot tap water. Add lasagna noodles; soak until soft and pliable, about 10 minutes. Drain and set aside.
  3. To assemble the lasagna, spoon about 1/2 cup of sauce over the lasagna pan bottom. Make 3 layers in the following order: 3 lasagna noodles, 1 cup sauce, 1/2 cup ricotta, 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Top with remaining lasagna noodles, mozzarella and Parmesan cheese. Seal with foil.
  4. Bake until hot and bubbly, about 30 minutes. Remove foil, turn on broiler and broil until cheese is brown, 1 to 2 minutes. Remove from oven, let stand 10 minutes, cut, and serve.
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  • This recipe is based on the recipe American Lasagna submitted by Rosemary Stoker.

Reviews More Reviews

Jan 11, 2006

This lasagna recipe is AWESOME! My mom, who isn't a big fan of lasagna, loved it as much as I did. However, I'm only giving it 4 stars because I changed a bunch of things, according to what I had in my kitchen. Instead of 2 cups of onion, I only used about 1/3 cup. 2 cups seemed a bit excessive, in my opinion... I used Prego spaghetti sauce instead of the can of crushed tomatoes. It was easier that way, since you don't have to add anything else to the sauce. If you're using spaghetti sauce, you'd have to use about 1 1/2 jars (26 oz. jar) of sauce because the amount of tomatoes (28 oz.) called for in the recipe wasn't enough. I used a 8 oz. bag of mozzarella, and a 8 oz. bag of Kraft's Classic 4 Cheese Melts, instead of just plain mozzarella. Dried parsley flakes worked well in place of fresh parsley. I kinda forgot to add red pepper flakes, but the lasagna still tasted wonderful. For my first time cooking lasagna, it turned out pretty well. Thank you very much for the wonderful recipe! ^_^

Apr 15, 2009

This recipe makes a lot of food, so we had leftovers. It is really good, very cheesy.


2 Ratings

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  • Calories
  • 605 kcal
  • 30%
  • Carbohydrates
  • 42.2 g
  • 14%
  • Cholesterol
  • 153 mg
  • 51%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 44 g
  • 88%
  • Sodium
  • 2187 mg
  • 87%

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

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