Classic Lasagna

  • Active Time 1h
  • Total Time 2h

8 servings

An old-fashioned meat-and-cheese lasagna made lusciously low-fat. If you can find whole-wheat lasagna noodles, they taste great in this recipe.

Make Ahead Tip: Refrigerate unbaked lasagna for up to 2 days or freeze for up to 3 months. Thaw before baking.

ingredients

  • For the Meat Sauce:
  • 1/2 tablespoon extra-virgin olive oil
  • 4 ounces hot or sweet Italian turkey sausage casings removed
  • 2 onions, finely chopped
  • 1 carrot, finely chopped
  • 12 ounces mushrooms, wiped clean and chopped
  • 2 cloves garlic, minced
  • Salt & freshly ground pepper to taste
  • 1/4 cup dry red wine
  • 2 cans (28 ounces each) plum tomatoes, drained and chopped
  • 1/2 cup sun-dried tomatoes (not packed in oil), slivered
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • For the Assembly and Filling:
  • 12 lasagna noodles preferably whole-wheat (12 ounces)
  • 2 cups nonfat ricotta cheese
  • Salt & freshly ground pepper to taste
  • Ground nutmeg to taste
  • 1 cup shredded part-skim mouncezarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

directions

For the Meat Sauce: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and cook, breaking up clumps, until browned, 3 to 5 minutes. Reduce heat to medium. Add onions and carrot; cook, stirring, until softened, 2 to 3 minutes. Add mushrooms and garlic; season with salt and pepper. Cook, stirring frequently, until mushroom liquid evaporates, 4 to 6 minutes.

Stir in wine, plum tomatoes, sun-dried tomatoes, oregano, basil, thyme and crushed red pepper. Bring to a simmer; reduce heat to low, cover and simmer, stirring occasionally, about 45 minutes. Uncover and cook, stirring frequently, until the sauce is very thick, 30 to 45 minutes more. Adjust seasoning with salt and pepper.

For the Assembly and Filling: Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Cook noodles until just tender, about 10 minutes. Drain, then cool by plunging noodles into a large bowl of ice-cold water. Lay noodles out on kitchen towels.

Season ricotta with salt, pepper and nutmeg. Spread about 1 1/2 cups meat sauce in prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over noodles. Dot about 2/3 cup ricotta over sauce, then sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Continue layering noodles, sauce and cheeses, finishing with sauce, mozzarella and Parmesan. Sprinkle with parsley; cover with foil.

Bake the lasagna for 35 to 40 minutes, or until the sauce is bubbling. Uncover and bake until golden, 5 to 10 minutes more. Let cool for 10 minutes before cutting.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9290

nutrition information per serving

391 calories; 10g total fat; 4g total saturated fat; 41mg cholesterol; 462mg sodium; 47g carbohydrates; 9g fiber; 26g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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