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Classic Lasagna

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 4 See Reviews
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Active Time:  1 Hour
Total Time:  2 Hours
  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: Prepare through step 6. Refrigerate for up to 2 days or freeze for up to 3 months. Thaw before baking.
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  cloves garlic minced
salt & freshly ground pepper to taste
1/4 cup  dry red wine
2 28-ounce cans  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 tablespoon  freshly grated orange zest
1/4 teaspoon  crushed red pepper or to taste
For the Pasta & Cheese 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 mozzarella cheese
1/2 cup  freshly grated parmesan cheese
2 tablespoons  chopped fresh parsley
To prepare 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.

To prepare filling & assemble lasagna: Bring a large pot of lightly salted water to a boil. Preheat oven to 350°F. Coat a 9-by-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 © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
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 Love Those Layers: Lasagna
Nutrition Facts per Serving
Yield:   8 servings
Calories: 391
Fat. Total: 10g
Protein: 26g
Carbohydrates, Total: 47g
Fat, Saturated: 4g
Fiber: 9g
Cholesterol: 41mg
Sodium: 462mg
% Cal. from Fat: 23%
Spotlight Recipe Review See all 4 reviews »

Rating: 1
by: Georgieanna, LA Reviewed: 10/06/2008
Not so classic
There are few too many ingredients in this recipe to named a classic. When my family and I eat this dish we like to enjoy real ground beef specially ground to my specifications, then add real Italian cheeses along with the vegetables you usually include with your "classic Italian Lasagna", which this isn't! My family would never eat this.
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