Classic lasagna

Total Time:   2hr 25 min   Prep: 30 min  Cook:  1 hr 40 min  Serves: 12
Difficulty: Moderate

Sink your teeth into this gooey version of meat lasagna. It’s rich and flavorful, good enough to be called a classic. If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking.


Olive oil

2 Tbsp


Uncooked onion(s)

1½ cup(s), finely chopped


Uncooked carrot(s)

1 cup(s), finely chopped


Uncooked celery

1 cup(s), finely chopped


Minced garlic

2 Tbsp


Uncooked 93% lean ground beef

1 pound(s)


Red wine

4 fl oz, dry variety (1/2 cup)


Canned crushed tomatoes

56 oz, two 28-oz cans, Italian plum variety


Canned tomato paste

3 Tbsp


Dried oregano

2 tsp



Table salt

1 tsp


Black pepper

½ tsp, freshly ground

Red pepper flakes

¼ tsp, or to taste



½ cup(s), fresh, choppedFilling


Part-skim ricotta cheese

15 oz



1 large


Grated Parmesan cheese

½ cup(s)

Fresh parsley

¼ cup(s), flat-leaf, choppedRemaining Items


Whole-wheat lasagna noodles, uncooked

13¼ oz, (16 uncooked noodles)


Shredded part-skim mozzarella cheese

2½ cup(s)


1. To make sauce, heat oil in a large, heavy saucepan over medium heat. Add onion, carrot, celery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.

2. Increase heat to medium-high and add beef; cook until browned, breaking up clumps of meat with a spoon as it cooks, about 5 minutes.

3. Add wine; cook, stirring once or twice, until most of the liquid has evaporated, about 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, oregano, salt, black pepper and red pepper flakes; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.

4. Preheat oven to 375°F. To make filling, in a medium bowl, stir together ricotta cheese, egg, Parmesan cheese and parsley.

5. To assemble lasagna, in bottom of a 13- X 9-inch baking dish, spread 2 cups of meat sauce; layer 4 noodles over top, overlapping slightly to fit. Spoon about 2 1/4 cups meat sauce over noodles; top with ½ cup ricotta mixture and 1/2 cup mozzarella. Repeat layering with remaining noodles, meat sauce and ricotta mixture, reserving ½ cup mozzarella cheese.

6. Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining ½ cup mozzarella and bake until cheese melts and is lightly browned, about 5 minutes more; remove from oven and let stand 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.