Classic Lasagna Recipe

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  • Prep time: 30 min
  • Cook time: 100 min
  • Serves: 12
  • Difficulty: Moderate
  • SmartPoints: 9

Recipe Details


  • 2 Tbsp olive oil
  • 1 1/2 cup(s) uncooked onion(s), finely chopped
  • 1 cup(s) uncooked carrot(s), finely chopped
  • 1 cup(s) uncooked celery, finely chopped
  • 2 Tbsp minced garlic
  • 1 pound(s) uncooked 93% lean ground beef
  • 4 fl oz red wine, dry variety (1/2 cup)
  • 56 oz canned crushed tomatoes, Italian plum variety
  • 3 Tbsp canned tomato paste
  • 2 tsp dried oregano
  • 1 tsp table salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp red pepper flakes, or to taste
  • 1/2 cup(s) basil, fresh, chopped



  • 15 oz part-skim ricotta cheese
  • 1 large egg(s)
  • 1/2 cup(s) grated Parmesan cheese
  • 1/4 cup(s) fresh parsley, flat-leaf, chopped

Remaining Items

  • 13 1/4 oz whole wheat lasagna noodles, (16 uncooked noodles)
  • 2 1/2 cup(s) shredded part-skim mozzarella cheese


  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.


If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking.

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