Classic Lasagna Recipe

Classic Lasagna Recipe

Classic Lasagna Recipe
  • 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.

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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