Like HowStuffWorks on Facebook!

Classic Lasagna Recipe

        Lifestyle | Pasta

Classic Lasagna

Classic Lasagna

Hearty layers of flavorful meat, cheese and seasoned tomato sauce between al dente lasagna noodles baked to bubbling perfection

PREP TIME 45 minutes

COOK TIME 2 hours


12 servings


1 Pound ground round
3 Cup shredded part-skim mozzarella cheese, divided (3 cups = 12 oz)
2 Cup part skim ricotta cheese
1 Cup shredded Romano cheese, divide
2 eggs
3 clove garlic, minced
2 Tablespoon thinly sliced fresh basil
1/4 Cup chopped fresh flat leaf parsley, divided
1 can (28 oz each) Hunt's® Crushed Tomatoes
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 medium onion, chopped
3 *serving PAM® Olive Oil No-Stick Cooking Spray
9 noodle uncooked lasagna noodles (about 8 ounces)
1/4 Teaspoon salt
1 Pound Italian pork sausage
1/2 Teaspoon fennel seeds
1/2 Teaspoon ground black pepper, divided


  1. Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain and rinse with cool water to stop cooking. Meanwhile, spray large saucepan with cooking spray. Heat over medium-high heat until hot; add sausage and ground chuck. Cook and stir 5 minutes to crumble meat.
  2. Add onion and garlic to pan. Continue cooking 8 to 10 minutes or until meat is no longer pink and onion is tender. Drain meat mixture well. Add crushed and undrained tomatoes, 1 tablespoon parsley, fennel seeds, 1/4 teaspoon pepper and salt. Bring meat mixture to a boil. Reduce heat; cook uncovered over medium-low heat 10 minutes, stirring occasionally.
  3. Place ricotta, 3/4 cup of the Romano cheese, eggs, remaining parsley, basil and remaining pepper in medium bowl; blend well. Set aside.
  4. Assemble Lasagna: Spray 13x9-inch glass baking dish with cooking spray. Spread 1 cup meat sauce evenly over bottom of dish. Place 3 lasagna noodles over sauce, top with 2 cups meat sauce, half of ricotta cheese mixture and 1 cup mozzarella cheese. Repeat layers ending with a layer of noodles topped with sauce and the remaining mozzarella and Romano cheeses.
  5. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.

Nutritional Information

Serving Size: 1 piece each
Total Fat 21 g
Saturated Fat 10 g
Cholesterol 117 mg
Sodium 934 mg
Carbohydrate 22 g
Dietary Fiber 3 g
Protein 30 g
Sugars 8 g
Calcium 429 mg
Iron 3 mg
Vitamin A 665 iu
Calories 411
Vitamin C 11 mg

Check out more recipes for Pasta