Classic Lasagna

4 of 5
(117 ratings)
Total Time
Number Of

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

  • 9 uncooked lasagna noodles (about 8 ounces)
  • PAM® Olive Oil No-Stick Cooking Spray
  • 1 pound Italian pork sausage
  • 1 pound ground round
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 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
  • 4 tablespoons chopped fresh flat leaf parsley, divided
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground black pepper, divided
  • 1/4 teaspoon salt
  • 2 cups part skim ricotta cheese
  • 1 cup shredded Romano cheese, divided
  • 2 eggs, beaten
  • 2 tablespoons thinly sliced fresh basil
  • 3 cups shredded part-skim mozzarella cheese, divided (3 cups = 12 oz)

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  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.
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Nutrition Information
Calories: 418 View complete nutrition information
Reviews (45)

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Overall Rating

Val July 31, 2016

This is my go to lasagna recipe. I make it when I have guest and they all rave for my lasagna. I've had friends request it when I offer to bring a meal. I use bulk spicy pork sausage instead of Italian sausage and I omit the fennel (just personal preferences). Best lasagna recipe I've had.

K10 May 14, 2016

This lasagna recipe is pretty easy and taste great! Using spicy Italian sausage give this dish a nice kick. This has quickly became a Christmas favorite among my family!

jean January 31, 2015

I like it I make it often

Nickey December 17, 2014

I love this recipe. i make it all the time for my kids and I we love it.

Danny September 27, 2013

I have made this recipe many times this year & it is truly both easy to prepare & tastes fantastic. I substituted minced veal for the pork sausage & it turned out great. I recommend this recipe to ALL !!!! Enjoy !

Chels January 21, 2013

I thought this recipe was great! Easy to cook and tasted amazing!