Classic Lasagna recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while provolone offers a similar melt.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free, while grana padano is a less expensive cheese option.

Place a 10 ounce package of lasagna noodles in a baking pan filled with very hot water and let them sit while mixing the rest of the recipe.

In a skillet over medium heat, add 1/2 pound of ground beef and 1/2 pound of ground Italian pork sausage.

Add 1 diced onion and drain the mixture.

Add 1 minced clove of garlic, a 14.5 ounce can of Italian seasoned stewed tomatoes with all the juice, 2 6-ounce cans of tomato paste, and 2 tablespoons of Italian seasoning.

Simmer the mixture for about 10 minutes.

In a large bowl, blend together 3 cups of ricotta cheese, 1/2 cup of Parmesan cheese, 2 beaten eggs, 2 tablespoons of dried parsley, and salt and pepper to taste.

Spread 1/2 cup of the tomato beef mixture in a lightly greased deep 13 by 9 baking pan.

Layer on top about 1/3 of the cooked noodles, followed by 1/3 of the cheese mixture, 1/3 of the tomato beef mixture, and 1/3 of a 16 ounce package of shredded mozzarella cheese.

Repeat the layers, ending with the mozzarella cheese on top.

Cover the baking pan with aluminum foil and bake at 350 degrees for 45 minutes to 1 hour until hot and bubbly.

Let the lasagna stand for about 10 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens