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Classic Italian Lasagna

Serve with a tossed green salad and a loaf of garlic bread.
Course Dinner
Cuisine Italian
Keyword classic recipe, Lasagna
Prep Time 30 minutes
Cook Time 1 hour
Servings 12
Calories 401kcal
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 12 to 16 lasagna noodles, no boil type
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 stalks celery, diced
  • 1 carrot, peeled and diced
  • 1 32 oz jar tomato basil spaghetti sauce or sauce of your choice
  • 1 28 oz can diced tomatoes
  • 1 6 oz can tomato paste
  • 1 6 oz can red wine or water
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 tablespoon sugar
  • 1/4 teaspoon each salt and pepper
  • 1 10 oz package frozen chopped spinach thawed and squeezed dry
  • 1 32 oz container ricotta cheese
  • 1 egg, beaten
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley
  • 8 ounces shredded mozzarella cheese, divided
  • 1 cup Parmesan cheese, divided divided
  • 8 ounces shredded cheddar cheese

Instructions

  • Preheat oven to 375 degrees.
  • In a large skillet, over medium heat, brown ground beef and pork, drain off fat. Add garlic, shallots, celery and carrot. Stir and cook 5 minutes. Remove from heat. Set aside.
  • In a dutch oven add spaghetti sauce, diced tomatoes, tomato paste, wine or water, oregano, basil, sugar, salt and pepper. Stir well. Heat to boiling, reduce heat, cover and simmer 1 hour or longer, stirring occasionally.
  • In a large bowl combine spinach, ricotta cheese, egg, Italian seasoning, parsley, 4 oz mozzarella cheese and 1/2 cup Parmesan cheese.
  • Spread a thin layer of sauce, about 3/4 cup on the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles over sauce. Spoon about 1-1/2 cups meat sauce over the noodles. Sprinkle meat sauce with Parmesan cheese. Drop spoonfuls of ricotta mixture over meat. Sprinkle mozzarella cheese and shredded cheddar cheese over all.
  • Repeat layers 2 or 3 more times ending with remaining meat sauce.
  • Sprinkle top with any remaining mozzarella cheese, cheddar cheese and Parmesan cheese
  • Cover pan with aluminum foil. Bake for 45 minutes.
  • Remove foil and bake 15 minutes longer or until heated through and lasagna is bubbly and cheese is melted. Let stand 10 minutes before serving.

Nutrition

Serving: 1g | Calories: 401kcal | Carbohydrates: 28g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 582mg | Potassium: 462mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4242IU | Vitamin C: 5mg | Calcium: 390mg | Iron: 2mg