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Classic Lasagna

Classic Lasagna

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Barb R

Make this classic lasagna recipe zestier by using hot Italian sausage or a little milder with regular Italian sausage. Don't be scared off by the long cooking time. The wait is well worth it. It's a great dish to make for a crowd and easy to adjust for varying tastes. The leftovers are even better when reheated the next day.

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Nutrition

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  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 2051 mg
  • 82%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
  3. Cook the ground beef and sausage in a large pot over medium heat; drain. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season with salt and pepper; simmer 30 minutes.
  4. Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl.
  5. Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer. Form a layer atop the sauce with 3 of the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
  6. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving.
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Reviews

Laura
285
5/30/2008

This recipe was really great. I read the other reviews about adding the cheese last, etc. There is a very easy solution to this. I just covered the pan with foil, and baked for one hour. I removed the foil after the hour and completed the baking for an additional 30 minutes. I was concerned with all of the tomato sauce and adusted slightly. I added 2 (15 oz) cans of tomato sauce and 1 (6 oz) can of tomato paste with the garlic/oregano flavoring. It turned out perfectly. Cut very easily and my hubby loved it. Don't forget to place foil in the bottom of your oven! Saves big mess. Thanks for the recipe. Will definitely make again.

ChaiPie
153
3/24/2008

This recipes is really good, except do not add the final layer of mozzarella until the very end, otherwise it ends up burnt to a crisp! haha whoops! Otherwise, very delicious.

Chris in Montreal
120
12/29/2007

Depending on your interpretation of "classic", this is NOT traditional lasange. Best to make your own sauce..with fresh basil added at the end with a cup of red wine and fresh garlic. Also, ground beef lends less flavour than Italian sausage. The rest of the recipe is just OK and best for those who are unable to make a proper sauce.