Deep Dish Lasagna62 Reviews
- Prep: 40 min
- Cook: 1 hr
- Ready In: 1 hr 50 min
“Classic lasagna recipe that tastes delicious!” - by BSD
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
- In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
- In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
- Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.
Amount Per Serving (12 total)
- 391 cal
- 17.7 g
- 34 g
Based on a 2,000 calorie diet
Reviews (62)Rate This Recipe
"this recipe makes a mean lasagna! i added sliced zucchini, fresh mushrooms and used 4 cups shredded mozz. i didn't have fresh parsley so i substituted with 3 1/2 tablespoons dried. it turned out so..." See more yummy! it's time consuming but the end result is well worth the effort. i will be making this again, and again, and again!! thanks for sharing..."
"Great, but this would have been a nicer presentation w/out as much sauce. I also used the no-boil lasagna noodles (so easy) so I may have used too much sauce (oops). I used 1-1/2 lbs sweet Italian tur..." See morekey sausage (less grease) Used 3 big tblsps Italian seasoning + 1 tsp of crushed red pepper flakes. Tip: Rub dried herbs between palms of your hands to release their flavor. I added extra Parm & Mozz & used fresh garlic in ricotta mix. 3 cans of tomato paste seemed awful "heavy" to me so, I used only 1 can with 3 cups additional fresh (peeled/seeded) finely diced tomatoes. You can add water (or beef stock?) if needed. I simmered sauce for 3 hours (w/splatter screen over pot) due to using fresh tomatos. If you can plan ahead: assemble and store (covered) in fridge day before cooking for a stress free company dinner. Leftovers freeze well in foiled wrapped individual serving sizes. Update: Replaced the 2 cups of sauce on bottom of pan with a coating of olive oil which produced better end results for myself. You can always serve extra sauce on the side if necessary vs a sloppy runny mess."
"great lasagna! I love that it has sausage instead of ground beef...so much more interesting. For anyone who has not tried this, I did and it worked great - instead of boiling the noodles, I laid the..." See morem on a sheet pan and poured boiling water over them while I was making the red sauce (btw, I like diced tomatoes, so I substitued those instead of tom. sauce and water as called for). Since the dish bakes for 45 minutes, the noodles came out perfect!! So much easier than boiling the noodles."
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