Traditional Lasagna

This is a traditional lasagna recipe that tastes great and isn’t as hard to make as it seems.  Everyone I have ever served it to has loved it!

And if you want to reduce the amount of fat and calories, substitute ground chicken or turkey for the ground beef and it still tastes great.

Traditional Lasagna

5 from 1 vote

This is a traditional lasagna recipe that tastes great and isn't as hard to make as it seems.  Everyone I have ever served it to has loved it!

Servings: 8 Servings

Prep 10 minutes mins

Cook 1 hour hr 25 minutes mins

Total 1 hour hr 35 minutes mins

Print Pin Rate SaveSaved!

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 6 lasagna noodles
• 1 Tablespoon olive oil
• 1 small cooking onion chopped
• 1 clove garlic minced
• 1 pound ground beef chicken or turkey
• 3 Tablespoons parsley
• ½ teaspoon oregano
• ½  teaspoon salt
• ¼ teaspoon ground black pepper
• 1 28-ounce can diced tomatoes 12 Roma tomatoes or 6 garden tomatoes, diced
• 1 15-ounce can tomato sauce
• 8 ounces mozzarella cheese
• 1½ cups ricotta or cottage cheese

Equipment

• Large stock pot for boiling the noodles
• measuring cups and spoons
• Large stock pot for making the tomato sauce
• 9" x 13" glass baking dish

Instructions

 

• Pre-heat the oven to 375º F.
• Bring water to a boil in the first large stock pot
• Add the lasagna noodles and boil until al dente, usually about 8 minutes (but read the instructions on the package for more details)
  6 lasagna noodles
• Remove the noodles from the water and set aside.
• Heat the olive oil in the second large stock pot over medium heat.
  1 Tablespoon olive oil
• Add the chopped onion and minced garlic. Cook until tender and translucent, about 3 to 5 minutes.
  1 small cooking onion, 1 clove garlic
• Add the ground beef. Cook until the meat is brown and no longer pink inside, about 5 to 7 minutes.
  1 pound ground beef
• Mix in the parsley, oregano, salt and pepper.
  3 Tablespoons parsley, ½ teaspoon oregano, ½  teaspoon salt, ¼ teaspoon ground black pepper
• Add the tomatoes and tomato sauce.
  1 28-ounce can diced tomatoes, 1 15-ounce can tomato sauce
• Bring to a boil.
• Lower the heat to medium low and simmer for 30 minutes.
• Spread half of the meat sauce in the bottom of the glass baking dish.
• Use 3 of the lasagna noodles to create a single layer across the meat sauce.
• Spread half of the ricotta cheese over the noodles.
• Sprinkle half of the mozzarella cheese over the top.
• Repeat the last 4 steps with the rest of the meat sauce, lasagna noodles, ricotta cheese and mozzarella.
• Bake for 45 minutes.

Notes

• If you want to store the lasagna for future use, you can assemble it and put it in the freezer before you bake it.  Just thaw and add an extra 15 minutes of baking time when you are ready to eat it.

Nutrition

Serving: 1 serving | Calories: 438 kcal | Carbohydrates: 26 g | Protein: 26 g | Fat: 26 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 86 mg | Sodium: 665 mg | Potassium: 640 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 874 IU | Vitamin C: 16 mg | Calcium: 299 mg | Iron: 3 mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorAuthor: Wanda Simone

courseCourse: Main Course

cuisineCuisine: Italian

Did you make this recipe?Leave a comment below!

Have comments or questions about Traditional Lasagna?  Tell us in the section below