4.8 from 42 votes
Best Lasagna With Meat Sauce- Perfect Lasagna Recipe
A classic Meat Lasagna with three cheeses based on The Joy Of Cooking Lasagna recipe.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 12 servings
Calories: 342 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 2-3 cloves garlic crushed or finely minced
- 1 lb extra lean ground meat
- 1 14 oz can low or no sodium diced tomatoes with liquid
- 1 oz can crushed tomatoes
- 1 5.5 oz can low or no sodium tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon hot red pepper flakes but not if you are using hot Italian sausage meat, like me
- Salt & freshly ground pepper
- 12 lasagna noodles
- 2 cups part skim ricotta cheese one 500 gram tub
- ½ cups freshly grated Parmesan cheese Parmigiano-Reggiano is the best
- 2 cups mozzarella cheese grated
Instructions
- Heat a large saucepan over medium heat.
- Add oil to the pan, then chopped onion & garlic. Turn heat down to medium low and cook about 5 minutes until onions are softened.
- Turn heat back up to medium, & add ground meat to the pan, breaking up with a spoon and brown completely. Drain fat.
- Add diced tomatoes with liquid , crushed tomatoes, oregano, basil, hot pepper flakes, and salt & pepper. Stir in tomato paste.
- Cover, turn heat to low and let simmer for 15 minutes. (We want a really saucy sauce because we aren't pre-cooking the noodles)
- Pre heat oven to 350°
- In a 9' x 13' roasting pan, put a layer of sauce. Add a layer of noodles, fresh or dried, to cover. Spread ricotta cheese over noodles evenly. Add a layer of sauce, then noodles again, then your mozzarella cheese, one more layer of sauce, and sprinkle the top with the parmesan cheese.
- Put pan onto a baking sheet on middle rack of oven. Bake for 60 minutes or until bubbly and golden and noodles are fork tender.
- Let the lasagna sit on counter top for 10 minutes so that you can easily slice into squares.
Cup of Yum
Notes
- The nutritional values shown for this recipe are based on using part skim ricotta and mozzarella cheeses, and no salt added tomatoes and tomato paste.
- Left over lasagna freezes well. Freeze cooled lasagna in an airtight container. When ready to serve, take out of the freezer the night before & let it defrost in the fridge. Bake defrosted lasagna 30 minutes @ 400 degrees.
Nutrition Information
Serving
1g
Calories
342kcal
(17%)
Carbohydrates
29g
(10%)
Protein
22g
(44%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Cholesterol
56mg
(19%)
Sodium
397mg
(17%)
Potassium
498mg
(14%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
600IU
(12%)
Vitamin C
7.5mg
(8%)
Calcium
270mg
(27%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 342
% Daily Value*
| Serving | 1g | |
| Calories | 342kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 56mg | 19% |
| Sodium | 397mg | 17% |
| Potassium | 498mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 270mg | 27% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.