The Best Classico Lasagna Recipe (Easy Classic)

Name: The Best Classico Lasagna Recipe (Easy Classic)
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 Tbs olive oil; 2 lb Italian sausage; 48 oz Classico Pasta Sauce; 16 oz mozzarella cheese; 8 oz triple cheddar cheese; 2 oz four cheese blend; 28 oz whole milk ricotta cheese; 8 oz Oven ready Lasagna Pasta

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings
12 servings
Calories
456 kcal
Course
Main Course
Cuisine
American

The Best Classico Lasagna Recipe (Easy Classic)

Alina Barrett

Report

This fast and easy classico lasagna recipe will have you assembling a delicious dish in minutes!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

1 Tbs olive oil
2 lb Italian sausage
48 oz Classico Pasta Sauce
16 oz mozzarella cheese shredded (reserve 2-4 oz)
8 oz triple cheddar cheese shredded
2 oz four cheese blend
28 oz whole milk ricotta cheese
8 oz Oven ready Lasagna Pasta

Add to Shopping List

Instructions

Preheat the oven to 350. Go ahead and place a baking sheet on the lowest shelf in preparation of catching drips. Prepare a 9x12 baking dish with baking spray and set aside.
In a large skillet, heat a tablespoon of olive oil. Shred the sausage and brown over medium heat. Chop into small pieces.
While browning the meat, go ahead and make your cheese mixture. In a medium bowl, mix the mozzarella cheese, cheddar, four cheese blend and ricotta. Be sure to reserve a few ounces of the mozzarella cheese for the top. Mix well, should be a soft playdoh consistency. Add more riccota if it seems to stiff.
Once the meat is browned, turn the heat to low and add the classico pasta sauce. If there is sauce clinging to the jar, add a bit of water to rinse and add the water to the sauce. Heat through.
In the baking dish, add ⅔-3/4 cup of pasta sauce and spread around (this keeps the noodles from sticking to the dish). Add the oven ready lasagna to the pan. Do not allow the noodles to overlap or to touch the sides of the dish. If you need to break a noodle to make it fit, that is fine. (See my video for video instructions).
Layer the lasagna with noodles, cheese, sauce and then repeat until your ingredients are used up. End with sauce on the top and then sprinkle the reserved mozzarella over the top.
Place the baking dish into the oven and bake for 55 minutes. The lasagna is done when the cheese on top is browned and the sauce is bubbling.
Remove from the oven and allow to rest until cooled enough to cut and serve (about 10 minutes).

Notes

Substitutions:
Meat - I use Italian sausage in this recipe because it already has all of the needed seasoning added, but you can use any ground meat of your choice including turkey or chicken but be sure to generously add garlic, onion and italian seasoning if using any other meat.
Cheese - Yes, I use cheddar cheese to the recipe because it adds a TON of flavor, but you can stick to just mozzarella if you prefer. Your dish will taste better if you use the full fat version, but feel free to stick to lower fat options.
Whole Milk Ricotta - You can use the lower fat options OR cottage cheese. Any of those will work. The whole milk ricotta tastes best.
Oven Ready Lasagna - You can use standard lasagna noodles, just cook them according to package directions first.
Pasta Sauce - You can use any commercially prepared sauce for this recipe or you can make your own, Loaves and Dishes has a great recipe for homemade pasta sauce. Classico is a delicious version and requires zero trouble.
You may not have any drips from your lasagna, but be sure to place the baking sheet beneath the 9x12 pan just in case. This saves a mess in the oven.
Be sure to spray your pan with non stick spray or butter the dish well.
An easy way to break up ground meat is with a potato masher.
Mixing the cheeses together makes for an easy way to layer the dish. Its just faster.
Always begin a lasagna by putting some sauce in the bottom of the pan, this helps keep things from sticking.
It's important with the no cook noodles, do not allow them to overlap or to touch the edges of the baking dish. This isn't important with noodles you have just boiled.
You may want to portion out the layers so that you come out evenly at the end.
If the top of your lasagna appears to be getting to brown before it is bubbly, lay a sheet of aluminum foil over the top to allow the rest to come to temperature.

Nutrition Information

Show Details

Calories 456kcal (23%) Carbohydrates 24g (8%) Protein 26g (52%) Fat 29g (45%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Cholesterol 101mg (34%) Sodium 1040mg (43%) Potassium 518mg (15%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 1278IU (26%) Vitamin C 8mg (9%) Calcium 512mg (51%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 456 kcal

% Daily Value*

Calories	456kcal	23%
Carbohydrates	24g	8%
Protein	26g	52%
Fat	29g	45%
Saturated Fat	16g	80%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Cholesterol	101mg	34%
Sodium	1040mg	43%
Potassium	518mg	11%
Fiber	2g	8%
Sugar	5g	10%
Vitamin A	1278IU	26%
Vitamin C	8mg	9%
Calcium	512mg	51%
Iron	2mg	11%