Photo of Classic lasagna by WW

Classic lasagna

Points® value
Total Time
2 hr 25 min
30 min
1 hr 40 min
Sink your teeth into this gooey version of meat lasagna. It's rich and flavorful, good enough to be called a classic.


Olive oil

2 tbsp(s)


1½ cup(s), finely chopped


1 cup(s), finely chopped


1 cup(s), finely chopped

Minced garlic

2 tbsp(s)

Uncooked 93% lean ground beef

1 pound(s)

Red wine

4 fl oz, dry variety (1/2 cup)

Canned crushed tomatoes

56 oz, Italian plum variety

Canned unsalted tomato paste

3 tbsp(s)

Dried oregano

2 tsp(s)

Table salt

1 tsp(s)

Black pepper

½ tsp(s), freshly ground

Crushed red pepper flakes

¼ tsp(s), or to taste

Fresh basil

½ cup(s), fresh, chopped

Part-skim ricotta cheese

15 oz

Raw egg

1 large

Grated Parmesan cheese

½ cup(s)

Fresh parsley

¼ cup(s), flat-leaf, chopped

Uncooked whole wheat lasagna noodles

13¼ oz, (16 uncooked noodles)

Shredded part-skim mozzarella cheese

2½ cup(s), shredded


  1. To make sauce, heat oil in a large, heavy saucepan over medium heat. Add onion, carrot, celery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
  2. Increase heat to medium-high and add beef; cook until browned, breaking up clumps of meat with a spoon as it cooks, about 5 minutes.
  3. Add wine; cook, stirring once or twice, until most of the liquid has evaporated, about 2 to 3 minutes. Stir in crushed tomatoes, tomato paste, oregano, salt, black pepper and red pepper flakes; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
  4. Preheat oven to 375°F. To make filling, in a medium bowl, stir together ricotta cheese, egg, Parmesan cheese and parsley.
  5. To assemble lasagna, in bottom of a 13- X 9-inch baking dish, spread 2 cups of meat sauce; layer 4 noodles over top, overlapping slightly to fit. Spoon about 2 1/4 cups meat sauce over noodles; top with ½ cup ricotta mixture and 1/2 cup mozzarella. Repeat layering with remaining noodles, meat sauce and ricotta mixture, reserving ½ cup mozzarella cheese.
  6. Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining ½ cup mozzarella and bake until cheese melts and is lightly browned, about 5 minutes more; remove from oven and let stand 15 minutes before slicing into 12 pieces. Yields 1 piece per serving.


If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking.