Photo of Classic lasagna by WW

Classic lasagna

SmartPoints® value per serving
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. If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking. Tomato paste is the secret to the sauce’s robust flavor. You can you use the variety that comes in a tube but if you use the canned version you might have some leftover. Spoon any remaining paste by the tablespoon onto a baking sheet and freeze. Transfer to a freezer-safe bag and store in the freezer to keep on hand for your next recipe.


Olive oil

2 Tbsp

Uncooked onion(s)

1½ cup(s), finely chopped

Uncooked carrot(s)

1 cup(s), finely chopped

Uncooked celery

1 cup(s), finely chopped

Minced garlic

2 Tbsp

Uncooked 93% lean ground beef

1 pound(s)

Red wine

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

Canned crushed tomatoes

56 oz, two 28-oz cans, Italian plum variety

Canned tomato paste

3 Tbsp

Dried oregano

2 tsp

Table salt

1 tsp

Black pepper

½ tsp, freshly ground

Red pepper flakes

¼ tsp, or to taste


½ cup(s), fresh, chopped

Part-skim ricotta cheese

15 oz


1 large egg(s)

Grated Parmesan cheese

½ cup(s)

Fresh parsley

¼ cup(s), flat-leaf, chopped

Whole-wheat lasagna noodles, uncooked

13¼ oz, (16 uncooked noodles)

Shredded part-skim mozzarella cheese

2½ cup(s), divided


  1. In large heavy saucepan, heat oil over medium. Add onion, carrots, celery, and garlic and cook, stirring frequently, until tender, about 15 minutes.
  2. Increase heat to medium-high. Add beef and cook, stirring, until browned, about 5 minutes.
  3. Add wine and cook, stirring until most liquid has evaporated, 2 to 3 minutes. Add tomatoes, tomato paste, oregano, salt, black pepper, and red pepper flakes and bring to boil. Reduce heat to low and simmer, uncovered, stirring often, until sauce thickens, about 20 minutes. Stir in basil.
  4. Preheat oven to 375°F. In medium bowl, mix ricotta, egg, Parmesan, and parsley.
  5. In bottom of 13-by-9-inch baking dish, spread 2 cups sauce and layer 4 noodles on top, overlapping to fit dish. Top with 2¼ cups sauce, then ½ cup ricotta filling, and then ½ cup mozzarella. Repeat with remaining noodles, sauce, ricotta filling, and mozzarella, reserving ½ cup mozzarella.
  6. Cover lasagna with foil. Bake for 45 minutes. Remove foil and sprinkle with remaining ½ cup mozzarella. Bake lasagna until cheese melts, about 5 minutes more. Let stand for 15 minutes before slicing into 12 pieces.
  7. Serving size: 1 piece