Classic Lasagna
11
Points®
Total time: 2 hr 25 min • Prep: 30 min • Cook: 1 hr 40 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Olive oil
2 Tbsp
Uncooked onion(s)
1.5 cup(s), chopped
Carrots
1 cup(s)
Celery
1 cup(s), chopped
Jarred minced garlic
2 Tbsp
Uncooked 93% lean ground beef
1 pound(s)
Red wine
4 fl oz
Canned crushed tomatoes
56 oz
Tomato paste
3 Tbsp
Dried oregano
2 tsp
Table salt
1 tsp
Black pepper
0.5 tsp
Red pepper flakes
0.25 tsp
Basil
0.5 cup(s)
Part skim ricotta cheese
15 oz
Egg(s)
1 large egg(s)
Grated Parmesan cheese
0.5 cup(s)
Fresh parsley
0.25 cup(s)
Whole-wheat lasagna noodles, uncooked
13.25 oz
Shredded part skim mozzarella cheese
2.5 cup(s)
Instructions
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
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