Classic Lasagne

4 reviews, 4.8 star(s). 100% would make again

Ready in 45 minutes

I like to substitute crushed red pepper flakes for the black pepper in the sauce, and reserve the black pepper for the ricotta mixture.


1 pound Ground beef
3/4 cup Onion; -chopped
8 ounces Fresh mushrooms; -sliced
2 tablespoons Vegetable oil
1 14.5-oz can tomatoes; -small dice
12 ounces Tomato paste
3 cups Water
1 tablespoon Parsley; -chopped
2 teaspoons Salt
1 drop Liquid Splenda
1 teaspoon Garlic powder
1/2 teaspoon Black pepper
1 teaspoon Italian seasoning
8 ounces Dreamfield's lasagne noodles
1 pound Ricotta cheese
2 Eggs
1/2 teaspoon Black pepper
8 ounces Mozzarella cheese; -shredded
1 cup Parmesan cheese; -grated

Original recipe makes 12



In large heavy pan, lightly brown beef, onion and mushrooms in oil.

Add tomatoes, paste, water, parsley, salt, Splenda, garlic powder, 1/2 teaspoon black pepper, and Italian seasoning; simmer uncovered, stirring occasionally, about 30 minutes.

Meanwhile cook noodles as directed; drain.

Stir eggs and 1/2 teaspoon black pepper into ricotta until smooth; set aside.

Preheat oven to 350F.

In 13x9x2" baking pan, spread about 1 cup sauce.

Then alternate layers of pasta, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.

Cover tightly with plastic wrap, then with foil.

Bake for 40 to 50 minutes until hot and bubbling.

Allow to stand for 15 minutes; cut into squares to serve.

Per Serving: 409 Calories; 25g Fat (54.3% calories from fat); 23g Protein; 25g Carbohydrate; 14g Dietary Fiber; 105mg Cholesterol; 902mg Sodium.

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Comment or review

Fantastic! I was raised around many great Italian Cooks in New Jersey, and this one ranks among the best! I add some Bulk Italian sausage pieces between the layers.
coidon5 1y ago

Wrap with plastic then foil the bake?
valnkentfletcher 4y ago

What can i say, worth the effort!
antondk 6y ago

[I posted this recipe.]
Pami 9y ago

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