This classic lasagna recipe from Better Homes and Gardens is cheesy and flavorful. The lasagna is prepared with different cheese varieties, such as ricotta or cotton cheese, mozzarella, and parmesan. This recipe takes about 1 hour to make the perfect lasagna and makes 8 servings.
Ingredients
- 12 ounces Italian sausage or ground beef
- 6 dried lasagna noodles
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 1 14.5 ounce can diced tomatoes, undrained
- 1 8 ounce can tomato sauce
- 1 tablespoon dried Italian seasoning, crushed
- 1 teaspoon fennel seeds, crushed (optional)
- ¼ teaspoon black pepper
- 1 beaten egg
- 1 15 ounce container ricotta cheese
- ¼ cup grated Parmesan cheese
- 6 ounces shredded mozzarella cheese
- Grated Parmesan cheese (optional)
- Snipped fresh basil (optional)
How to make lasagna
In a saucepan, cook onion, garlic, and sausage until the meat is brown. Drain and set aside.
Stir in tomatoes, tomato sauce, Italian seasoning, funnel seeds, and black pepper into the meat. Bring the sauce to boil, and then reduce heat. Cover and simmer for 15 minutes.
Cook noodles for 10 minutes or until tender. Drain and rinse with cold water. Drain and set aside.
For filling, combine ricotta, ¼ cup parmesan, and egg. Set aside.
Spread about half cup of sauce in a 2-quart baking dish. Layer half of the noodle in the dish and then spread half of the filling. Top with the remaining meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle parmesan cheese over the top if desired.
Preheat oven at 375F. Bake the lasagna for 30 minutes. Let it cool down slightly for 10 minutes before serving.
Better Homes and Gardens Lasagna Recipe
Ingredients
- 12 ounces Italian sausage or ground beef
- 6 dried lasagna noodles
- 1 cup chopped onion (1 large)
- 2 cloves garlic, minced
- 1 14.5 ounce can diced tomatoes, undrained
- 1 8 ounce can tomato sauce
- 1 tablespoon dried Italian seasoning, crushed
- 1 teaspoon fennel seeds, crushed (optional)
- ¼ teaspoon black pepper
- 1 beaten egg
- 1 15 ounce container ricotta cheese
- ¼ cup grated Parmesan cheese
- 6 ounces shredded mozzarella cheese
- Grated Parmesan cheese (optional)
- Snipped fresh basil (optional)
Instructions
- In a saucepan, cook onion, garlic, and sausage until the meat is brown. Drain and set aside.
- Stir in tomatoes, tomato sauce, Italian seasoning, funnel seeds, and black pepper into the meat. Bring the sauce to boil, and then reduce heat. Cover and simmer for 15 minutes.
- Cook noodles for 10 minutes or until tender. Drain and rinse with cold water. Drain and set aside.
- For filling, combine ricotta, ¼ cup parmesan, and egg. Set aside.
- Spread about half cup of sauce in a 2-quart baking dish. Layer half of the noodle in the dish and then spread half of the filling. Top with the remaining meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle parmesan cheese over the top if desired.
- Preheat oven at 375F. Bake the lasagna for 30 minutes. Let it cool down slightly for 10 minutes before serving.
