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Classic Lasagna with Fresh Cheeses
An easy, classic lasagna made with fresh whole milk cheese that goes together easily. There is so much flavor this is bound to be a family favorite. Difficulty level: 2/10
Course
Main Dish
Cuisine
Italian
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Resting time
10
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
12
Calories
428
kcal
Author
Marye Audet-White
Equipment
13x9-inch pan
Ingredients
½
cup
water
28
ounces
crushed tomatoes
29
ounces
Tomatoes with Basil, Garlic & Oregano
diced
¼
cup
fresh basil
chopped
1
pound
lean beef
cooked
Salt
to taste
16
ounces
lasagna noodles
cooked and drained
15
ounces
whole milk ricotta cheese
1
pound
fresh whole milk mozzarella
sliced
½
cup
grated Parmesan cheese
Instructions
Preheat oven to 350F.
In large mixing bowl combine water, beef, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
Cover the bottom of a 9x13 inch baking pan with 11/2 cups of sauce mixture.
Arrange ⅓ of noodles on top of sauce.
Top with ½ of ricotta cheese, ⅓ of the mozzarella cheese and 1 cup of sauce. Cover with part of the basil.
Repeat layers and top with last ⅓ of noodles and the remaining sauce.
Cover with the remaining mozzarella and Parmesan cheeses.
Cover tightly with foil and bake for 1 hour; until noodles are cooked.
Let stand for 10 minutes before serving.
Nutrition
Calories:
428
kcal
|
Carbohydrates:
40
g
|
Protein:
29
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
75
mg
|
Sodium:
536
mg
|
Potassium:
681
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
765
IU
|
Vitamin C:
12
mg
|
Calcium:
368
mg
|
Iron:
3
mg