Classic Italian Lasagna

prep time

20 minutes

cook time

1 hours 10 minutes


There's something warm and comforting about lasagna in general. And this classic recipe gets the layers of noodles, the ratio of cheese and the proportions of tomatoes just right.


1 pound lean ground beef
1 pound pork sausage
1 (28 ounce) can Tuttorosso® Tomato Sauce
2 (6 ounce) cans Tuttorosso® Tomato Paste
1 (28 ounce) can Tuttorosso® Diced Tomatoes in rich tomato juice
2 garlic cloves, minced
2 teaspoons sugar
2 teaspoons Italian seasoning
Salt and black pepper to taste
3 eggs, beaten
3 tablespoons chopped fresh parsley
1/2 cup grated Parmesan cheese
1 (15 ounce) carton low fat ricotta cheese
9 lasagna noodles, cooked and drained
3 cups shredded mozzarella cheese


  • Preheat over to 375o F. In a large skillet, cook beef and sausage over medium heat until browned; drain well. Add tomato sauce, tomato paste, diced tomatoes, garlic, sugar, Italian seasoning, salt and black pepper. Bring to a boil. Reduce heat to simmer and cook uncovered for 45 minutes, stirring occasionally
  • In a large bowl combine eggs and parsley. Stir in ricotta cheese and Parmesan cheese.
  • Spread 1 cup of meat sauce in an ungreased 9 X 13 inch baking dish. Layer with three noodles, ½ half of ricotta cheese, 1 cup mozzarella cheese and 1 cup sauce. Repeat layers and top with last 3 noodles and the remaining sauce. Sprinkle with remaining mozzarella cheese.
  • Cover and bake for 50 minutes. Uncover and bake 20 minutes longer. Let stand 15 minutes before serving.

  • T_ClassicItalianLasagna

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