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Basic Lasagna with Meaty Sauce

User Rating 4.5 Star Rating (4 Reviews)


Basic Lasagna with Meaty Sauce
Basic lasagna recipe with ricotta cheese.


  •  Sauce
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 pound ground chuck or round
  • 1 large can (28 ounces) tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons salt
  • pinch cayenne pepper
  • 1 teaspoon sugar
  • 1/4 teaspoon dried basil
  • 1 bay leaf
  • 2 cups water
  • Remaining Ingredients
  • 8 ounces lasagna noodles
  • 2 tablespoons salt for cooking water
  • 1 tablespoon olive oil
  • 16 ounces low fat ricotta cheese
  • 8 ounces sliced Mozzarella cheese
  • 1/3 cup grated Parmesan cheese


Start sauce about 30 to 45 minutes in advance.
In a large deep saucepan over medium heat, sauté onion and garlic in 3 tablespoons of olive oil until onions are soft. Add ground beef and brown, stirring frequently. Pour off excess fat. Add remaining ingredients; stir well. Reduce heat to low and simmer slowly, uncovered, for 1 hour.

Cook noodles in salted boiling water as package directs, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil.

Spoon some of the sauce into a large 3-quart baking dish. Top with a layer of noodles. Spoon about one third of the sauce over the noodles and follow with about half of the ricotta, a few tablespoons of Parmesan, and about one third of the Mozzarella cheese. Repeat with another one third of noodles, another one third of the sauce, the remaining ricotta, another one third of the mozzarella and a few tablespoons of Parmesan cheese. Finish with the last layer of noodles, the remaining sauce, Parmesan, and mozzarella cheese.. 

Bake, uncovered, at 325° for 45 minutes.

Serves 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
Next day, awesome., Member glenlivet

At first, disappointment because while the recipe was followed diligently, the resulting lasagna was quite wet and didn't seem to want to set up, even after an hours resting on the counter out of the oven. But then after the lasagna spent a night in the fridge, it was just great. Firm to the knife, made an attractive presentation, and was downright delicious. No question about it, I'll make this again, I'll just be a bit more patient with it next time.

1 out of 1 people found this helpful.

See all 4 reviews

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