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Baked Lasagna


One of the all-time classic Italian recipes!

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  • 1/2 pound Italian sausage
  • 1/2 pound ground beef
  • 1 clove garlic, minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup dry red wine (optional)
  • 2 (16 oz.) jars spaghetti sauce
  • 1 (6 oz.) tomato paste
  • 1 (16 oz.) package lasagna noodles
  • 2 eggs, slightly beaten
  • 2 cups ricotta
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons parsley flakes
  • dash black pepper, freshly ground
  • 1 pound mozzarella cheese, thinly sliced


Servings 9


Step 1

Brown meat in large skillet. Drain off excess fat. Add garlic, oregano, 1/2 teaspoon salt and wine. Simmer 3-5 minutes. Stir in spaghetti sauce and tomato paste. Cook, stirring occasionally 10-15 minutes.
Drop lasagna, singly, into 6 quarts boiling water to which 2 tablespoons salt have been added. Boil for 5 minutes over medium heat. Stir with wooden spoon. Drain and rinse with cold water.
Combine eggs, ricotta cheese, Parmesan cheese, parsley, and pepper. Blend well.
In a greased 13" x 9" x 2" pan, arrange a layer of lasagna. Spread with a layer of ricotta cheese mixture, a layer of meat sauce and a layer of sliced mozzarella. Repeat until all ingredients are used. Save enough of the sauce to pour over top. Finish with a layer of mozzarella cheese.
Back in 350°F oven for 30 minutes or until bubbly. Let stand 10 minutes before serving.

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