Classic lasagna
10
Points®
Total Time
2 hr 25 min
Prep
30 min
Cook
1 hr 40 min
Serves
12
Difficulty
Moderate
Sink your teeth into this gooey version of meat lasagna. It's rich and flavorful, good enough to be called a classic. If you prefer your cheese nice and browned, place under broiler for 30 seconds to 1 minute after baking. Tomato paste is the secret to the sauce’s robust flavor. You can you use the variety that comes in a tube but if you use the canned version you might have some leftover. Spoon any remaining paste by the tablespoon onto a baking sheet and freeze. Transfer to a freezer-safe bag and store in the freezer to keep on hand for your next recipe.
Ingredients
Olive oil
2 Tbsp
Onion
1½ cup(s), chopped, finely chopped
Carrots
1 cup(s), finely chopped
Celery
1 cup(s), chopped, finely chopped
Jarred minced garlic
2 Tbsp
Uncooked 93% lean ground beef
1 pound(s)
Red wine
4 fl oz, dry variety (1/2 cup)
Canned crushed tomatoes
56 oz, two 28-oz cans, Italian plum variety
Tomato paste
3 Tbsp
Dried oregano
2 tsp
Table salt
1 tsp
Black pepper
½ tsp, freshly ground
Red pepper flakes
¼ tsp, or to taste
Fresh basil
½ cup(s), fresh, chopped
Part skim ricotta cheese
15 oz
Egg
1 large egg(s)
Grated Parmesan cheese
½ cup(s)
Fresh parsley
¼ cup(s), flat-leaf, chopped
Whole-wheat lasagna noodles, uncooked
13¼ oz, (16 uncooked noodles)
Shredded part skim mozzarella cheese
2½ cup(s), divided