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Month: September 2007

Classic Italian Lasagna

6 cups Classic Tomato Sauce
1 Tbsp olive oil
1 pound ground beef
1 Italian sausage (about 1/4 pound)
salt and pepper, to taste
1.5 lbs ricotta cheese
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
3 large eggs
1 pound lasagna sheets (cooked or ready-to-bake)
2 (10 oz) packages of frozen spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F.

In a saute pan, heat olive oil until almost smoking. Add the ground beef and broken up Italian sausage then season with salt and pepper. When meat is browned, remove from heat, drain of excess fat, and set aside.  In a mixing bowl, combine the next six ingredients (ricotta cheese, seasonings, and eggs) and set aside.

In the bottom of a 13 by 9 inch baking dish, spread 1/4 of the tomato sauce to completely cover the bottom. Arrange pasta sheets side by side to form a complete and even layer. Evenly spread the ricotta cheese mixture for the next layer. Spread the dry spinach evenly across the ricotta cheese. Arrange another layer of pasta sheets, lightly pressing down to remove air pockets underneath. Spread the beef mixture evenly for the next layer and top with half of the mozzarella cheese. Spread half of the remaining tomato sauce evenly over the beef and cheese layer. Place the final layer of pasta sheets, pressing again to remove air pockets. Top the past with the remaining tomato sauce. Sprinkle evenly with remaining mozzarella cheese and Parmesan cheese

Line a large baking sheet with aluminum foil. Place the lasagna dish on top and cover with lid or aluminum foil. Place in the middle rack of the oven and bake until the top is bubbling, about 30 minutes. Remove cover and continue to bake until top is golden, about 15 minutes. Let rest for at least 10 minutes before serving.


  • Cheese (top)
  • Sauce
  • Pasta
  • Sauce
  • Cheese
  • Beef
  • Pasta
  • Spinach
  • Ricotta
  • Pasta
  • Sauce (bottom)