This classic, meat-filled lasagna has lean ground beef, or you can use Italian sausage; and all the traditional ingredients found in the classic Italian version. We use uncooked lasagna noodles to make preparation a breeze.
1/2 cup water1 (28 ounce) can Redpack® Crushed Tomatoes in Puree 28 oz1 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano 28 oz or 2 (14.5 ounce) cans Redpack® Diced Tomatoes Basil, Garlic & Oregano 14.5 ozSalt to taste1 pound lean ground beef, Italian sausage or ground turkey, cooked and drained1 (16 ounce) box traditional lasagna noodles, uncooked1 (15 ounce) carton low fat ricotta cheese3 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese
- Preheat oven to 350° F. In large mixing bowl combine water, crushed tomatoes and diced tomatoes, salt, and cooked ground beef; stir to combine ingredients.
- Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.
- Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
- The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a easy weeknight dinner.