Classic Lasagna Recipe
This hearty Classic Lasagna features layers of meaty red sauce, rich goat cheese ricotta filling and melty mozzarella cheese which creates the ultimate recipe done right!
Servings: 16 servings
Calories: 364kcal
Ingredients
For the Sauce
- 3 tbsp extra virgin olive oil
- 1 lb ground beef or ground turkey
- 1 lb Italian sausage
- 1 cup chopped onions
- 1/2 cup chopped green peppers
- Seasoned salt and black pepper to taste
- 1 tbsp minced garlic
- 42 oz crushed tomatoes 1 1/2 (28 oz) cans
- 29 oz tomato sauce 1 29 oz can
- 2 tbsp red wine
- 1/4 cup chicken stock
- 1 tbsp Italian seasoning
- 2 tbsp granulated sugar plus 1 tsp or more to taste
For the Filling
- 4 oz Montchevre Plain Goat Cheese
- 1 cup ricotta cheese
- 1 large egg
- 1 1/2 tsp basil chopped
- 1/4 cup freshly shredded Stella Parmesan Cheese
- 1/2 tsp salt
- 1/4 tsp garlic salt
For the Remaining Ingredients
- Lasagna noodles can use no boil or make sure they are already boiled and prepared
- 3 cups Stella Fresh Mozzarella or Italian blend shredded cheese Up to 4 cups or more if desired
- Stella Shredded Parmesan Cheese for garnish
- Parsley for garnish
Instructions
For the Sauce
- Add olive oil to a large pot over medium high heat on the stove.
- Add ground beef (or turkey), Italian sausage, onion, green pepper and salt and pepper. Brown until cooked.
- Next add garlic and cook for 1 minute continuing to stir.
- Then add in crushed tomatoes, tomato sauce, red wine, chicken stock, Italian seasoning, sugar, and red pepper flakes. Continue to simmer until the sauce has thickened about 30-40 minutes then set aside.
For the Filling
- Combine goat cheese, ricotta cheese, egg, basil, parmesan cheese, salt and garlic salt in a large bowl and mix until combined.
- Set aside.
For Assembly
- Preheat the oven to 375 degrees.
- Spray the bottom of a 9x13 inch baking dish.
- This is where I give you a little more freedom. Feel free to add as much of the sauce and cheese as you want!
- Spread about 1 cup of the meat sauce in the bottom of your baking dish. Place 4 lasagna noodles over the sauce, then spread some of the goat cheese mixture over the noodles. Layer with the mozzarella, then add more meat sauce, then repeat the layers with the remaining ingredients finishing with mozzarella and parmesan.
- Bake the lasagna: Cover the lasagna with foil. Spray the side of the foil facing the lasagna with cooking spray to avoid sticking.
- Bake for 25 minutes, remove the foil, then bake for another 25 minutes. Remove from the oven and let lasagna cool and rest for 15-20 minutes then sprinkle with parsley and serve.
Notes
On the rare occasion there is leftover lasagna in my house, I like to cut it up in individual-sized portions and store them in airtight containers. Storing individual pieces makes for a quick lunch, dinner or maybe even a light snack? Properly stored, cooked lasagna will last for 3-5 days in the refrigerator.
To further extend the shelf life, tightly wrap the lasagna in plastic wrap or aluminum foil and freeze it. Frozen lasagna will maintain its best quality for 2-3 months.
Nutrition
Calories: 364kcal | Carbohydrates: 13g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 907mg | Potassium: 605mg | Fiber: 3g | Sugar: 8g | Vitamin A: 717IU | Vitamin C: 16mg | Calcium: 217mg | Iron: 3mg