Classic Beef Lasagna --
  • Total Recipe Time: 1-1/2 to 1-3/4 hours
  • Makes 8 servings


  1. 1-1/2 pounds ground beef (96% lean)
  2. 1 cup Sutter Home® Cabernet Sauvignon or other dry red wine
  3. 2 jars (24 ounces each) Classico® Tomato & Basil Pasta Sauce
  4. 2 cups shredded part-skim mozzarella cheese, divided
  5. 1 container (15 ounces) part-skim ricotta cheese
  6. 1 package (9 to 10 ounces) frozen chopped spinach, thawed, squeezed dry
  7. 12 uncooked oven-ready (no-boil) lasagna noodles
  8. 1/4 cup shredded Parmesan cheese


  1. Preheat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Add wine; continue cooking 3 minutes, stirring occasionally. Remove skillet from heat; stir in pasta sauce. Set aside.
  2. Combine 1-1/2 cups mozzarella cheese, ricotta cheese and spinach in large bowl; mix well. Set aside.
  3. Spread 1 cup beef mixture over bottom of 13 x 9 x 2-inch glass baking dish. Top with 4 lasagna noodles, half of cheese mixture and 2 cups beef mixture. Repeat layers. Top with remaining 4 noodles and beef mixture.
  4. Cover with aluminum foil. Bake in 350°F oven 40 minutes. Remove foil. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake 10 to 15 minutes or until sauce is bubbly. Let stand 10 minutes before serving.
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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