Classic Beef Lasagna --
  • Total Recipe Time: 1 hour 30 minutes
  • Makes 10 servings.


  1. 1-1/2 pounds Ground Beef (93% lean or leaner)
  2. 1/2 cup dry red wine
  3. 2 teaspoon dried Italian seasoning, divided
  4. 2 jars (24 ounces each) reduced-sodium pasta or marinara sauce
  5. 2-1/2 cups shredded mozzarella cheese, divided
  6. 1 carton (15 ounces) part-skim ricotta cheese
  7. 1 package (10 to 12 ounces) frozen chopped spinach, thawed, squeezed dry (optional)
  8. 1 egg, beaten
  9. 1 package (16 ounces) no-cook wavy lasagna noodles
  10. 1/4 cup shredded Parmesan cheese


  1. Preheat oven to 350°F. Heat 12-inch nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally. Add wine and 1-1/2 teaspoons Italian seasoning; cook 3 minutes, stirring occasionally. Remove skillet from heat; stir in pasta sauce. Set aside.
  2. Combine 1-1/2 cups mozzarella cheese, ricotta cheese, spinach, if desired, egg and remaining 1/2 teaspoon Italian seasoning in large bowl; mix well. Set aside.
  3. Spread 1 cup beef mixture over bottom of greased 13 x 9 x 2-inch glass baking dish. Top with 4 lasagna noodles, third of cheese mixture and 1 cup beef mixture. Repeat layers twice with each layer containing 4 noodles, half of remaining cheese mixture and 1 cup beef mixture. Top lasagna with remaining 4 noodles; then remaining 1 cup beef mixture.
  4. Cover with aluminum foil. Bake in 350°F oven 40 minutes. Remove foil. Sprinkle with remaining 1 cup mozzarella cheese and Parmesan cheese. Bake 20 minutes or until sauce is bubbly and cheese is golden brown. Remove from oven; 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.
  • Drizzle with extra virgin olive oil before serving, if desired.
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