Classic Lasagna from Seasons

Recipe

Classic Lasagna from Seasons

Primary Media

Dish of lasagna with a slice cut out

User Rating

3.7 out of 5 stars
Rate it:
20 ratings

Recipe Data

12
Servings
45min
Prep
1hr45min
Total

Recipe Wellness Badges

Author

Save Options

Description

For single-serve dinners that reheat quickly, freeze baked lasagna in individual microwavable containers.

Chef's Tip: Go lighter and replace sausage with ground chicken or ground turkey sausage.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
12Hy-Vee regular lasagna noodles
1 lbs.Italian sausage
½ c.chopped onion
1(15 oz) can Hy-Vee crushed tomatoes in puree
2(6 oz each) cans Hy-Vee tomato paste
2 c.water
½ c.chopped fresh parsley, divided
2cloves garlic, minced
2 tsp.Hy-Vee dried basil
1 ½ tsp.Hy-Vee salt
1 tsp.Hy-Vee dried oregano
¼ tsp.dried rosemary
¼ tsp.Hy-Vee black pepper
¼ tsp.Hy-Vee crushed red pepper flakes
2Hy-Vee large eggs, beaten
1(15 oz) container Hy-Vee part-skim ricotta cheese
¾ c.Hy-Vee grated Parmesan cheese, divided
2(8 oz each) pkg Hy-Vee shredded mozzarella cheese

Directions

  1. Cook lasagna noodles according to package directions, using shortest cooking time. Drain and rinse with cold water; set aside.
  2. For sauce, in a large skillet cook sausage and onion over medium heat until sausage is brown, breaking up sausage into uniform pieces. Drain if necessary. Add tomatoes, tomato paste, water, 1/4 cup parsley, garlic, basil, salt, oregano, rosemary, black pepper and crushed red pepper. Bring to a boil; reduce heat. Simmer, covered, 20 minutes.
  3. Meanwhile, in a medium bowl combine eggs, ricotta, 1/2 cup Parmesan and remaining 1/4 cup parsley.
  4. Spread 1 cup of the tomato mixture in the bottom of a 9-by-13-inch baking dish. Arrange 3 of the cooked noodles over the sauce. Top with one-third of the ricotta mixture, one-fourth of the mozzarella and 1-1/3 cups of the sauce. Repeat twice. Top with remaining noodles, sauce, mozzarella and remaining1/4 cup Parmesan. Cover tightly with foil.
  5. To serve tonight, preheat oven to 350 degrees. Bake, covered, for 40 minutes. Uncover and bake about 20 minutes more or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.
  6. To freeze for later, wrap foil-covered lasagna securely with plastic wrap. Label and freeze up to 3 months. Thaw in refrigerator for 36 to 48 hours. Remove plastic wrap, leaving foil on dish. Bake, covered, in a 350 degree oven for 1 to 1-1/2 hours. Uncover and bake about 20 to 30 minutes more or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.

Nutrition facts

Servings

410 Calories per serving

Amounts Per Serving

  • Total Fat: 18g
  • Cholesterol: 80mg
  • Sodium: 980mg
  • Total Carbohydrates: 34g
  • Protein: 28g

Daily Values

0%
Vitamin A 25%
0%
Vitamin C 20%
0%
Iron 15%
0%
Calcium 45%

Recipe Source:

Hy-Vee Seasons Holiday 2013.