Old Country Italian Lasagna


Main Dish
Old Country Italian Lasagna

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What makes this lasagna extra special? A quick homemade sauce. In fact, you can make a double batch of the sauce and freeze a portion for later. 

Watch it being made by a first-timer on I Think I Burnt the Water at HSTV.com.

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Servings and Ingredients

Serves 12
1 (15 oz) container Hy-Vee part-skim ricotta cheese
2 Hy-Vee large eggs, beaten
1 c. grated fresh Parmesan cheese
1 tbsp. Hy-Vee parsley flakes
½ c. water (omit if using traditional Hy-Vee lasagna)
1 recipe Italian Tomato Sauce, recipe follows
1 (12 oz) pkg Hy-Vee oven-ready lasagna (or one 16-ounce pkg traditional Hy-Vee lasagna prepared according to package instructions and rinsed in cold running water)
1 (8 oz) pkg fresh mushrooms, sliced
1 c. packed fresh baby spinach leaves
4 c. Hy-Vee shredded mozzarella
1 (8 oz) ball fresh mozzarella, cut into 15 slices approximately 1/8-inch thick
Fresh basil leaves, for garnish
Italian Tomato Sauce:
¼ c. plus 2 tbsp Hy-Vee Select olive oil, divided
1 medium white onion, minced
5 clove(s) garlic, minced
2 (28 oz each) cans Hunts crushed tomatoes, undrained
1 tbsp. Hy-Vee parsley flakes
2 tsp. Hy-Vee Italian seasoning
2 tsp. Hy-Vee dried basil
1 tsp. Hy-Vee dried oregano
2 bay leaves
2 sprigs fresh rosemary or 1 tsp dried rosemary
½ tsp. Hy-Vee salt
3 tbsp. Hy-Vee butter, cut into cubes


  1. Preheat oven to 375 degrees. Spray a 13-by-9-by-2-inch pan with cooking spray; set aside. In a medium mixing bowl combine ricotta cheese, eggs, Parmesan cheese and parsley flakes; set aside. Stir water into prepared Italian Tomato Sauce. (If using traditional lasagna, do not add water to sauce.)
  2. Spread 1 cup sauce in the bottom of prepared pan. Layer 4 lasagna noodles to cover the sauce. Spread with one-third of ricotta cheese mixture and top with 2 cups sauce, one-third mushrooms, one-third spinach and 1-1/3 cups shredded mozzarella cheese. Repeat twice. Top with a final layer of noodles, pressing down gently; top with remaining sauce. Cover with foil and place on a baking sheet to catch spills.
  3. Bake for 1 hour. Remove foil. Top with fresh mozzarella slices. Press basil leaves into cheese. Return to oven for 10 to 15 minutes or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.
  4. To make Italian Tomato Sauce,in a large heavy saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add onion and garlic and saute; until translucent, about 5 minutes. Add remaining olive oil, tomatoes, herbs and salt; bring to boiling.
  5. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Remove and discard bay leaves and rosemary sprigs. Add butter cubes and stir until melted. Let simmer for another 5 minutes. Remove from heat and let cool.

Nutrition facts


500 Calories per serving

Amounts Per Serving

  • Total Fat: 27g
  • Cholesterol: 100mg
  • Sodium: 870mg
  • Total Carbohydrates: 37g
  • Protein: 28g

Daily Values

Vitamin A 30%
Vitamin C 15%
Iron 20%
Calcium 50%

Recipe Source:

Hy-Vee Seasons Holiday 2012, I Think I Burnt the Water on HSTV.com.