This lasagna recipe is a Better Homes & Gardens favorite.
We’re also sharing step-by-step instructions for layering homemade lasagna.
After baking, let the dish stand for 15 minutes before serving.
Credit: Kritsada Panichgul
)cancrushed tomatoes
2(8-oz.
)containerricotta cheeseor2cupscottage cheese,drained
14cupgrated Parmesan cheese
3cupsshredded mozzarella(12oz.)
Stir in dry red wine; bring to boiling.
Credit:BHG / Ana Cadena
Bring to boiling; reduce heat.
Simmer, covered, for 15 minutes, stirring occasionally.
Lasagna
Preheat oven to 375F.
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Cook lasagna noodles according to package directions; drain.
Rinse with cold water; drain again.
For filling, combine egg, ricotta, and the 14 cup Parmesan cheese.
Credit:BHG / Ana Cadena
Spread about 14 cup of the sauce over the bottom of a 3-quart rectangular baking dish.
Arrange three of the cooked noodles lengthwise over sauce.
Spoon one-fourth of the filling over noodles.
Credit:BHG / Ana Cadena
Test Kitchen Tip:For mess-free assembly, spoon the filling into a resealable plastic bag.
Top with one-fourth of the remaining sauce and one-fourth of the mozzarella cheese.
If desired, sprinkle additional Parmesan cheese over top.
Credit:BHG / Ana Cadena
Bake, uncovered, 35 to 40 minutes or until hot in the center (160F).
Let stand for 15 minutes before serving.
If desired, garnish with basil.
Credit:BHG / Ana Cadena
Make-Ahead Tip:Prepare as above through step 5.
Cover unbaked lasagna; chill for up to 24 hours.
To serve, bake, covered, in a preheated oven at 375F for 40 minutes.
Credit:BHG / Ana Cadena
Uncover; bake for about 20 minutes more or until heated through.
Let stand for 10 minutes before serving.
Omit the tomatoes, tomato sauce, and Italian seasoning, fennel seeds, and pepper.
Credit:BHG / Ana Cadena
For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture.
Continue as directed in step 4.
Vegetable Lasagna Variation
Prepare Classic Lasagna as directed, except omit beef or sausage.
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Add 2 tablespoons olive oil to the skillet; heat over medium-high heat.
Lasagna with Bechamel Variation
For Bechamel sauce, in a 3-quart saucepan melt 3 Tbsp.
butter with 3 cloves minced garlic over medium heat for 1 minute.
Stir in 3 Tbsp.
all-purpose flour, 12 tsp.
salt, and 12 tsp.
Gradually whisk in 212 cups milk.
Cook, whisking constantly, until thickened and bubbly.
Cook and whisk 2 minutes more.
Stir in 14 cup grated Parmesan cheese into finished sauce.
2,000 calories a day is used for general nutrition advice.
