A Classic Lasagna Recipe That Will Bring You Back to The Old Country

lasagna 2 retouchedUsually, lasagna is something I make a ton of in the winter. It’s rich, it’s creamy, and to me it’s comfort food at its finest. But if you live in the DMV area like me, you’ll know that this ‘spring’ still feels a lot like winter. So a classic lasagna recipe is definitely still on the menu!

I’ve made several Italian dishes already, and have even talked about how to make Italian cuisine healthier, but for this post I wanted to cook something that was super classic and traditional.

5 Simple and Healthy Tips for Making a Classic Lasagna Recipe

  • lasagna retouchedDon’t boil the noodles! I know traditional recipes recommend cooking the noodles before assembling the dish. I’ve noticed you can still use regular noodles without cooking them before hand. Simply increase the cooking time of your dish.
  • Place a cookie sheet underneath your lasagna pan. This will help keep your oven clean. It will also make removing the hot lasagna pan much easier.
  • Shred your own cheese! My post about healthy Italian eating delved into how cellulose in shredded cheese can lead to all kinds of health problems. Not only will you avoid this unneeded additive when you shred the cheese yourself, but in my opinion you’ll get a much better melt factor.
  • Sneak in veggies! Okay, so maybe this tip isn’t part of a classic lasagna recipe. This recipes has lots of fresh tomatoes and mushrooms in the sauce, giving you an extra boost of vitamins and antioxidants. Keep in mind that you can use other veggies like spinach, zucchini, and even broccoli to name a few!
  • Enjoy in moderation. I know lasagna is delicious and super comforting. But to be honest with you, this isn’t the kind of dish you can make or enjoy every night of the week. Make lasagna and other heavy Italian dishes a couple of times a month at most. This way, you’ll still be able to indulge in all the cheesy goodness with out sacrificing your health.
  • Classic Italian Lasagna
Servings Prep Time Cook Time
12 90minutes 120minutes




  1. Mix the ricotta cheese, egg, and dried parsley flakes in a bowl. Set aside.
  2. Saute onion and garlic in the olive oil. Add beef and brown until cooked, draining if needed. Add tomato products, Italian seasoning, and fresh parsley. Bring mixture to a boil and let simmer for 30-45 minutes.
  3. Add mushrooms and continue to simmer for 15-20 minutes.
  4. Lightly grease a 9x13 baking pan. Spread a small layer of sauce on the bottom of the pan. Cover with a layer of the uncooked lasagna noodles, then another layer of generous sauce. Add a layer of ricotta cheese.
  5. Repeat the layers of uncooked noodles, sauce, and ricotta cheese until you reach the top of the pan (approximately three times). Cover with shredded mozzarella cheese.
  6. Cover with foil and bake at 375 degrees Fahrenheit for 2 hours. Remove from oven and allow to cool for 10-15 minutes before serving.

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