Classic Lasagna Recipe
View original ↗
Once Upon a Chef · by Jennifer Segal★ 5.0 (386)

Classic Lasagna Recipe

NUTRITION · PER SERVING135M COOK
CAL 46%·PRO 82%
CARBS 50G22% OF CAL
5G FIBER10G SUGAR35G OTHER
FAT 61G60% OF CAL
29G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rich, hearty lasagna with a meat ragu, creamy béchamel, and multiple cheeses. A classic Italian comfort dish built in layers.

mainitalianpastaporkvegetarian
View the full recipe on Once Upon a Chef →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1 medium yellow onion, (roughly chopped)
  • 5 cloves garlic, (roughly chopped)
  • 2 medium carrots, (roughly chopped)
  • 1 stalk celery, (roughly chopped)
  • 3 tablespoons olive oil, (divided)
  • 1½ pounds Italian sausage ((bulk or removed from casing))
  • ¾ cup dry red wine
  • 1 (28-oz) can crushed tomatoes
  • ½ cup heavy cream
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons sugar
  • 1½ teaspoons dried thyme
  • 2 bay leaves
  • 1 (15-oz) container whole milk ricotta (about 1¾ cups)
  • 3 oz cream cheese
  • 1 large egg
  • 1 clove garlic, (roughly chopped)
  • ¾ cup grated Parmigiano-Reggiano
  • ½ cup roughly chopped fresh basil
  • 12 oven ready, (no boil lasagna noodles (such as Barilla))
  • 16 oz shredded whole milk mozzarella cheese
  • ¼ cup grated Parmigiano-Reggiano
PREP
30M
SODIUM
1437MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.