Here's an old-fashioned meat-and-cheese lasagna made lighter. Whole-wheat lasagna noodles taste great in this recipe, plus they help boost the fiber to 9 grams, which is more than a third of the recommended daily intake and especially good news for a healthy heart. Source: EatingWell Magazine, September 1998

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare meat sauce: Heat oil in a large heavy pot or Dutch oven over medium-high heat. Add sausage and cook, breaking up clumps, until browned, 3 to 5 minutes. Reduce heat to medium. Add onions and carrot; cook, stirring, until softened, 2 to 3 minutes. Add mushrooms and garlic; season with salt and pepper. Cook, stirring frequently, until mushroom liquid evaporates, 4 to 6 minutes.

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  • Stir in wine, plum tomatoes, sun-dried tomatoes, oregano, basil, thyme and crushed red pepper. Bring to a simmer; reduce heat to low, cover and simmer, stirring occasionally, for 45 minutes. Uncover and cook, stirring frequently, until the sauce is very thick, 30 to 45 minutes more. Adjust seasoning with salt and pepper.

  • To prepare filling & assemble lasagna: Bring a large pot of lightly salted water to a boil. Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.

  • Cook noodles until just tender, about 10 minutes or according to package directions. Drain, then cool by plunging noodles into a large bowl of ice-cold water. Lay the noodles out on kitchen towels.

  • Season ricotta with salt, pepper and nutmeg. Spread about 1 1/2 cups meat sauce in the prepared pan. Layer 3 noodles on top. Spread another 1 cup sauce over the noodles. Dot about 2/3 cup ricotta over the sauce, then sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Continue layering the noodles, sauce and cheeses, finishing with the sauce, mozzarella and Parmesan. Sprinkle with parsley; cover with foil.

  • Bake the lasagna until the sauce is bubbling, 35 to 40 minutes. Uncover and bake until golden, 5 to 10 minutes more. Let cool for 10 minutes before cutting.

Tips

Make Ahead Tip: Prepare through Step 5. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw before baking.

Nutrition Facts

343 calories; 7.9 g total fat; 3 g saturated fat; 32 mg cholesterol; 559 mg sodium. 676 mg potassium; 44.8 g carbohydrates; 9.4 g fiber; 9 g sugar; 21.9 g protein; 2250 IU vitamin a iu; 24 mg vitamin c; 30 mcg folate; 335 mg calcium; 3 mg iron; 31 mg magnesium; 1 mg thiamin;

Reviews (11)

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11 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/13/2016
I couldn't find Italian sausages in the supermarket so I used ground chicken breast (which is less fatty). It was my first time making & eating lasagna but it turned out great even though I wasn't experienced. It tastes amazing especially the meat sauce. It took me 3hrs to make but I'd make it again though. Read More
Rating: 4 stars
04/07/2014
Wouldn't call it classic but still good! I liked this a lot but not sure I would call it a classic lasagna...they cheesiness factor isn't quite there (I used more cheese than the recipe called for and it still wasn't enough for me but of course the cheese is where the calories are!). I really liked the sauce though and I used the liquid from the tomato cans instead of draining which worked well. Also added a later of spinach. Pros: Good flavor good for leftovers Cons: Not very cheesy Read More
Rating: 3 stars
05/11/2013
Need TRUE reviews I hate it when I read a review and you change the recipe completely and then say how wonderful it is. Ugh. I am looking for those who made the recipe exactly as is because that is what I plan on doing. All these tweeks are confusing to sonepne like me who is making this for the first time. I want to be sure the original recipe is good enough so I dont waist my time and money. Anyone tried this exactly as isand still found it good? Read More
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Rating: 5 stars
03/31/2013
Delicious veggie-filled lasagna; takes longer than 2 hours Everything about this lasagna is fantastic. Just make sure that you read the instructions carefully and plan ahead. The meat sauce itself takes close to two hours to cook and simmer from start to finish (plus extra time for chopping all the veg beforehand) THEN you need another 1hr to assemble and bake. Count on 3-3.5 hours of total time for this recipe more if you're like me and make two pans (one for now and one to freeze for later!). Pros: Excellent flavor easy to make Cons: Plan ahead - time estimate at top of recipe is NOT accurate Read More
Rating: 4 stars
03/03/2013
Delicious but not enough sauce This was very tasty and easy to make. I suggest IGNORING the 12 ounces comment regarding the pasta noodles. Buy only 12 noodles I over bought and have enough noodles for a second lasagna. In Step 5 when assembling the lasagna ignore the quantities suggestion and just spread thin even layers of sauce. I put 1.5 cups of sauce first like it suggested but didn't have enough sauce for the rest of the layers. I ended up having to use some jar pasta sauce to be able to use the last 3 noodles and remaining cheese. Next time I will make sure I assemble it to use the sauce on all layers. Pros: easy delicious Cons: ingredient list misleading assembly instructions misleading Read More
Rating: 5 stars
06/18/2012
Yummy-licious This was the best lasagna I've EVER made. My tweaks: we aren't huge on cooked tomatoes so no sun-dried tomatoes; I used only 1 can 28oz diced drained tomatoes added 1/2 cup Organic pasta sauce added spinach; used fine diced smoked turkey kielbasa (couldn't find the other) and cooked the rest as instructed. We LOVED this recipe. He didn't even know it was packed with veggies until he passed his compliments to the chef - Me c/o Eating Well. Thank you! Pros: Veggie-Packed Read More
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Rating: 5 stars
01/16/2012
The absolute BEST lasagna we've ever had - EVER!!! I made this tonight for dinner cutting the recipe in half for my husband & myself with leftovers for tomorrows dinner...this lasagna was FABULOUS!!! I wasn't sure about the sauce at first...a whole onion half a carrot mushrooms sun-dried tomatoes and only a 14.5 ounce can of tomatoes? I did add 2 tsp. of Italian Seasoning and 2 Tbsp. of minced garlic (we LOVE garlic) but stuck to the recipe otherwise. We LOVE this recipe!! It is actually the best we've ever had in our lives!! We will never EVER order lasagna at a restaurant or take-out again!!! Oh and I used no-boil whole wheat organic lasagna noodles and an 8-oz. organic chicken Italian sausage which cut the calories & fat (and effort in boiling/cooling the noodles) even more!! AWESOME recipe!!! Pros: Positively delicious healthy Cons: A bit time consuming Read More
Rating: 4 stars
10/30/2011
My family loves this. I leave out the carrots and add fresh spinach leaves between layers and add a can of crushed tomatoes to make it extra saucy. Feeds four people with leftovers! Great and easy recipe! Read More
Rating: 4 stars
10/30/2011
It was my first time preparing lasagna it followed this recipe and everyone loved it!!! I was so proud of it since it was my first time and everyone told me that this lasagna was so delicious:) Read More
Rating: 4 stars
10/30/2011
I could not love this recipe more. It was definitely hotter than I expected (no doubt due to the spiciness of the Italian turkey sausage I selected combined with the added crushed red pepper) but my husband is a huge fan of spicy food so he was ecstatic. I used red wine vinegar in lieu of the red wine since that's what I had on hand and it was amazing! The sauce has a unique flavor and it makes me almost disappointed at how filling this dish is! Read More
Rating: 4 stars
10/29/2011
This lasagna recipe had lots of flavor and was simple to make. It's hard to please all three of my kids with dinner but this one was successful at that. A definite keeper in my recipe box. Read More