Classic Lasagna

From EatingWell: September 1998, EatingWell for a Healthy Heart Cookbook (2008), The Essential EatingWell Cookbook (2004)

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.

READER'S COMMENT:

"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. "

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9 Reviews for Classic Lasagna

05/11/2013

Anonymous

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?

Comments

03/31/2013

Anonymous

Recommends this recipe

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

Comments

03/03/2013

christine.mcmillion

Recommends this recipe

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

Comments

06/18/2012

Sbaker_2

Recommends this recipe

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

Comments

01/15/2012

shawnee_girl34

Recommends this recipe

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

Comments