Classic Lasagna

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

Your rating: None Average: 4 (158 votes)

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.

"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. "
Classic Lasagna

10 Reviews for Classic Lasagna

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.

Good flavor, good for leftovers
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 (1)


Anonymous wrote 2 years 48 weeks ago



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!).

Excellent flavor, easy to make
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.

easy, delicious

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!


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