Wine-Tasting Lasagna | Midwest Living

Wine-Tasting Lasagna

Wine-Tasting Lasagna

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  • Makes: 9 servings
  • Prep 1 hr
  • Bake 55 mins
  • Stand 15 mins

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Hosting a wine tasting party? Serve this classic lasagna. With its rich meaty sauce and creamy cheese layers, it's a main dish that's always a favorite.


  • 9 dried lasagna noodles
  • Nonstick cooking spray
  • 1/2 pound lean ground beef or ground pork
  • 1/2 pound bulk hot Italian sausage or bulk pork sausage
  • 1 cup chopped onion (1 large)
  • 1/2 cup finely chopped carrot (1 medium)
  • 1 tablespoon minced garlic (6 cloves)
  • 1 28 - ounce can crushed tomatoes in puree
  • 1/2 6 - ounce can tomato paste (1/3 cup)
  • 2 teaspoons packed brown sugar
  • 2 teaspoons dried oregano, crushed
  • 1 bay leaf
  • 1/4 cup snipped fresh basil
  • 1 egg
  • 1 cup light ricotta cheese
  • 1 cup 2% or 4% cottage cheese
  • 3/4 cup grated Parmesan or Romano cheese
  • 1/8 teaspoon ground black pepper
  • 1/2 10 - ounce package frozen chopped spinach, thawed and well-drained
  • 2 3/4 cups shredded mozzarella cheese (11 ounces)


  1. Cook lasagna noodles according to package directions, except omit any oil or salt; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.
  2. For meat sauce: In a 4- to 5-quart Dutch oven, cook and stir beef, sausage, onion, carrot and garlic over medium-high heat until meat is browned. Drain off fat. Stir in undrained tomatoes in puree, tomato paste, brown sugar, oregano and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in fresh basil. Remove bay leaf; discard. Set sauce aside.
  3. For filling: In a medium bowl, combine egg, ricotta cheese, cottage cheese, 1/2 cup Parmesan cheese and black pepper. Stir in spinach.
  4. To assemble, spread 1/2 cup of the sauce evenly in the bottom of prepared baking dish. Arrange 3 lasagna noodles in the dish. Spread with half of the filling. Top with 1 cup of the mozzarella cheese. Top with half of the remaining sauce, spreading to evenly cover cheese. Top with 3 more noodles, remaining filling, and 1 cup mozzarella. Top with remaining noodles and sauce.
  5. Bake, covered, in a 350 degree oven for 40 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, for 15 to 20 minutes more or until heated through. Let stand for 15 minutes before serving.

Nutrition Facts

(Wine-Tasting Lasagna)

Servings Per Recipe 9, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 9, Riboflavin (mg) 0, chol. (mg) 102, sat. fat (g) 11, vit. C (mg) 14, carb. (g) 32, Thiamin (mg) 0, Fat, total (g) 24, cal. (kcal) 472, calcium (mg) 384, vit. A (IU) 2770, pro. (g) 30, iron (mg) 3, sodium (mg) 974, sugar (g) 9, Potassium (mg) 376, Folate (µg) 77, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 2, fiber (g) 4

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