Classic Italian Lasagna

A classic, family-favorite lasagna recipe made with creamy Ricotta, shredded Mozzarella, Romano and a hearty meat sauce. It has lots of flavor and we’ve made it faster and easier to prepare by using oven-ready, no-boil lasagna noodles.


  • 1 lb lean ground beef
  • 1/2 lb mild or spicy bulk Italian Sausage
  • 3 cloves garlic, finely chopped
  • 1 tsp fennel seed
  • 1 jar (24 oz) roasted garlic marinara sauce (3 cups)*
  • 1 can (14 1/2 oz) fire-roasted crushed tomatoes
  • 1 container (15 oz) Crystal Farms Part Skim Ricotta Cheese
  • 1/2 cup Crystal Farms Shredded Romano Cheese
  • 1/8 tsp nutmeg
  • to taste freshly ground pepper
  • 12 oven-ready (no-boil) lasagna noodles (8 to 9 ounce package)
  • 4 cups (16 oz) Crystal Farms® Shredded Mozzarella Cheese


  • Heat oven to 350°F. Grease 13x9-inch glass baking dish or ceramic casserole.
  • Cook beef, sausage, garlic, and fennel seed in a large skillet over medium-high heat for about 10 minutes or until no longer pink. Drain excess fat. Stir in marinara sauce and crushed tomatoes.
  • Mix ricotta, ¼ cup Romano cheese, and nutmeg in medium bowl.
  • Spread ¼ of meat sauce in bottom of baking dish. Place 3 lasagna noodles crosswise over sauce. Spread with 1/3 of the ricotta mixture, ¼ of meat sauce, then sprinkle with 1 cup mozzarella cheese. Repeat two more times.
  • Top with remaining lasagna noodles, sauce, and mozzarella. Sprinkle with remaining ¼ cup Romano cheese. Spray one side of a piece of foil; cover baking dish. Bake 30 minutes; uncover and bake 10 to 15 minutes longer. Let stand 5 minutes before cutting.