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Lasagna Cucina

Lasagna Cucina
Makes:
8
Prep Time:
20
minutes
Total Time:
100
minutes
Low Calorie
based on
13 reviews
Lasagna Cucina is a wonderfully delicious Italian home-style favorite. This recipe makes two (8- or 9-inch) panfuls. Eat one for dinner and freeze the other, so dinner is ready whenever you need it.

In this recipe:



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Ingredients:

  • 1 package (8 ounces) lasagna noodles, prepared according to package directions
  • 8 ounces mild Italian sausage
  • 1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
  • 2 cans (6 ounces each) Italian tomato paste
  • 1 cup water
  • 2 MAGGI Beef Flavor Bouillon Cubes
  • 1/2 teaspoon crushed dried basil
  • 1 container (15 ounces) ricotta cheese
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Romano Cheese
  • 1 large egg
  • 3 cups (12 ounces) shredded mozzarella cheese, divided

Directions:

PREHEAT oven to 350° F.

CRUMBLE sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Combine ricotta cheese, Romano cheese and egg in small bowl.

LAYER in one 13 x 9-inch or two 8- or 9-inch-square baking dishes as follows: 1/3 lasagna noodles, 1/2 meat sauce, 1/3 lasagna noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese; cover.

BAKE for 40 minutes. Uncover; bake for an additional 15 minutes or until bubbly and cheese is melted.

FOR FREEZE AHEAD:
PREPARE
and assemble lasagna as above. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE for 40 minutes. Uncover; bake for 15 minutes or until bubbly and cheese is melted.





Reviews:

Review This Recipe
  •  Star(s)

    Yummy

    Jenny from Texas

    This turned out to be really yummy. It was a nice change from lasagna with hamburger meat. I made it in the two 8x8 casserole dishes and took one to a friend. We didn't have any leftovers! If you like sauce, then I would recommend doubling it.

  •  Star(s)

    The Perfect Lasagna!

    Megan from Columbus, Ohio

    This is the first lasagna I've made on my own, and it turned out perfectly. My family loved it, and even my picky 4-year old ate it! As my husband suggested, I will double the meat next time, probably supplementing the italian sausage (expensive!) with ground beef. Also, I had expected more sauce. I think I will double the sauce and have the extra on the side for people who like more sauce.

  •  Star(s)

    Lasagna Magnifico

    Tamara Lesley from Medway, Ohio

    Lasagna is my favorite dish for dinner or supper. You can serve it on special days or just an average day for your family. I prefer to use less sausage and add half hamburger that has been fried with the grease poured off because most of my family doesn't care for sausage. The only way to make them eat it is to sneak it in the lasagna. I would like to welcome you to visit me at: www.spiritual-harmony.com for pictures of my family, good reading, and information about Fibromyalgia. I am learning what I can eat and not eat to that will cause me more pain later in the evening. Thank you for all of your recipies. I am going to try to make a lucious Sugar Pie like my Grandmother used to make for special ocassions.

  •  Star(s)

    Very Good!

    Alison from Wisconsin

    This recipe was very good and easy to follow. I used cottage cheese instead of ricotta and used no-boil noodles instead. The only change my husband would make, is to double the amount of sausage. I thought it was excellent!

  •  Star(s)

    Excellent!

    Lori Robinson from Stuart, Florida

    I've tried a few different lasagna recipes, but i've never found one that really hit the spot...until now. I made a few substitutions though. Instead of using a cup of water, I used a half a cup of water and half a cup of white wine. I also used small curd cottage cheese instead of ricotta,(I can't stand ricotta cheese). It was wonderful, and I will make it again.

  •  Star(s)

    Excellent and easy!!!

    Kim from

    I am making this for dinner tonight for the second time. It is so good and so easy. My husband loves lasagna. When I made it the first time, he said not to change a thing. I used the no-cook lasagna noodles for the first time when I made this dish. It was great. This recipe is now a regular dish I will make.

  •  Star(s)

    Best Lasagna ever!

    Trisha Thompson from West Monroe, LA

    I teach at a middle school and we were studying Italian culture and cuisine. The student’s assignment was to find Italian recipes for us to vote on and use in lab. The first time the students made this it was a total success!! The students loved the recipe.

  •  Star(s)

    Excellent dish!

    Maranda from

    I made this dish for my fiance and his family. It was a hit. Since I am a vegetarian I substituted the sausage with "Gimme Lean" sausage, a soy product, and it tasted wonderful. It is my new favorite lasagna recipe!

  •  Star(s)

    BUONO!

    michael triano from

    I made this for Sunday dinner and it was great- this will be are lasagna dish from now on-PS takes longer then 20 minutes to prepare-but well worth it-Next time I am going to double the sauce part and put half away for next time cause thats where the most of the prep time is

  •  Star(s)

    BUONO!

    michael triano from

    I made this for Sunday dinner and it was great- this will be are lasagna dish from now on-PS takes longer then 20 minutes to prepare-but well worth it-Next time I am going to double the sauce part and put half away for next time cause thats where the most of the prep time is

  •  Star(s)

    Delicious!!

    Rose Henry from Soldotna, AK

    I modified this a bit by adding more sausage, a can of tomato sauce, and alot of home-grown herbs. I did this cause I always run out of sauce before I'm finished assembling lasagna. But it was absolutely wonderful, my husband and kids loved it. My only fear is I won't be able to duplicate it!!!

  •  Star(s)

    Better than the "Olive Garden" !!!

    Naomi L. Aguilera from san antonio, tx

    It was the best home cooked lasagna ever made...

  •  Star(s)

    great and easy to cook

    Lisa Parker from Greenfield Center, NY

    If you like hot use hot sausage, if not use sweet sausage. Easier with the patties, not the linked sausage. To prevent noodles of first layer sticking to the bottom of the pan, I used a tablespoon of the sauce and spread it on the bottom of the pan using the back of the spoon. I used a 16oz box of lasagna noodles in a 13

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 400
  • Calories from Fat: 140
  • Total Fat: 15g (24% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 80mg (27% of DV)
  • Sodium: 1200mg (50% of DV)
  • Carbohydrates: 37g (12% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 9g
  • Protein: 28g
  • Vitamin A: 20% of DV
  • Vitamin C: 20% of DV
  • Calcium: 50% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lasagna Cucina

Ingredients

  • 1 package (8 ounces) lasagna noodles, prepared according to package directions
  • 8 ounces mild Italian sausage
  • 1 can (14.5 ounces) recipe-ready diced tomatoes, undrained
  • 2 cans (6 ounces each) Italian tomato paste
  • 1 cup water
  • 2 MAGGI Beef Flavor Bouillon Cubes
  • 1/2 teaspoon crushed dried basil
  • 1 container (15 ounces) ricotta cheese
  • 1/4 cup (.75 ounce) BUITONI Refrigerated Freshly Shredded Romano Cheese
  • 1 large egg
  • 3 cups (12 ounces) shredded mozzarella cheese, divided

 

Directions

PREHEAT oven to 350° F.

CRUMBLE sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 10 to 15 minutes. Combine ricotta cheese, Romano cheese and egg in small bowl.

LAYER in one 13 x 9-inch or two 8- or 9-inch-square baking dishes as follows: 1/3 lasagna noodles, 1/2 meat sauce, 1/3 lasagna noodles, all ricotta cheese mixture, 1/2 mozzarella cheese, remaining noodles, remaining meat sauce and remaining mozzarella cheese; cover.

BAKE for 40 minutes. Uncover; bake for an additional 15 minutes or until bubbly and cheese is melted.

FOR FREEZE AHEAD:
PREPARE
and assemble lasagna as above. Cover; freeze for up to 2 months. Thaw overnight in refrigerator.

PREHEAT oven to 350° F.

BAKE for 40 minutes. Uncover; bake for 15 minutes or until bubbly and cheese is melted.




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