Homemade Lasagna

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Homemade Lasagna

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Recipe by FIG Course: Lunch Entree, RecipeCuisine: Italian


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This homemade lasagna is an Italian classic. Layers of whole-wheat noodles are filled with fresh ingredients, such as tender crumbled lean beef, creamy ricotta cheese, shredded mozzarella cheese and a blend of spices, onions and garlic. Then topped with traditional marinara sauce.


  • 1 lb 1 Lasagna, Whole Wheat

  • 1 lb 1 Beef Crumbles, Precooked

  • 1/4 c 1/4 Onion, Diced

  • 1 clove 1 Garlic, Fresh, Minced

  • 3 c 3 Marinara Sauce

  • 2 tsp 2 Italian Seasoning

  • 1/4 tsp 1/4 Black Pepper

  • 1 lb 1 Ricotta Cheese, Part Skim Milk

  • 1 count 1 Egg, Fresh, Large

  • 24 oz 24 Shredded Mozzarella Cheese


  • Preheat oven to 375° degrees.
  • Beef: Cook according to package directions. Add diced onions and minced garlic. Sauté until tender and internal temperature reaches 165° degrees for 15 seconds.
  • Noodles: Bring a large pot of water to boil. Cook lasagna noodles for 8 minutes or until al dente. Drain noodles and rinse with cold water.
  • In a mixing bowl, combine ricotta cheese, egg, black pepper and Italian seasoning.
  • Assemble lasagna in layers (Sauce, Noodles, Ricotta, Meat, Cheese, Repeat). Cover with foil and bake in oven for 25 minutes. Remove foil and bake an additional 20 minutes.
  • Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
  • Remove frozen product from freezer using oldest pack date first.
  • CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well for before and after glove use.
  • Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

Recipe Video


  • Allergens: Eggs, Milk, Wheat
  • Meal Components: 2 oz of Meat/Meat Alternates, 1 oz (eq) of Whole Grain-Rich, 0.125 Cups of Red/Orange

Nutrition Facts

2 servings per container

Serving Size1 servings

  • Amount Per ServingCalories464
  • % Daily Value *
  • Total Fat 22g 34%
    • Sodium 719mg 30%
    • Potassium 229mg 7%
    • Protein 31g 62%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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