Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil for more flavor – I use about 1/2 – 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic.

I made this recipe using some tips and tricks from previous reviewers and from my experience having worked in an italian restaurant. This recipe does not have to be as time intensive as is recommended in the instructions.

WOW! This really is World’s Best Lasagna! From reading all the reviews, I made these changes: Added an additional 1/2 pound of ground meat, omitted the salt, doubled the onions, all the spices, the parsley, canned tomatoes

I was so disappointed with this lasagna! I won’t be using this recipe again. With such a high rating, I thought it would taste better. I followed the recipe exactly, except that I only used 1/3 of the salt called for.

I am giving this 5 stars b/c all of my friends liked it and asked me for the recipe! I made this for my women’s group holiday dinner. I would personally give it 4 stars.


1 lb. ground beef
1 jar RAGÚ® Old World Style® Traditional Sauce
1 container (15 oz.) part-skim Ricotta cheese
2 cups shredded part-skim Mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 eggs
12 lasagna noodles, cooked and drained.


Preheat oven to 375°F. Brown ground beef in 12-inch skillet; drain. Stir in sauce; heat through.

Combine ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese and eggs in large bowl; set aside. Evenly spread 1 cup meat sauce in 13 x 9-inch baking dish.

Layer 4 lasagna noodles, then 1 cup meat sauce and 1/2 of the ricotta cheese mixture; repeat. Top with remaining 4 noodles and sauce.

Cover with aluminum foil and bake 30 minutes. Remove foil and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

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