Classic Whole Wheat Lasagna

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Enjoy this hearty classic lasagna with a dinner salad and garlic bread for a delicious meal that your family and friends will rave about for days.


  • 1 8oz. pkg. Hodgson Mill Whole Wheat Lasagna
  • 1 24oz. Ricotta cheese, or lg. curd cottage cheese
  • 1/2 cup Parmesan cheese, shredded, divided
  • 2 eggs, beaten
  • 2 Tbsp. parsley, dried
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 8oz. pkg. mozzarella cheese, shredded
  • lasagna meat sauce
  • 1lb. ground beef, lean
  • 1 cup onion, finely chopped
  • 1 Tbsp. garlic, fresh minced or 1 tsp. garlic powder
  • 1 Tbsp. parsley, dried
  • 1 Tbsp. basil, dried
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 3 15oz. cans tomatoes, diced
  • 2 6oz. cans tomato paste


Preheat oven to 375°F. Cook lasagna noodles according to package instructions. In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, eggs, parsley, salt, and pepper.  To assemble, use 4 layers of sauce, 3 layers of noodles, 2 layers of ricotta, and 3 layers of mozzarella. Spread a thin layer of sauce over bottom of 9x13-inch pan. Arrange 1/3 of noodles over sauce, spread on 1/2 of ricotta, and add 1/4 of mozzarella. Repeat layers of meat sauce, noodles, rest of ricotta, and mozzarella.  Finish with a layer of sauce, last of noodles, last of sauce, then sprinkle on last of mozzarella. Sprinkle on 1/4 cup Parmesan cheese.  Bake at 375°F for 30-35 minutes, uncovered, until bubbling and cheese is melted and browned. Let stand 5-10 minutes, then serve warm. 

Meat sauce instructions: In a large pot, brown ground beef and onion. Crumble finely. Drain if desired. Add remaining ingredients, stir to combine and bring to a boil. Reduce heat and simmer uncovered 20-30 minutes.This recipe makes enough sauce for one 9x13-inch pan of lasagna

8-12 servings Print this Recipe

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