Tuscan Lasagna

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 piece, 3" x 3 1/2" x 1") contains 340 calories, 26 g carbohydrate, (2 g fiber), 16 g protein, 18 g fat, (8 g saturated fat), 65 mg cholesterol, and 570 mg sodium.
  • Calories per Serving: 340
  • Servings: 12
  • Active Time: 50 minutes
  • Total Time to Make: 2 hours, 25 minutes
Tuscan Lasagna


Meat Ragu

You'll Need

10x14x3-inch pan


  1. Preheat oven to 350 degrees. Add onion, carrot, celery, and pancetta to food processor; pulse until fine. Heat oil in large stockpot on MED. Add onion mixture, red pepper, and nutmeg. Cook, stirring occasionally, about 10 min, until any liquid has evaporated.
  2. Add ground pork, ground beef, and prosciutto to pot. Increase heat to MED-HIGH; cook until meat has browned, breaking up meat while stirring. Add wine; cook, stirring occasionally, 10-12 min, until wine has completely evaporated.
  3. Add tomato sauce, water, and Tuscan Seasoning. Season with salt and pepper; stir to combine. Bring to simmer; cover partially. Reduce heat to LOW; cook, 15 min. Remove 4 3/4 cups of sauce for use in lasagna.
  4. Spray bottom and sides of 10x14x3-inch pan with cooking spray; spread 1 cup sauce on bottom of pan. Arrange 2 cooked lasagna sheets in pan in a single layer. Trim to fit bottom of pan; do not overlap pieces. Top with 3/4 cup sauce; completely covering noodles. Spoon 3/4 cup parmesan sauce evenly on top of sauce. Top with 1 1/2 Tbsp Parmigiano Reggiano; season with black pepper.
  5. Repeat step 4 twice. Finish with 2 cooked lasagna sheets; top with 1 1/2 cups sauce. Drizzle with remainder of parmesan cream sauce; top with 1 1/2 Tbsp Parmigiano Reggiano. Season with black pepper.
  6. Cover with foil. Place in oven; bake, 50 min. Remove from oven; carefully remove foil. Return to oven; bake, uncovered, 15 min. Remove from oven; let rest 15 min.
Chef Tips
  • Lasagna is better if made a day or two ahead, allowing flavors to meld. Remove from oven after baking 50 min; keep covered. Allow to cool enough to be refrigerated. Day of serving, bring to room temp. Uncover and bake 20-25 min in 350 degree oven. 
  • This is a double batch of finished ragu. Use half in this recipe; freeze the other half for another pasta meal.
  • This lasagna will not be tall like traditional lasagna. It's compact and flavorful. Trimmed pasta can be placed in center of pan, if room, as you build lasagna. It's important not to overlap.
  • See our Parmesan Cream Sauce recipe if you prefer to make sauce from scratch.


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