Recipe By Heinz
Rating
Published Jun 1st
Prep 15m Cook 1h 35m Additional - Ready In 1h 50m
Servings 12 servings Calories 348.3

This classic layered pasta, sauce and cheese dish gets a zesty boost with the addition of chunky, chili sauce.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 2 medium (2-1/2" dia)s onions, peeled and chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves
  • 1 pound lean ground beef
  • ½ pound lean ground pork, veal or crumbled sausage
  • 4 cups Heinz® Tomato Juice
  • 1 (455 ml) bottle Heinz® Chili Sauce, Chunky with Sweet Peppers
  • 1 (156 ml) can Heinz Tomato Paste
  • 1 tablespoon Heinz Worcestershire Sauce
  • 12 noodles oven-ready lasagna noodles
  • 3 cups shredded mozzarella cheese

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
  2. 2 Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
  3. 3 Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
  4. 4 Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.

Nutrition Facts

  • Calories 348.3
  • Carbohydrate 36.7 g
  • Cholesterol 56.6 mg
  • Fat 13.6 g
  • Fiber 3.5 g
  • Protein 22.5 g
  • Saturated Fat 6 g
  • Sodium 914.8 mg
  • Sugar 2.2 g

Chef's Notes

Twist 1: For a leaner lasagna, substitute ground chicken or turkey for the beef and pork; Twist 2: For a Meatless lasagna, substitute veggie ground round for the beef and pork; Twist 3: For a spoon-style, lasagna casserole, substitute pre-cooked macaroni for lasagna noodles; Excellent source vitamin B12, folate, niacin, thiamin, riboflavin, calcium, iron, zinc, phosphorus and magnesium.

Reviews

  1. I have a wonderful traditional recipe but thought I'd try this. There was a sweetness to the sauce that was unpleasant. I'll stick to the one I know and love.
  2. It turned out really good. I used a store bought sauce to save a little time but also had to Doctor it up a bit more. This was my 1st time using sweet chili sauce in lasagna and it gave it a different flavor and I liked it. I also used the noodles that don't - Read more ...
  3. I have made this lasagna before and really the recipe is very good. My only recommendation would be to buy medium moisture mozzarella cheese you will notice the difference in the end result. My actual tweak of this recipe lies in preparing bechamel sauce to add on top of the meat sauce on each layer. - Read more ...
  4. We were disappointed. The problem has to do with two things: the oven-ready lasagna and the lack of ricotta or other cheeses. The sauce is good though!
  5. I made this and everyone LOVED it. Thanks for sharing this recipe it was delicious.
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