One Helluva Whole Wheat Lasagna

One Helluva Whole Wheat Lasagna

I am posting my first-ever Whole wheat Lasagna Recipe with full step-by-step instructions for you to follow along, print out at home, and try for yourself.

The results from this recipe have been very positive. The steps are simple and easy to follow – one of my trademarks because I am sometimes “SIMPLE” and the huge benefit I see to this recipe is the ability to swap flavors very easily and either remove the meat altogether or swap in some ground turkey etc.

This dish should appeal to the masses. I really feel the highlight of this dish is taking the time to create the filling/mixture from scratch and ensure the flavor is just the way you are expecting.

One Helluva Whole Wheat Lasagna Recipe

One Helluva Wholewheat Lasagna

Recipe by snacksrecipe


Prep time




  • 1 package of Whole Wheat lasagna noodles

  • 2-15 Oz Cans Crushed/Diced Tomatoes

  • 1 Tbsp. Olive oil

  • 1 Large chopped onion

  • 2 Cloves Garlic

  • 1 Tsp. Oregano

  • 1 large container of Ricotta cheese

  • 2 Cups Parmesan cheese, freshly grated

  • 1/2 Tsp. cracked black pepper

  • 2 eggs

  • 1/4 Cup freshly chopped parsley

  • 3 Cups mozzarella cheese

  • 1 lb. Ground beef

  • 2 Cups mushrooms

  • 3/4 Cup Hot water


  • Saute onions, and garlic in olive oil until translucent.
  • Add mushrooms and continue to cook for another 6 minutes.
  • Add black pepper and then toss in the beef and cook until no longer pink.
  • Add tomatoes and let simmer for 20 minutes. This will allow the flavors to come together.
  • Crack eggs and beat lightly. Add Parmesan cheese, cottage cheese, and 1 cup of Mozzarella cheese. Add the 1 teaspoon of dried oregano, crushing it between your fingers. Mix all ingredients well.
  • Turn oven to 350 degrees. Spoon in a little sauce on the bottom of the pan.
  • Place uncooked lasagna noodles in a baking dish. Measure 1 1/3 cups of the meat mixture; using a rubber spatula, spread it over the noodles.
  • Use a spoon to spread about half of the egg-cheese mixture over the meat mixture. Place 3 more uncooked noodles on top of the egg cheese mixture. Measure another 1 1/3 cups of meat mixture and spread it over the noodles. Spread the remaining egg-cheese mixture over the meat.
  • Top with 3 more uncooked noodles and the remaining meat mixture.
  • Measure hot water. Pour into the baking dish, pouring around all 4 edges of the dish. Cover the dish with aluminum foil. Press foil to sides to seal.
  • Bake for 1 1/4 hours. Remove, and carefully pull the foil off (the steam is hot!). Broil for a few minutes until the cheese is golden and bubbly.
  • Let stand for 10 minutes before serving.
  • ENJOY!


  • Water and moisture is the key to a great lasagna… oh well let’s not omit flavor. Adding the hot water to the sides of the pan – acts as an agent to keep things moist as well as prevent the lasagna from sticking to the sides of the pan.
  • With all lasagnas, I seem to classify them into 3 categories:
    1. Too Dry
    2. Too Soupy
    3. Just PERFECT
  • This one falls closer to the just-perfect category as far as texture. One thing I skimped on was the cheese quality. I bought a no-name brand mozzarella cheese by accident and we noticed it did cause the top layer of the lasagna to have a rubbery characteristic in places. I know lasagna is a pretty popular dish and there are a million variations on it out there in recipe books. I would love to hear your tips and or favorite techniques for creating the perfect lasagna.

The middle of the week is approaching and I have plenty of items on the to-do list. I will check back in with you on Friday.

Take care!

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