Brenda's Lasagna Recipe -
Brenda's Lasagna Recipe
  • READY IN 1 hr

Brenda's Lasagna

Recipe by  

"This is a faster, and less expensive lasagna."

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Original recipe makes 1 9x13 inch pan Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
  3. In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
  4. Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2005

It was very good and is great for leftovers too. I did make a key change: I used a homemade sauce instead of a jarred sauce. The homemade sauce already had onion and garlic so I left those out of the main recipe. I enjoyed the cheddar cheese in this recipe, my mother had always used only mozzarella. I recommend this recipe and I look forward to having it again (with my own sauce recipe). Oh yah, add some shredded parmessan after you take it from the oven!

Most Helpful Critical Review
Jan 28, 2004

I had to use more than double the amount of sauce that the recipe called for. I also added some cottage cheese for more filling and flavor. Otherwise, good.

Mar 22, 2007

this is great...what works for me is to add an egg in with the ricotta mixture. It really helps with the spreading, gives it a better texture.

Dec 09, 2004

I thought it was good, just needed a little more sauce which I will use next time. Thanks for the recipe!

Jan 28, 2004

Very good lasagna! My husband & I enjoyed it very much. I made a few changes, I used ground turkey instead of ground beef and also used Barilla lasagna oven ready-no boil noodles.I then added sliced mushrooms and shredded parmesan cheese. This recipe was very fast & easy to make! I'd recommend this to anyone. This one is definetly a keeper!

Nov 10, 2003

Good quick and easy. I don't add any extra salt though. I also sub cottage cheese for ricotta, and sprinkle some parmesan on top. The addition of a little cheddar to lasagna is just really good for some reason! (If any of you haven't tried the "new" ready to use lasagna noodles do it soon-they work great and are sure a time saver-no more wet,hot,torn noodles for me)!

Sep 25, 2003

I made this for my girlfriends. We are always watching what we eat but not this night everyone had seconds. It is so great and I followed another person's tip and added more aauce and cottage cheese. Also use a mixture of chedder and mozzarella for the top of the dish-yum!!!

Jan 25, 2005

Good basic recipe, just needs a little oomph. Double the sauce, include parmesan cheese with the cheese mixture, spice up the sauce with some oregano or Italian seasoning and add some mushrooms (canned or fresh) and black olives to the sauce. I also used part Italian sausage for my meat, along with the ground beef.


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  • Calories
  • 643 kcal
  • 32%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 41.3 g
  • 83%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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