Recipe by ccb1122
"Whole wheat noodles and lean ground beef make this tasty favorite a little lighter."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat lasagna noodles
lean ground beef
dried oregano, or to taste
salt and ground black pepper to taste
1 (16 ounce) package
shredded Parmesan cheese
1 1/2 (25 ounce) jars
tomato-basil pasta sauce
shredded mozzarella cheese
I am giving this 5 stars for ease alone....I didn't even cook the lasagna noodle. One layer sauce on the bottom of the pan - noodles then a layer of sauce. I assembled in the morning using homemade leftover sauce and put in the refrigerator. I took it out and popped it in the oven - for about 45 minutes - took the foil off and cooked an additional 10. Perfect and oh so easy. UPDATE - I made this with Johnsonville Italian sausage and it was great.
It was good just wasn't as meaty as me and my family likes so I have to remember to add about a cup more sauce next time
I never know how many stars to leave when I make changes. Just for personal preference, I'd give it 4 stars because I don't care for the cottage cheese/egg layer, and leave that out. Usually when I make my own lasagna I don't precook my noodles, and we prefer shredded chicken over ground beef. Other than that, this is pretty close to how I make mine! I probably use more cheese, and sometimes cheddar in addition to the mozzarella. For variety, if we have veggies that need to be used I might add sliced zucchini and/or spinach as well. But this recipe is a good, solid, simple lasagna, and you should try it!
Easy and delicious!!! My husband went back for 3rds!!! I only used one egg...and used Ricatta instead of cottage cheese (I love ricatta). AWESOME RECIPE and I will absolutely make it again!!!
The BEST lasagna! My husband prefers this even over resertaunt lasagna! Definitly adding to my personal receipe box.
Side note: Since we didn't want a lot of leftovers I doubled the receipe then devided into 3 aluminum containers. 2 I then placed in the freezer for another night. 1 containers made a perfect 4 serving dinner! Now I don't have to 2 to other nights this month and my husband has something available if I'm not arround!
Easy and delicious, I added fresh diced green peppers in with the layers.
I have now made this recipe several times and everyone loves it! I made some changes by using regular noodles and ground beef. The only recommendation that I would give is I have a 9x13 pan and I like to double the amount of meat and cheese mixture I make so that it is a thicker lasagna.
Although this was very good, I think it needed more sauce. I found it to be a little dry, but flavors are great and hubby loved it. Next time I'll add more sauce and add mozzerella in the layers instead of all on top. Also, the cooking time was longer than stated in the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic and Simple Meat Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 501
** Calories from Fat: 173
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This top-rated recipe is lasagna made simple.
See how to make a meaty lasagna in the slow cooker.
See how to make the best homemade lasagna!