Recipe by ccb1122
"Whole wheat noodles and lean ground beef make this tasty favorite a little lighter."
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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.
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.
Very good, easy recipe.
I didn't care for it. Didn't like the basil and thought it needed more cheese. Husband loves it though, so does son. 2 against 1.
Very basic, and very nice. I didn't have cottage cheese so I subbed a little bit of plain greek yogurt instead. I didn't make as much of the cheese mixture as a result; I didn't want it to be too out of the ordinary. I used homemade lasagna noodles; since this is our first attempt at pasta, and they were thick, I added a cup of water and baked for twice as long. This turned out very well. Very delicious, basic lasagna. Satisfied hubs' craving for it. Thanks for 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 from Fat: 173
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