Lisa's Lasagna Recipe -
Lisa's Lasagna Recipe

Lisa's Lasagna

Recipe by  

"This is an easy lasagna recipe that anyone can make!"

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. Brown meat with onions and bell peppers, and season to taste. Add tomato paste and water. Let simmer.
  2. In a mixing bowl, mix ricotta cheese with beaten egg. Set aside.
  3. Preheat oven to 370 degrees F (190 degrees C). Butter a 9 x 13 inch baking dish.
  4. Begin layering all ingredients beginning with a few spoonfuls of tomato sauce. Follow with noodles, then ricotta mixture, and shredded mozzarella. Repeat until dish is filled.
  5. Bake at 375 degrees F (190 degrees C) about 35 to 45 minutes, until bubbly. Let cool a couple of minutes before cutting.
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
Aug 25, 2006

Lisa is right. This is an easy recipe. I am not a person that follows a recipe exactly. I added sliced fresh mushrooms, used leftover grilled green peppers and used an Italian blend of shredded cheese. Delicious! My boyfriend said it was the best lasagne he has ever ate! Even without my substitutions, I know this is a good recipe.

Most Helpful Critical Review
May 05, 2011

I did not care for this at all! Lacked flavor- ground beef made the taste overall very bland. I would recommend using crumbled pork or Italian sausage to add to the flavors.

Mar 29, 2005

This recipe was right on the money as far as servings go. The consistany was perfect, and it looked fantastic. I recommend covering it with foil for the first 35 minutes of cooking time, and then uncover for the last 10 minutes. This allows the top to brown, but not burn. It could have had more tang to it. Maybe add ground red pepper??

Feb 02, 2011

My husband and my dad thought this was great! I think that it did need more seasoning, like alot more... I followed someone else's suggestion to cover with foil until the last ten minutes, and it came out just perfectly browned and bubbling.

Dec 25, 2006

excellent, fine without the egg, I liked 12 noodles (1 extra layer)

Oct 19, 2009

This is a great lasagna recipe.. It's easy to follow and turns out delicous! My family loves it. Thank you!

Mar 02, 2011

I added an extra egg and several pounds more cheese. Cheese of all kinds. I also covered it with foil and cooked it for 50 minutes, then uncovered it to brown for about 10 minutes, because that's how I roll, daddyo. Barilla no-boil lasagne noodles work AWESOME and don't make the dish too starchy. good job Lisa. I will name my firstborn daughter after you, in honor of your delicious recipe.

Apr 30, 2007

For anyone who would like a little different taste for a "veggie" lasagna. I used the canned tomoates mentioned in another review & they worked great. The cheddar cheese makes it taste so much different than those using mozerella. I used extra cheddar sprinkled between the layers to make it really cheesy. Definitely one to make again!! YUM!


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  • Calories
  • 538 kcal
  • 27%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 126 mg
  • 42%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 743 mg
  • 30%

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

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