Simply Lasagna Recipe -
Simply Lasagna Recipe

Simply Lasagna

Recipe by  

"Here's an easy way to make a crowd-pleasing classic. Use your favorite spaghetti sauce and lots of good cheeses, and in no time your lasagna is ready to pop in the oven."

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Original recipe makes 12 servings Change Servings
  • PREP

    20 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.
  2. Drain meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.
  3. Bake 45 minutes. Remove foil; bake an additional 15 minutes or until heated through. Let stand 15 minutes before cutting to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2007

Awesome Recipe!! My taste buds are still jumping from this delicious lasagna receipe. It cost me approximately close to 15.00 for all of its ingredients. If you are looking for something simple and easy to cook.. try simply lasagna.

Most Helpful Critical Review
Nov 13, 2007

Not the greatest. My husband, who will eat about anything, didn't eat much of this at all. There wasn't enough sauce, meat, and cheese to go around. Very bland and dry. We love cheese and sauce, so it just wasn't enough for us. Will look for a different recipe next time. Thanks though.


108 Ratings

Oct 30, 2007

This recipe is super easy. The only thing I changed was what other people suggested: I browned my beef with garlic and onions, and I had to use about half of another jar of spaghetti sauce. I was also scared about not cooking the noodles but they turned out just fine! I am not a big cook, and my boyfriend could not believe I made it! Will definitely use this recipe again!

Sep 30, 2007

I love not having to cook the noodles. Mine always fall apart after boiling.

Dec 16, 2007

Very good and very easy. Used the ready to cook noodles but there wasn't enough sauce to soften the top layer of noodles. Next time I'll use the regular lasagna noodles. The flavor was excellent and it came together easily. Will definitely make again.

Dec 11, 2007

Making lasagna often seems to me like such an arduous task, but this lasagna was a snap to put together and I liked that the calorie/fat count wasn't excessive (although I was a little heavy handed with the mozzarella cheese, so I am not sure that mattered). I used freshly grated parmesan reggiano and a 32 ounce jar of Rao's marinara sauce. Next time, I would use even more sauce. This was good, I would make it again.

Nov 18, 2007

I made this last night for me and my husband and we both really liked it. I did double the Ricotta and add an extra can of sauce, a bit more mozzarella. I was very nervous about not cooking the noodles, but it turned out fine. Also, there is no way it can be 12 servings ~ with two of us there is only half a pan left! But it's very easy to make, even for beginners, it's economical (cost me around $12 for all the ingrediants) and I will definitely make this one again.

Oct 28, 2007

Great recipe! The only reason I gave 4 instead of 5 stars was that it was just a little bit dry. I will use another cup or two of sauce next time, and then I'm sure it will be perfect. My boyfriend devoured almost the entire pan by himself!


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  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 26.8 g
  • 9%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 526 mg
  • 21%

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

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