"A traditional lasagna, with about half the time and effort! I always cook extra to have leftovers, but the more I cook, the more they eat! Serve with garlic toast and salad." — Sophie
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bulk Italian sausage
sliced black olives
1 1/2 teaspoons
ground black pepper
dried onion flakes
2 (14 ounce) jars
1 (16 ounce) package
mozzarella cheese, shredded
***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in some finely chopped green bell pepper sometimes. Fresh is just always better to me. And they left out the thyme. Or maybe I forgot it. Who knows? About 1/2 teaspoon in the sauce while its simmering. Yum. ****Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really don't recommend it. My recipe does not call for it if you look closely. I use REGULAR lasagna noodles and make sure they are fully covered by a watery sauce cuz they will soak it right up. Much better flavor than pre-cooking noodles separate in just plain water!! And use lots of sauce!!
3 Stars... but worth much more. This is the best base recipe for Lasagna that I've run across... ever. There are a few tweaks that need to be made to make it truely special though, and they aren't very hard... Sauce: Take (2) 28oz cans of diced tomatoes with garlic and Basil, and puree them with (1) diced white onion, (1) diced red pepper, and (1) diced green pepper. Once this has been added together and blended to almost smooth - set aside. Take one pound of ground Pork and one pound of ground Beef and brown them in a skillet. Once the meat is browned, throw a few cloves of fresh Garlic, minced, and the sauce , and let simmer for about an hour. Use this sauce for the recipe as described above.
haven't used this recipe but I have been using dry noodles in my lasagna for years now. You don't need to buy the "new no cook noodles" the old ones work just fine.
Easy recipe for lasagna. Not only does it eliminate the boiling of the noodles, but you don't have to add egg and parm to the ricotta like most recipes call for. The only problem that we had was that the lasagna should have more ricotta cheese in it than the recipe calls for. Use at least 16oz or 24 oz. Other than that, it's a keeper
I doubled the sauce, used 1 1/2 cartons of ricotta chees and made it in a deep lasagna pan. My husband thinks it's better than my grandmother's from scratch recipe.
I've never cooked my lasagna noodles, but I'd have to say this is one of the best lasagnas I've ever tasted. My family loved it and it makes a ton. We barely made a dent in it the first night, so I froze half and put the rest in the fridge for leftovers that week. Excellent!
Had to cook this without the olives due to some picky eaters in the bunch I was feeding. I think it is probably a TON better with them. Used regular old lasagna noodles (without cooking them) and added a little extra water to make sure they cooked. This turned out lovely - I will definitely make it again. Plus it seems like a great recipe for playing with - add spinach to the marinara sauce, using different meats and cheeses, adding onions, etc.
This was my first attempt at lasagna and I definitely will make it again! The Italian sausage really gives it zing. Also, it makes it less intimidating cooking the noodles right in the pan.
* Percent Daily Values are based on a 2,000 calorie diet.
Simply Traditional Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 736
** Calories from Fat: 311
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