Recipe by Sharon Cormier
"This recipe has been in our family for generations. It is to die for. It's been my favorite since I was a child."
Watch video tips and tricks
dry spaghetti sauce mix
1 (1 ounce) package
dry mushroom gravy mix
2 (6 ounce) cans
1 (16 ounce) package
1 (16 ounce) package
mozzarella cheese, shredded
I was looking for something simple and tasty, and I found it! I've been using this recipe for almost a couple years now and it's great. I've just made a couple changes. I found that, for my taste, that the noodles could be a bit more done than what they come out if you make the recipe to the letter. So, I now make my lasagna ahead of time, earlier in the day for an evening meal, or the night before for an afternoon meal. I've then adjusted the cooking time to between 30-40 minutes (since I take it directly from fridge to oven, and it may be more or less time depending on your oven) and by letting it sit a while like that, the sauce kind of pre-softens the noodles just enough. I also add to the sauce right before I spoon it into the layers about 16-20 oz of cottage cheese to it to give it that ricotta feel/taste (or, you can use ricotta if you're so inclined!) I also use ground turkey, which tastes great! :)
The sauce is very good in this recipe.... but I really suggest cooking the lasagna noodles!!!! It was still undercooked and chewy in some places and hard in others!!! I think next time I make this I'll definately cook the noodles or better yet, use the new lasagna noodles you don't cook that is on the market now. Thanks Sharon!
I didn't think dry spaghetti sauce would taste so good. Boy was I wrong. It's quick,it's easy, and it tastes great.
Word to the wise...COOK THE NOODLES first..then layer with the sauce and cheese! This a major step that was left out in the cooking directions...unless of course you like to eat raw noodles!
It was good for a quick and easy lasagna.
I made the mistake of printing off the shopping list and sending my girlfriend to the store for me, the list only has 1/2 Ounce of cheese when you print it. It still came out good, and the sauce I really enjoyed.
I used this recipe as a starting point for my own lasagne. Instead of using regular spaghetti sauce I used a 4 cheese red sauce and used a blend of 4 cheeses between layers & as a topping...which made this an ultimately cheesy lasagne...all 7 of us loved it and went back for seconds...and thirds.
This was fantastic. I had never used dry sauce mix, but it was great. I did cook the noodles before putting them in the pan. That part was time consuming.
Really good but needed to cook it longer than 20 minutes in order for the noodles to be done. But it was really really good.
* Percent Daily Values are based on a 2,000 calorie diet.
Twenty Minute Lasagna
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 355
** Calories from Fat: 116
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a meaty lasagna in the slow cooker.
Discover the two keys to a great lasagna.
A crowd-pleasing lasagna with layers of cheese, sausage, spinach, and sauce.