Brenda's Lasagna

Brenda's Lasagna

94
BRENDAJALOMOS 0

"This is a faster, and less expensive lasagna."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 643 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 643 kcal
  • 32%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 41.3 g
  • 83%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
  3. In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
  4. Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

94
  1. 121 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

It was very good and is great for leftovers too. I did make a key change: I used a homemade sauce instead of a jarred sauce. The homemade sauce already had onion and garlic so I left those ou...

Most helpful critical review

I had to use more than double the amount of sauce that the recipe called for. I also added some cottage cheese for more filling and flavor. Otherwise, good.

It was very good and is great for leftovers too. I did make a key change: I used a homemade sauce instead of a jarred sauce. The homemade sauce already had onion and garlic so I left those ou...

this is great...what works for me is to add an egg in with the ricotta mixture. It really helps with the spreading, gives it a better texture.

I had to use more than double the amount of sauce that the recipe called for. I also added some cottage cheese for more filling and flavor. Otherwise, good.

I thought it was good, just needed a little more sauce which I will use next time. Thanks for the recipe!

Very good lasagna! My husband & I enjoyed it very much. I made a few changes, I used ground turkey instead of ground beef and also used Barilla lasagna oven ready-no boil noodles.I then added ...

Good quick and easy. I don't add any extra salt though. I also sub cottage cheese for ricotta, and sprinkle some parmesan on top. The addition of a little cheddar to lasagna is just really good...

I made this for my girlfriends. We are always watching what we eat but not this night everyone had seconds. It is so great and I followed another person's tip and added more aauce and cottage ...

Good basic recipe, just needs a little oomph. Double the sauce, include parmesan cheese with the cheese mixture, spice up the sauce with some oregano or Italian seasoning and add some mushrooms...

I am new at the whole Italian thing, being Irish (but having an Italian fiance). We thought this recipe was really good but could use a lot more sauce. The meat can also be halved if you don't...