Recipe by SelfObsessed
"I decided to put this recipe online because every one loves my lasagna. It's so good and easy to make. You can use extra-lean ground beef if desired. I like to use spaghetti sauce with mushrooms."
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salt and ground black pepper to taste
lean ground beef
2 (28 ounce) jars
ground nutmeg, or to taste
1 (16 ounce) package
no-boil lasagna noodles
1 (8 ounce) package
shredded Mexican cheese blend
grated Parmesan cheese
I was glad to find a recipe without ricotta cheese. I did not find the recipe any easier to prepare than any other lasagna recipe, and it did take me a lot longer than 20 minutes. Also I couldn't get the white sauce to thicken up, even after 30 minutes! Finally I added a third Tbsp of flour and it thickened. The final lasagna looked okay before cutting, but it was incredibly soupy. I had added some cooked and drained vegetables to the red sauce so that may have somewhat increased the liquidness, but it was really just lasagna noodles floating in liquid sauce on one's plate. I think there is too much pasta sauce in the recipe as written. The recipe calls for 2 (28 ounce) jars of sauce, so i added 2 24 ounce jars of sauce. But perhaps the person meant 2 jars of sauce TOTALLING 28 ounces. In which case the recipe should be rewritten to be clearer.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Lasagna Without Ricotta
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 240
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