Simple Lasagna Recipe - Allrecipes.com
Simple Lasagna Recipe
  • READY IN ABOUT hrs

Simple Lasagna

Recipe by  

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Joanie Heger."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. In a large skillet over medium heat brown the ground beef. Drain the grease. Add pasta sauce and simmer for 5 minutes.
  2. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper.
  3. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil.
  4. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.
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Reviews More Reviews

Aug 02, 2011

Very tasty recipe! It was super easy to make. The only change I made was using ricotta instead of cottage cheese.

 
Feb 10, 2011

Very nice recipe! This is the first time I have made homemade lasagna and it turned out great! The only changes I made were adding chopped onions and diced black olives to the cheese mixture, and I used garlic salt instead of table salt. This recipe is definately a hit at our house! Thank you!

 
Sep 13, 2011

My family had second helpings! Be aware that you will need 1-1/2 jar Classico; that you center the noodles & everything else in the dish (3 noodles do not take up all the space); and you can layer 1/2 c (vs 1/4) sauce after cheese mix and not run out. The flavor and consistency were wonderful even with the cottage cheese (vs ricotta), no boil noodles and the water around the edge, which I was worried about. It came out delish. Hope that helps someone.

 
Apr 04, 2011

I used half the meat called for and added in chopped vegetables; zucchini, onion, garlic, peppers, mushrooms and a can of organic diced tomatoes, that I rinsed and drained. (I've really got to stretch my meat budget so filling in with vegetables bumps up the flavor and is a nice filler.) I actually used an organic sauce (Italian Herb) and I cooked my noodles ahead of time because I did not have the no-boil noodles on hand. The water was not needed. This was quick and simple, which I really appreciated, plus my dinner guests loved it. Quite adaptable to any budget and stretches really well to feed an army.

 
Feb 02, 2011

This was a very good simple lasagna. Prep time was a little more than 15 min. Sent my hubby to the store for the ingredients. I forgot to put Parmesan cheese on the list, but was still very good. We like Prego sauce so used the traditional flavor of that. I'm sure you can use whatever is your favorite. I was a little uncertain about putting the water in the pan, and was afraid it would be too runny. When I took it out, it was very soupy, but as it cooled some it thickened up. There's just two of us so the 9x13 pan was plenty. The leftovers will be really good!

 
Jan 12, 2011

worked fine. kids liked it and it was a little bit quicker than some lasagna recipes. thanks!

 
Jan 05, 2011

Delicious! I made this for my family when I was home from college. It's simple and easy, and it turns out GREAT!

 
Aug 30, 2011

I can't cook to save my life, but my boyfriend and I joined culinary forces to put this recipe together, and we did well! I used ricotta cheese instead, but that was the only change we made. We will use this recipe again and again! Too easy!

 

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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 15.9 g
  • 5%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 28.1 g
  • 56%
  • Sodium
  • 753 mg
  • 30%

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

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