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

Simply Lasagna

Recipe by  

"Flavorful enough for a celebration but easy enough for the everyday."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Heat oven to 350 degrees F.
  2. Brown meat in large skillet on medium-high heat. Meanwhile, mix 1 1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.
  3. Drain meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.
  4. Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 1 hr 35 mins

Footnotes

  • Size-Wise: Since this comfort food classic serves 12, it's a perfect dish to serve at your next gathering.
  • Easy Cleanup: Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the cheese on top.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2011

i used a pound of ground beef, and a pound and a half of sausage from the meat counter at the store.... 2 jars of sauce.... and i cooked the noodles a bit before i made the dish..... it was AMAZING! smells great throughout the house and tasted even better... i didn't use the fresh parsley like it said, but I used dried oregano and it worked just as well......definatly will make this again!

 
Most Helpful Critical Review
May 09, 2011

I thought this was very dry, maybe I just over cooked it.

 
May 16, 2011

I made this last night But added 2 extra cheeses It was Amazing there is no more left family and friends enjoyed it and loved it I also Cooked My Noodles Al Dente so It wouldnt have to cook that long and I put 2 tablespoons of Basil Pesto in the Ricotta Cheese and I used preggo Sauce n added 2 tablespoons of brown sugar to it. And I didn't reheat the meat sauce when i added the spagetti sauce because it cooks again while in the oven and i put a long alumium pan of water in the oven while the lasagna cooked at the top so it wouldnt be a mess and it was so moist meaty and chessy we Loved it will be making this dish again

 
Jun 16, 2011

The lasagna was very tasty. I would have given 5 stars but the pasta was too hard when I baked it for 1 hour. I would recommend you cook the pasta halfway through in a pot and then bake the lasagna for 35 mins. Worked wonderfully when I did that.

 
Sep 21, 2011

I've made this recipe twice now. The first time I followed the recipe exactly, and as many people have commented, the result was dry. The second time I made the following changes and it came out perfect: -- Partially Pre-cook the lasagna noodles. (dip in boiling water for 1 minute) -- Double the sauce, and only add a half of a jar of water. -- Have some extra cheese for topping the lasagna before putting it in the oven. Make sure the entire top is covered with cheese or else the noodles will be very dry. -- Add dried oregano to the Ricotta cheese mixture.

 
Jul 07, 2011

This was an excellent recipe! It was fairly quick. You can use any sauce you like and it works great! I did use two jars of store-bought sauce AND added the one cup of water. I think cutting the liquid back just by 1/2 a cup would have been better, but nobody complained! It depends how saucy you like your lasagna! I will never boil noodles again!!!

 
Apr 29, 2011

I used ground turkey instead of beef and it was excellent!!

 
Jun 26, 2011

Very tasty, but next time i am definitally adding another jar of sauce. Dry

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 17.8 g
  • 36%
  • Sodium
  • 514 mg
  • 21%

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

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