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“I have tried different combinations of meat, cheese and sauce, and this is the one my husband and I both love the most. Any other lasagna just doesn't compare. Occasionally I have had to use just ground beef, or just mozzarella, depending on what I had, but they just don't turn out as yummy as this combination.”

Ingredients Nutrition

  • 1 lb ground meat (I use the mix of beef, pork, and veal)
  • 2 (680 ml) cans pasta sauce (I use Primo, one can of garlic and herb, one can of romano cheese and basil)
  • 1 (380 g) packageof kraft mozza-cheddar grated cheese
  • grated parmesan cheese, to preference
  • 12 lasagna noodles (I use PC Blue Menu, whole wheat noodles)


  1. Brown the meat, and drain.
  2. Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
  3. While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
  4. When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
  5. Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
  6. Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
  7. Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
  8. Bake in oven for 20-25 minutes.
  9. Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
  10. Let sit for 10 minutes before cutting.

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