STREAMING NOW: Tia Mowry At Home

Italian Baked Lasagna

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe just by chance on I tried it for a dinner party that I had this evening and everyone really raved about it. The original recipe just said two jars of a meatless sauce. I tried the Newman's Mushroom Marinara sauce and found it to be quite good. I am known for making a very good spaghetti sauce, so I am always a skeptic about trying a "canned sauce". Much to my surprise, this one is really good.”
1hr 45mins

Ingredients Nutrition


  1. Cook lasagna noodles according to package directions.
  2. (Sometime I will try it without cooking the noodles first, but I am a bit of a coward.) Meanwhile, saute the ground beef, garlic and onion in a large skillet or saucepan until the beef is done.
  3. Add sauce, salt and Italian seasoning and mix well.
  4. Simmer on low heat 12 to 15 minutes.
  5. In a separate bowl, combine ricotta, cottage cheese, and beaten eggs.
  6. Grease a 9x13 or larger baking pan (larger is much better, otherwise you won't have enough room for everything).
  7. Arrange a first layer of noodles so the ends hang over the sides of the pan.
  8. (The ends will be laid back over the top for the final layer).
  9. Then add a layer of the sauce, half of the ricotta mixture, and mozzarella cheese.
  10. Add a second alternating layer of pasta, meat sauce, the rest of the ricotta mixture, and mozzarella cheese.
  11. Repeat with another layer of pasta, then fold over the ends of the first layer of noodles and top with the rest of the sauce.
  12. Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes, or till cheese is bubbly.
  13. Allow to set for 10 minutes before cutting.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a