Simply Cheesy Lasagna
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 (15 ounce) container part-skim ricotta cheese
- 2 1⁄2 cups shredded mozzarella cheese, divided
- 1⁄2 cup grated parmesan cheese, divided
- 1⁄4 cup chopped fresh parsley
- 1 egg, lightly beaten
- 1 (26 ounce) jar spaghetti sauce
- 1 lb ground beef, browned and drained
- 1 cup water
- 12 lasagna noodles, uncooked
directions
- Preheat oven to 350.
- Mix ricotta cheese, 1 1/4 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, parsley, and egg until well blended.
- Set aside.
- Pour spaghetti sauce into meat in skillet.
- Pour water into empty sauce jar; cover and shake well.
- Pour into skillet; stir until well mixed.
- (yields about 5 cups of sauce.).
- Place 1 cup of meat sauce on bottom of 13x9-inch baking dish.
- (This way the noodles won't stick to the pan.).
- Layer 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce.
- Repeat layers 2 more times.
- Top with remaining 3 noodles and sauce.
- Sprinkle with remaining 1 1/4 cups of mozzarella cheese and 1/4 cup parmesan cheese.
- Cover tightly with greased aluminum foil.
- Bake 45 minutes or until cooked through.
- Remove foil and bake an additional 15 minute or until bubbling.
- Let stand 15 minute before cutting for easier serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've been meaning to try this recipe (I get the Kraft Food & Family magazine too) for a while now, and I'm glad I finally did! I used low fat ricotta, oven ready lasagna noodles, and slightly less than 1 lb of meat. Instead of the parsley, I liberally added Italian seasonings (I have this great shaker thing that has 4 separate kinds of Italian seasonings in one container) to the sauce and the ricotta blend. I only had a package of 2 cups of shredded mozzarella, so I used the amount called for in the ricotta mixture, and just used the rest on top, and it was just fine. So, I suppose I should talk about how it tastes, huh? It's AWESOME. I was amazed that my first time making lasagna turned out so tasty! I didn't want to wait the 15 minutes to cut it, but I did. It comes out of the pan very easily. I stored the leftovers in the pan, with the foil lid used for baking covering the top. Bad idea. The acid ate through the foil! There were only a couple of places where the foil was touching the food, so I just cut those tiny pieces away, and then cut the rest up and stored it in a plastic container, which is what I suggest, because even my metal 13x9 pan was getting weird from the acid, I had to scrub it with comet to get the discoloration off. So! Make this, it's delicious! Just take the leftovers out of the pan to store them. :)
RECIPE SUBMITTED BY
CheesyGal
Monroeville, Alabama
Hello everyone! I am from the lovely state of Alabama. I love to spend time with my family, hunt, fish, read, and swim. I am 29 years old, and I have been married for 7 years to my high school sweetheart. We also welcomed a baby boy into our home on August 11, 2006. His name is Brayden and he is my life and my heart. It has definitely been a change - but a good one.
As a new bride and beginner cook, I looked to recipe websites for help and stumbled upon Recipezaar. I love this place!! I am all for any kind of comfort food, such as collards, Mexican cornbread, etc. I love the Calling All Cooks cookbooks, because they have several Southern and different recipes.
<img> src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">