I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses
photo by TheDancingCook
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 (16 ounce) box small Velveeta cheese, cut into squares
- 1 (9 ounce) box no boil lasagna noodles
- 1 lb ground beef
- 1 -2 garlic clove
- 1 (14 1/2 ounce) can diced tomatoes
- 1 small onion, minced
- 1 (24 ounce) jar barilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars)
- shredded mozzarella cheese, as much as you like
- grated parmesan cheese, as much as you like
- Italian spices, to taste
- 3 -5 dashes garlic salt, to taste
directions
- Brown meat with onion and garlic; drain.
- Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
- Meanwhile, preheat oven to 375 degrees.
- In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
- Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
- Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
- Repeat layers twice, begin and end with noodles.
- Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
- Add more Italian spices if desired.
- Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
- Remove the foil, bake for 5 more minutes.
- Let stand for 5 minutes before cutting and serving.
- Accompany with salad and garlic bread.
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Reviews
-
This was very good. The veleveeta melts very creamily (I would never have thought to put velveeta in a lasagna!) and although I like ricotta in my lasagna, this was a great recipe for us because I wanted lasagana but we are out of ricotta! So easy too because you don't have to cook the noodles first. Thanks for a great idea!
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Since 2003 I have made this lasagna again, and I felt I needed to edit my last review of this recipe. I pretty much followed the recipe, but when it came to the no-boil noodles, I had to use 2 different kinds, a few of the long kind, and a few of the shorter but wider noodles, cuz that's what I had on hand, and when weighed, I actually found I had (9 ounces) that were required for this recipe. The diced tomatoes I used in this recipe were, Italian diced tomatoes, (which already had basil, garlic, and oregano in it) and the canned spaghetti sauce I used was, a (26 ounce) can of Hunt's Garlic & Herb Spaghetti Sauce. When adding the meat with the sauce to the 9x13" pan, I still had to add 1/3 of the sauce to it, as the 1/2 cup of the meat sauce just wasn't enough. Even tho I sliced my Velveeta very thin, I found I could only get 3 slices ontop of each lasagna noodle. When adding the parmesan cheese and the mozzarella, I used 4 Tablesp. of the parmesan, and (6 ounces) of the mozzarella. Note: The next time I decide to make this lasagna, I may just add 1-1/4 lbs of the ground beef, as I like abit more meat in my lasgana, and I found that this lasagna actually had more than enough sauce for me to add a bit more meat. Again Tara, thank-you for the recipe, I will definately be making this lasagna again in the near future.
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My family and I happen to LOVE ricotta, but I didn't have any. We didn't miss it at all in this recipe. I used 1 1/2 lbs of extra lean ground beef. The only change I made was to sprinkle some parmesan and mozzarella over each layer of Velveeta in addition to sprinkling them on top; just wouldn't have been cheesey enough for us otherwise. ;) The cheesier the better! My italian spices were oregano and basil; I was pretty generous with them. Thanx for sharing this. It's terrific, and much easier than "traditional" ricotta-style. I'll use this recipe again!
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RECIPE SUBMITTED BY
TheDancingCook
Whitehall, Pennsylvania
Welcome! I joined this website in 2001, as a new wife and Mom of a 1 y/o and I was 28 yrs old and did not know about cooking. I found this website cause I searched the web and wanted to find a good recipe for carrots! I found that recipe and so much more here over the years. I learned so much from this website and opened up my eyes to other recipes. I now am 46 y/o. I am now divorced and my then 1 y/o son is now a Marine. I have a wonderful man in my life that loves and appreciates my cooking and I thank this site for all of its help. I still come here for recipes. I hope you like my recipes and your family enjoys them also....there is many here and I love to pass them on.