Recipe by Vino Girl
I've been making this for years, although I treat the recipe as a starting off point since it's pretty plain on its own. I like to add mushrooms, spinach and lots of other veggies, along with garlic and herbs. I cut this off a pasta box.
Top Review by LovesCookingHatesDishwashing
I smile when people tell me how much of a chore lasagna is to make, especially when they compliment me on this recipe. I have been making this for years also. I think the recipe came from a Martha Gooch lasagna noodle box. I usually use the cheapest store brand noodles with great results. I've learned that the more "goodies" you add to the sauce (garlic, sausage, hamburger, pepperoni, mushrooms, olives, capers, etc.), the sauce thickens and the results may burn. Be sure to add enough sauce to make it slightly saucy. Otherwise this is always a successful recipe. The noodles really cook without added water. Try it once and you'll be hooked. Okay, one more warning...I baked this in my mom's oven and her gauge didn't work right making it a higher temp. Check within the first 30 min. if you suspect your temp. may be higher to prevent drying out and burning.
- 8 ounces lasagna noodles, uncooked
- 32 ounces spaghetti sauce
- 15 ounces ricotta cheese or 15 ounces dry curd cottage cheese or 15 ounces drained cottage cheese
- 12 ounces mozzarella cheese
- 1⁄4 cup grated romano cheese or 1⁄4 cup parmesan cheese
Directions See How It's Made
- Preheat oven to 375°F.
- Grease a 9x13 baking pan.
- Place small amount of spaghetti sauce in the bottom of the pan.
- Place 3 strips of uncooked lasagna noodles in pan; spread with 1/3 spaghetti sauce, 1/3 ricotta and 1/3 mozzarella cheeses.
- Repeat layers twice.
- Sprinkle with romano cheese.
- Bake, covered, for 30 minutes.
- Remove cover and bake 30 minutes longer.
- Let stand 10 minutes before cutting and serving.