Prep 20 mins
Cook 1 hr
I got my free Kraft Family Food & Family magazine yesterday and I found this recipe. I have been looking for a really good but simple lasagna recipe. Hopefully this is it!!
- 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
- 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.
I love this recipe. I use this for company because it really never ever has failed me, and it makes even the pickiest of my eaters happy!
This was excellent and super easy. The only change I made was I used cottage cheese as my ricotta was out of date. I am thankful to have such a delicious meal for a special weeknight dinner. Thanks for sharing. Lisa
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. :)