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Italian Baked Lasagna

I found this recipe just by chance on www.cooking-italian-food.com. 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.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Cook lasagna noodles according to package directions.
  • (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.
  • Add sauce, salt and Italian seasoning and mix well.
  • Simmer on low heat 12 to 15 minutes.
  • In a separate bowl, combine ricotta, cottage cheese, and beaten eggs.
  • Grease a 9x13 or larger baking pan (larger is much better, otherwise you won't have enough room for everything).
  • Arrange a first layer of noodles so the ends hang over the sides of the pan.
  • (The ends will be laid back over the top for the final layer).
  • Then add a layer of the sauce, half of the ricotta mixture, and mozzarella cheese.
  • Add a second alternating layer of pasta, meat sauce, the rest of the ricotta mixture, and mozzarella cheese.
  • 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.
  • Sprinkle with parmesan cheese and bake at 350 degrees for 40-45 minutes, or till cheese is bubbly.
  • Allow to set for 10 minutes before cutting.
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"I found this recipe just by chance on www.cooking-italian-food.com. 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."
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  1. Debbie 5
    Yes do be brave Marla,I ditto what Breez said in that this is basically the same excellent recipe I do also except I make my own tomato sauce and never add water to it even though I also never pre-cook my lasagna noodles and it always comes out great.not having to pre-cook the noodles is a fantastic time saver not to mention not having to play around with hot slippery noodles is a bonus!! I must admit that when my mom told me about not having to cook the noodles beforhand,I was a bit sceptical and nervous too but as usual mom was right,,I never looked back and never pre-cooked noodles since!!! Take the leap of faith Marla,,you wont regret it!! Debbie :)
    Reply
  2. LizP5885
    My husband's Italian gramma taught me to make lasagna. We always thought hers was the best. Nope....this one is the best. I used Barilla tomato basil sauce and followed the directions exactly, except for two small changes. I added only 1 tsp. of salt (maybe the jarred sauce I used was saltier and did not need the additional tsp.), and used 1/2 tsp oregano and 1/2 tsp. basil, since Italian Seasoning has rosemary in it and I don't care for the taste of rosemary. The lasagna took a bit longer to bake than the instructions said, but that may have been my oven. Temps vary. The flavor was a perfect balance and when sliced after the 10 minute rest period, the lasagna squares stayed together perfectly. No oozing all over the plate. I won't make another lasagna after this.
    Reply
  3. Breez
    Be brave Marla! This recipe is a winner. It's basically the same recipe I've been using for about 20 years. I never pre-cook the pasta, BUT the recipe lists adding 1 1/2 cups water to the sauce, which is absorbed by the pasta. Such a time saver. Oh... I split this into two 9 x 13 pans, so I don't have a headache or a mess in the oven.
    Reply
  4. citaly chavira
    I tried this recipe for my family, whom is mexican; not very familiar with pasta dishes; and they loved it! It was very easy to make, not to mention it was my very first time attemppting to make lasagna. Thank you!
    Reply
  5. Marla in California
    I found this recipe just by chance on www.cooking-italian-food.com. 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.
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