Meghan's Easy Lasagna
Very easy, flavorful lasagna - a real crowd pleaser! Great for leftovers because it tastes even better the next day - as a matter of fact, you can make it ahead of time and just reheat it. You can also substitute the beef with ground turkey and go with low-fat cheeses - still tastes great.
- Ready In:
- 1hr 24mins
- 1 - 1 1⁄2 lb ground beef (and seasonings, salt, Lawry's, onion powder, minced onions, to taste)
- 10 -14 uncooked lasagna noodles (almost one whole box)
- 1 (3 lb) jar traditional Prego spaghetti sauce
- 1⁄4 cup ketchup
- brown sugar (to taste)
- lawry seasoning salt (to taste)
- salt (to taste)
- onion powder (to taste)
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded colby-monterey jack cheese
- 10 ounces small curd cottage cheese or 10 ounces ricotta cheese
- 1⁄2 cup parmesan cheese
- Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
- Add ketchup.
- Add brown sugar and other seasonings.
- Let sauce simmer as you begin putting the lasagna together.
- Put remaining Prego on bottom of pan.
- Line pan with lasagna noodles (about 5).
- Evenly coat cottage cheese on noodles.
- Evenly coat cottage cheese with colby/jack cheese.
- Pat down the ingredients in the pan.
- Add half the sauce, spreading evenly.
- Do another layer of noodles and press down again.
- Add remain sauce.
- Sprinkle 1/4 cup parmesan cheese on top.
- Cover with foil.
- Cook for 1 hour on 350.
- Remove foil.
- Add mozzarella cheese and remaining 1/4 cup parmesan.
- Turn oven to broil and keep door open.
- Watch cheese melt and remove from oven when lightly brown and bubbly.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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I prepared it in the morning before I left to work and put it in the fridge. Hubby then put it in the oven 6 hours later and called to say it was very good. I came home and tried it and he was right. It was even better then the way I used to always prepare it. I think I found a new recipe for lasagna. Thanks MegReply
I wanted to try this because it had colby-monterey cheese in it, plus the brown sugar and seasonings were ones I really like. The problem is, I ended up adding way too much salt. I need more general measurements of the minimum amount of spices needed, and then I can safely add more from there without having to worry about going too over the top.Reply
Meg, You're amazing. Thanks for my first ever recipe for lasagna. The boy loved it and so did I. I didn't change a thing in it and won't ever. Well, the one thing I did different was 3 lasagna's per layer because the lasagna pan i bought a couple of days ago is a perfect fit for them. ...and I thought making lasagna was going to be tedious and time consuming!!!Reply