Ellie's Lasagna

Southern Living
This super-simple recipe gets rave reviews from our readers. Some add mushrooms or a dash or two of Italian seasoning, while others substitute ground turkey or chicken for the ground beef.
Makes 6 servings


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12 lasagna noodles
1 (15-oz.) container ricotta cheese
1 teaspoon pressed garlic
1 pound ground beef
2 (26-oz.) jars spaghetti sauce
4 cups (16 oz.) shredded Italian three-cheese blend


Prep: 15 Minutes
Cook: 15 Minutes
Bake: 40 Minutes
Stand: 10 Minutes

1. Cook lasagna noodles according to package directions; drain noodles, and set aside.

2. Stir together ricotta cheese and garlic; set aside.

3. Cook 1 lb. ground beef in a large skillet, stirring until meat crumbles and is no longer pink; drain. Stir in spaghetti sauce.

4. Layer a lightly greased 13- x 9-inch baking dish with one-third each of noodles, ricotta mixture, shredded cheese blend, and meat sauce. Repeat layers twice.

5. Bake at 375° for 35 to 40 minutes. Let lasagna stand 5 to 10 minutes before serving.

Note: For testing purposes only, we used Classico di Napoli Tomato & Basil pasta sauce.

Created date

August 2002