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- 12 lasagna noodles (no cook lasagna works just as well!)
- 2 15 oz. containers of ricotta cheese
- 1 teaspoon pressed garlic
- 1 pound lean ground beef
- 2 26 oz. jars of spaghetti sauce (Classico tomato basil and spicy red pepper blend well together)
- 4 cups (16 ounces) shredded Italian 3-cheese blend
- Cook lasagna noodles according to package directions; drain and set aside.
- Cook beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in sauce.
- Layer one-third each of lasagna noodles, ricotta cheese mixture, shredded cheese, and beef mixture in a lightly greased 13X9 inch baking dish. Repeat layers twice. Bake at 375 degrees for 35 to 40 minutes. Let stand 5 to 10 minutes before serving.
- Note: May add parmesan, parsley and egg to ricotta mixture for extra taste and fluffier texture.
This recipe is a personal recipe added by Tammyrf and has not been tested or endorsed by MyRecipes.
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Easy Lasagna Recipe at a Glance
- COURSE: Main Dishes