Easy Lasagna Recipe

This recipe was a lifesaver when I suddenly had five college kids show up for dinner. I swapped out regular lasagna noodles for "no-boil" ones, used mild Italian sausage instead of ground beef, and added 60 ounces of spaghetti sauce without adding water. I also incorporated fresh baby spinach leaves between the layers. It was a huge success! Thank you so much!!

I have been searching for a simple lasagna recipe that doesn't require boiling noodles and allows me to use store-bought sauce, as my husband absolutely loves lasagna. He is quite picky when it comes to lasagna, but he really enjoyed this one. I'm happy to have found an easy recipe to meet his lasagna cravings. The only adjustment I made was using ricotta cheese instead of cottage cheese, which worked out really well!

I cooked the lasagna in a 9x12 disposable pan with 3-inch sides. The tall pan prevented any spills as the liquids expanded during cooking. I kept the foil on the top for 50 minutes to ensure the noodles were fully cooked, which they were. Then, I removed the foil and let it brown for 10 minutes at 400 degrees. After letting it sit on the counter for 10 minutes, it firmed up nicely. I added half a chopped yellow onion and 3 cloves of crushed garlic to a heated pan, then mixed in 1 pound of hot Italian sausage for a flavorful kick. Using 8 ounces of organic ricotta (without carrageenan) was enough for two thin layers, although more could be added for a richer taste. I poured 1/4 cup of red wine along the edges for extra flavor. The result was delicious - everyone loved the taste and mentioned that the noodles were perfectly cooked. Despite being a tough critic of my own cooking, I thoroughly enjoyed this lasagna and plan to make it again.

Prepared a delicious beef lasagna by sautéing beef with 2 teaspoons of garlic and a finely chopped onion. Mixed in 2 teaspoons of Italian seasoning with 1 1/2 bottles of spaghetti sauce for added flavor and moisture (1 bottle wasn't sufficient to soften the noodles). Layered fresh spinach generously on top of the sauce, then added a final layer of noodles and sprinkled a generous amount of mozzarella on top. Omitted salt and pepper due to the flavorful Italian seasoning and garlic. Added a half cup of water around the sides of the dish to prevent the dish from drying out, and covered it tightly with foil to prevent spills while baking. The result was a delicious and perfectly cooked lasagna with all the flavors blending together beautifully.

I followed this recipe to prepare my very first lasagna, and it turned out amazing! The instructions were straightforward and easy to follow. I made a note to use 15 noodles in a 13x9 pan, and to finely chop half a green pepper and half a white onion while cooking the meat. I added spices like garlic powder, oregano, crushed red pepper, parsley, salt, and pepper to the meat mixture without draining it. I used two 24 oz cans of Hunt's pasta sauce, simmered for 10 minutes, and skipped adding water in the final step of the recipe. I baked it at 360°F for 55 minutes with the lid on, then removed the lid and baked it for another 15 minutes. Overall, a fantastic lasagna recipe that I will definitely be making again!

I initially found this recipe too watery when I tried it. However, on my second attempt, I omitted the water around the edges, and it turned out perfectly!!!

Absolutely loved it! It had been years since I last made lasagna, and I always used to skip the step of boiling the noodles. However, this Christmas Eve, my youngest, who was visiting from Arizona, requested it. Instead of my usual Tinkyada gluten-free pasta, I opted for a rice/corn blend from Barilla. I combined ricotta and cottage cheese, along with two jars of sauce, and improvised the rest of the ingredients based on what I had and my past cooking experiences. I seasoned the meat, added water to the sauce, and generously sprinkled a mix of asiago, parmesan, and Romano cheese. I had extra cheese, so I ended up making a second smaller dish, which was a hit with everyone. This is now my third time making it, this time using Beyond Meat and layering baby spinach since I was running low on noodles. Fingers crossed it turns out just as delicious!

My husband declared this lasagna to be the best he's ever had. I made some modifications like adding an extra egg, using ricotta cheese, and incorporating some leftover Italian sausage along with ground beef and minced garlic. I also opted for one and a half jars of Rao sauce and only used 6 teaspoons of water in strategic spots. The pasta cooked perfectly, and I layered it with 5 sheets each time. It turned out fantastic!

Hello everyone! Here are some tips on how to make a delicious lasagna: 1) Instead of using water, I recommend using 2-24 oz of spaghetti sauce (original and meat flavor sauce) for more flavor. Skip the water altogether. 2) Opt for ricotta cheese over cottage cheese - it's thicker and more dense. Use all 32 oz of ricotta. 3) Layer your lasagna as follows: sauce to coat the bottom of the pan, noodles, ricotta mix, sauce. Repeat with noodles, ricotta mix, sauce, and top it off with plenty of mozzarella cheese. For a crispy cheese topping, broil it at the end of the cooking process. 4) Cook at 350°F for one hour, then broil for 10 minutes. 5) I used regular Barelli's uncooked lasagna noodles and they came out soft and delicious. 6) Make sure to season your ricotta mix or meat sauce generously for maximum flavor. Adjust salt levels as needed. Good luck and enjoy your homemade lasagna! Remember, cooking is all about doing your best.

AMAZING LASAGNA! Whether it was simple or not, it still turned out to be one of the most delicious lasagnas my family of five has ever had, even rivaling my grandmother's "secret," five-layer, eight-million-ingredient, "true Italian" lasagna! Like many others, I swapped out the cottage cheese for ricotta (28 oz), increased the mozzarella, and used Italian seasoning instead of just dried parsley in the cheese mixture. I also used a mix of beef, pork, and veal, and added half a package of sweet Italian sausage (without the casing) instead of just beef. I precooked the noodles, and with extra marinara (I probably used 1.5 32oz jars of Rao's), there was no need for additional liquid at the end. This recipe gets an A+ from me, and I'll definitely be making it many more times in the years to come!

Absolutely AMAZING!! I omitted the mozzarella cheese and opted for just parmesan mixed with cottage cheese, an egg, and parsley. I adjusted the recipe for an 8"x8" pan to avoid having too many leftovers, and it turned out to be a fantastic meal. The technique of browning and draining the beef before combining it with the spaghetti sauce and cooking for another 5 minutes was brilliant!! Adding 1/2 cup of water, something I had never tried before, resulted in an incredibly tender and moist dish. This lasagna recipe definitely deserves a solid five stars - it was the best lasagna I’ve ever had. Don't forget to cook covered for the first 45 minutes, then uncover for the remaining 10 minutes. I let it sit for an additional 10 minutes before serving, and it cut beautifully - a stunning presentation at the table.

My friend really liked this recipe. Personally, I avoid using cottage cheese because, even though there are some varieties with smaller curds, Ricotta is incredibly smooth and tasty. I did experiment with cottage cheese many years ago, but never again! It didn't go well... hahahaha. Thanks for sharing this recipe!!!

This recipe was so simple to make! I decided to mix ricotta cheese and cottage cheese together instead of just using cottage cheese, swapped the beef for ground chicken, threw in 3 cloves of garlic and 1 tablespoon of onion powder while cooking the chicken, and used Italian seasoning instead of parsley. The result was a big hit with my family!

I have been using this recipe for many years, and it truly is fantastic. I highly recommend using Classico roasted tomato and garlic sauce, along with some fresh mozzarella or parmesan for a delicious touch. Although I usually opt for the store brand, it still turns out great. A sprinkle of crushed red pepper at the end (except if you have kids) adds a nice kick to the dish. You'll be amazed at how quickly you can whip up such a tasty meal. And just so you know, you don't have to use no-boil or pre-cooked noodles - they come out perfectly al dente, or you can simply cover the dish with foil for an extra 5 minutes.

My entire family adored it and asked for seconds; they had already had seconds and wanted more.

I adjusted a few things to fit my taste, but overall, I found this recipe to be a fantastic starting point for making lasagna. Thanks for sharing it!

I included 4 cloves of garlic and one large onion.

I really enjoyed it, and so did my mom and sister.

I absolutely adore it!!!

I use this product frequently and my family absolutely adores it!