Rating: 4.5 stars
564 Ratings
  • 5 star values: 362
  • 4 star values: 151
  • 3 star values: 28
  • 2 star values: 16
  • 1 star values: 7

A super easy and fast beef lasagna recipe. It is made with a prepared sauce, and requires no boiling of the noodles.

Recipe Summary

prep:
35 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.

  • In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.

  • Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

  • Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

Nutrition Facts

702 calories; protein 44.2g; carbohydrates 62.5g; fat 30.3g; cholesterol 141.8mg; sodium 1058.2mg. Full Nutrition
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Reviews (441)

Most helpful positive review

Rating: 5 stars
12/21/2005
I have always made my lasagne without cooking the noodles first. **I do not buy the no-cook noodles, I use the regular ones and it always turns out great!*** The important thing is to make sure all the noodles are covered with sauce. You can actually add quite a bit of water to the sauce to make sure everything is covered & it still turns out great. I have sometimes just added water to the baking pan after layering to ensure everything is covered - have never been disappointed with the results. - ALSO - this is not something you can make ahead & bake later as the noodles will turn to mush if they sit in the liquid too long before cooking. Read More
(1581)

Most helpful critical review

Rating: 2 stars
01/07/2004
Good taste, and definitely easy, but there was too much of the cheese mixture for the meat sauce. I had to use half of a second 28-ounce jar of spaghetti sauce to put on top of the second cheese layer. Also, the mozarella cheese layer inside the lasagna is completely unnecessary. It's fine on top, but it adds too many calories for too little flavor, making it simply not worth it as a layer inside the lasagna. You'd be much better off with a layer of parmesan reggiano, romano, or feta cheese - these pack in tons of flavor! I also added garlic powder and Italian seasoning blend to my meat sauce - every pasta dish I make needs garlic! Finally, the top layer of noodles didn't cook too well - they came out rather hard. Read More
(423)
564 Ratings
  • 5 star values: 362
  • 4 star values: 151
  • 3 star values: 28
  • 2 star values: 16
  • 1 star values: 7
Rating: 5 stars
12/21/2005
I have always made my lasagne without cooking the noodles first. **I do not buy the no-cook noodles, I use the regular ones and it always turns out great!*** The important thing is to make sure all the noodles are covered with sauce. You can actually add quite a bit of water to the sauce to make sure everything is covered & it still turns out great. I have sometimes just added water to the baking pan after layering to ensure everything is covered - have never been disappointed with the results. - ALSO - this is not something you can make ahead & bake later as the noodles will turn to mush if they sit in the liquid too long before cooking. Read More
(1581)
Rating: 4 stars
01/06/2004
Great recipe! Awesome flavor and super easy. One suggestion though. When you mix the cheeses together you can't taste the different flavors of them! I like to mix eggs and cottage cheese, then when doing the layers, I put cottage cheese first then chunks of Ricotta topped with the mozzarella. Then when it calls to add the last of the mozzarella for the last 15 min., I mix the Parmesan with it. It makes the top a little crustier but it also helps to seal in the juices so they don't spill over the side! My husband and daughter love it!! Read More
(1111)
Rating: 2 stars
01/06/2004
Good taste, and definitely easy, but there was too much of the cheese mixture for the meat sauce. I had to use half of a second 28-ounce jar of spaghetti sauce to put on top of the second cheese layer. Also, the mozarella cheese layer inside the lasagna is completely unnecessary. It's fine on top, but it adds too many calories for too little flavor, making it simply not worth it as a layer inside the lasagna. You'd be much better off with a layer of parmesan reggiano, romano, or feta cheese - these pack in tons of flavor! I also added garlic powder and Italian seasoning blend to my meat sauce - every pasta dish I make needs garlic! Finally, the top layer of noodles didn't cook too well - they came out rather hard. Read More
(423)
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Rating: 5 stars
08/27/2007
I found this recipe to be simple and delicious. I made a few modifications though: I used italian seasoned lean ground turkey instead of the beef lowfat ricotta instead of part-skim and fat-free cottage cheese instead of regular. I accidentally forgot the eggs and omitted the mushrooms (still haven't learned to like them) but I did add a layer of spinach after the cheese mix layer which really added a nice flavor. I did run out of meat sauce before getting to cover the top layer of noodles so I just put the cheese mix on and a layer of plain pasta sauce. I will definitely make this easy and yummy recipe again! Read More
(249)
Rating: 5 stars
07/12/2007
Wonderful and easy! Just make sure you end with meat sauce and not pasta otherwise the top pasta will not cook fully. Read More
(199)
Rating: 4 stars
10/16/2007
This recipe was really good. I did make a few changes though- I used half hamburger and half italian sausage. I used fresh mushrooms and 3 cloves of garlic when I was sauteeing the onion. And I added 1 tsp of italian seasoning and 1/2 tsp of red pepper flakes to the cheese mixture. I also used an extra cup of spaghetti sauce. It turned out really well. Read More
(161)
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Rating: 2 stars
01/04/2004
This recipe did not turn out very well for me. The portions were very off: not enough sauce and way too much of the cheese mixture. I will have to adjust next time. Plus the noodles were a bit tough. I suggest using the no-boil noodles instead of regular lasagna noodles. Read More
(78)
Rating: 5 stars
01/03/2011
I made this but changed it a little. I made it with 1 pound of gr beef and 1/2 pound of Italian sausage and added 2 T of garlic along with the onion. I also used two jars of sauce and simmered it all with some crushed red pepper flakes. I added a square of frozen chopped spinach to the cheese mixture, and I used a bag (2 cups) of mozz cheese. Oh, and I also used the oven ready lasagna noodles. I have to say, it was pretty awesome. I have never followed directions of any kind in my life...why start now, LOL. Read More
(52)
Rating: 4 stars
05/21/2007
good recipe...however....i wouldn't use sooo much of the cottage cheese and ricotta cheese....seems like a lot of cheese. Also..i omitted the mozzarella layer in the middle. Cheezy cheezy!! good stuff though! Read More
(50)