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My review
Simply Traditional Lasagna
Kris Swiggum
"A traditional lasagna, with about half the time and effort! I always cook extra to have leftovers, but the more I cook, the more they eat! Serve with garlic toast and salad."
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Ingredients
1 h servings 736 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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- Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
- Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 736 calories; 34.6 g fat; 62.5 g carbohydrates; 43.8 g protein; 104 mg cholesterol; 1452 mg sodium. Full nutrition
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Reviews
Read all reviews 173213 Ratings
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Most helpful positive review
9/16/2007
***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in s...
Most helpful critical review
2/25/2009
3 Stars... but worth much more. This is the best base recipe for Lasagna that I've run across... ever. There are a few tweaks that need to be made to make it truely special though, and they are...
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9/16/2007
***I just realized that my recipe was changed. If you can, use fresh finely chopped onions, not dried, and fresh minced garlic instead of or in addition to the garlic powder. I also throw in s...
10/1/2004
haven't used this recipe but I have been using dry noodles in my lasagna for years now. You don't need to buy the "new no cook noodles" the old ones work just fine.
11/30/2007
Easy recipe for lasagna. Not only does it eliminate the boiling of the noodles, but you don't have to add egg and parm to the ricotta like most recipes call for. The only problem that we had was...
1/1/2008
I doubled the sauce, used 1 1/2 cartons of ricotta chees and made it in a deep lasagna pan. My husband thinks it's better than my grandmother's from scratch recipe.
8/8/2008
I've never cooked my lasagna noodles, but I'd have to say this is one of the best lasagnas I've ever tasted. My family loved it and it makes a ton. We barely made a dent in it the first night,...
10/10/2007
Had to cook this without the olives due to some picky eaters in the bunch I was feeding. I think it is probably a TON better with them. Used regular old lasagna noodles (without cooking them) ...
10/10/2004
This was my first attempt at lasagna and I definitely will make it again! The Italian sausage really gives it zing. Also, it makes it less intimidating cooking the noodles right in the pan.
7/13/2008
This lasagna was the best! Easy to make and even better to eat. The time I make it though I think I will add more sauce, to me it seemed to be kinda dry but the flavor was great! Everyone lov...
8/18/2006
I was surprised by the flavor of this dish. Very unique and spicey...in a good way. Husband hates lasagna, but loves this. Everyone had 2nds, no leftovers. Family rated the dish an 8 or 9 from 1...