If you like meatless lasagna with lots of cheese, then you'll love this ;-)
Preheat oven to 375 degrees F. Cook lasagna noodles al dente according to directions and drain.
Meanwhile, mix red pepper flakes with tomato sauce. Spoon a portion of the sauce in to the bottom of a 9x13 baking dish. Place three of the cooked noodles over the sauce and sprinkle a portion of the mozzarella, cheddar and parmesan over the noodles.
Repeat layering of sauce, noodles and cheese according to the amount of noodles chosen. Be sure to finish with a cheese layer.
Bake in oven for 30 to 45 minutes until cheese is bubbly and golden.
By Deeli from Richland, WA
This lasagna is perfect for family gatherings such as Christmas or other special occasions. With 2 pounds of meat and four cheeses this is a hearty dish that although quite filling often finds guests asking for seconds.
An instant pot can make a speedy meal of lasagne, without tying up the oven. You can enjoy a smaller amount of lasagna if you choose. The noodles cook in the sauce.
This is a long standing family favorite of everyone's! I call this our comfort food.
In high school our home economics class put out a cookbook of our mothers' recipes. I got this from there and have been using it ever since.
I like this lasagna recipe especially because it does not contain cottage cheese. I definitely prefer my lasagna without. This is very good and easy to make!
This lasagna has a very mellow flavor. The fresh veggies and the spices are a great mix together. Very easy to make and very good!
We all love lasagna! My "assistants" love to help layer the lasagna and help eat the broken noodles. When I make lasagna, I always make two and freeze one of them.
Prepare noodles according to package directions. Brown hamburger meat; drain fat. Mix hamburger, spaghetti sauce, salt and garlic powder. Grease 9x13 inch pan.
I don't like ricotta cheese, so I had to come up with something because we love lasagna!
Cook ground beef and drain. add tomato sauce and spaghetti sauce. Simmer 20 minutes. Cook noodles; drain.
Does anyone have a tasty homemade lasagna recipe they would like to share?
By dan ward from Columbus, OH
The best lasagne recipe I have ever tried (and I have tried many) is the one on the Barilla lasagne noodle box. The noodles are the no cook type that you put into the pan dry, and they soak up the sauce and soften as they bake.
Quick Fix Lasagna
5 cups spaghetti sauce
1 box (8 oz.) Whole Wheat Lasagna
1 lb. Ricotta or cottage cheese
8 oz. Mozzarella cheese, shredded
3/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. In a 13x9x2-inch baking dish, spread 1 cup of the sauce; arrange a layer of uncooked lasagna; top with 1 1/3 cup sauce, 1/2 of the Ricotta, 1/3 of the Mozzarella, and 1/3 of the Parmesan cheese. Repeat, gently pressing lasagna pieces into cheese mixture below.
Serves 6 to 8
Note: For health reasons I prefer whole wheat noodles and pasta. I also make my own spaghetti sauce in place of the store bought brands.
My mother makes slow cooker lasagna. Cook up your meat and onions in a pan and drain any grease. In your slow cooker put a little of the meat mixture in bottom and top with spaghetti sauce. Then put no cook noodles in. Just break them and put them in a layer. Add your cheese (Ricotta or cottage cheese mixed with mozzarella).
Brown the Italian sausage and drain off the grease. Add the Ragu sauce and water to the sausage and simmer about 5-10 minutes.
