Lasagna Recipe

Italian Baked Lasagna

  • 1 lb.lasagna pasta noodles, cooked
  • 2-16 oz. jars meatless sauce
  • 1 lb. Ricotta cheese
  • 1/2 C. grated Parmesan cheese
  • 1 lb. Mozzarella cheese, sliced thin
  • 3/4 C. chopped onion
  • 2 cloves garlic, chopped or minced
  • 2 tsp. salt
  • 2 eggs, beaten
  • 2 lbs. ground beef
  • 1 tsp. Italian seasoning
Cooking Directions Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm. Meanwhile, saute the ground beef, garlic and onion is a large heavy skillet or saucepan until beef is done. Add sauce, salt, and Italian seasoning and mix well. Simmer on low heat 12 to 15 minutes. In a separate bowl, combine eggs and ricotta cheese.

Grease a 15" x 12" or larger, deep sided baking pan. Arrange a first layer of noodles across the pan so the ends hang over the sides. (The ends will be laid back-over the top for the final layer. This helps to hold lasagna together when cutting servings) Then add a layer of the lasagna sauce, ricotta cheese and mozzarella cheese. Add a second alternating layer of pasta (lengthwise in the pan), the sauce and cheese mixture. Repeat until pan is almost full then fold over the ends of the first layer of noodles and top with more lasagna sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 40 to 45 minutes, or till cheese is bubbly.

Allow to set for 5 to 10 minutes before cutting. Serve this baked lasagna with sour dough French bread and have extra parmesan cheese at the table. This recipe can be modified to suit individual preferences.

More baked lasagna recipes:

Prosciutto Lasagna | Zucchini Lasagna | Mexican Lasagna

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