With the invention of oven ready noodles, making lasagne is easier than ever.
Regular lasagne noodles can also be used by either precooking or just use them dry and add a little more liquid in the casserole dish.
The regular lasagne noodles will expand and buckle in the dish, which really doesn’t matter.

Easy Lasagna

Course Dinner


  • 375 g 1 pkg oven ready lasagne noodles
  • 3 cups spaghetti sauce
  • 1 pound ground beef
  • 1 onion
  • 4 cloves garlic minced
  • 1 cup water
  • 1 pound ricotta cheese
  • 1 egg beaten
  • ½ pound mozzarella cheese grated
  • ¾ cup parmesan cheese grated
  • 1 tablespoon parsley flakes
  • Salt and pepper to taste


  1. In a large skillet, brown onion, garlic and ground meat. Add spaghetti sauce and the 1 cup water, bring to a boil. In a large bowl, mix together ricotta cheese, egg, mozzarella cheese and Parmesan cheese. Add parsley flakes and salt and pepper to taste.
  2. To Assemble: Spread a thin layer of hot spaghetti sauce mixture in bottom of a 5 quart casserole dish, preferably with a lid. Add a layer of lasagne noodles, slightly overlapping, break noodles to fit a curved dish, if needed.
  3. Spread ½ of cheese mixture over lasagne noodles.
  4. Layer more noodles over cheese.
  5. Use ½ of remaining meat sauce, and cover with final row of noodles.
  6. Add rest of cheese and top with remaining meat sauce.
  7. Cover and bake at 375°F for 40 minutes.
  8. Note: Meat sauce is used as the final layer so as not to overly brown the cheese and to be sure all noodles are well covered to prevent browned hard edges.
  9. · If using foil as a lid to bake, remove foil before storing in fridge. Foil reacts to tomato sauce turning it black.


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