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
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This is a long standing family favorite of everyones! I call this our comfort food.
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!
Peel zucchini in strips with a cheese knife. Salt the zucchini strips and lay them between paper towels to drain excess moisture for 30 minutes.
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 haven't seen this recipe on this site, so wanted to share.
Serve this lasagna with a big green, vinaigrette-tossed romaine salad and your favorite garlic bread.
Cook noodles according to package directions; drain. Brown beef in a large skillet in the oil along with the sliced onion and fresh chopped garlic.
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!
This is kind of a different way to make lasagna. Very good!
My husband's favorite meal.
Cook desired noodles as package directs. Drain and chill in cold water. Heat oil and brown hamburger. Add onion and garlic and cook until transparent. Add rest of meat mixture ingredients and simmer for 20 minutes. Meanwhile, mix cheese mixture.
Brown ground beef and sausage in large skillet, stirring until crumbly. Pour off drippings. Add onion flakes, tomato paste and 2 tomato paste cans water, mixing well. Add seasonings and spices.
Brown ground beef and garlic. Add tomato paste, tomatoes, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles according to package directions.
Preheat oven to 350 degrees F. Crumble sausage in large skillet. Cook, stirring occasionally, until no longer pink; drain. Stir in tomatoes and juice, tomato paste, water, bouillon and basil.
In a large skillet, cook beef, onion and garlic in oil until meat is browned and onion is tender; drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper.
Combine meat sauce and spices. In another bowl, combine cottage cheese, parsley, egg and pepper. Layer 1/3 of meat mixture on bottom of 9x13 inch glass pan.
Top with remaining 3 noodles and sauce. Sprinkle with remaining mozzarella cheese and parmesan cheese cover tightly with foil and bake 45 minutes.
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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. So easy. I also vary it by cooking up Italian sausages, chill them, and slice very thinly, using them as a layer.
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. End with a final layer of lasagna; pour remaining sauce over, making sure all lasagna pieces are covered with sauce; top with remaining Mozzarella and Parmesan cheese. Bake 45 to 55 minutes until lightly browned and bubbling. Allow to stand 15 minutes; cut into squares to serve.
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). Then keep layering until done and top with the rest of the mozzarella. Turn on crock pot on high for 3 hours. I love this recipe because if you have a small, large or normal sized crock pot it can be made in any kind.
Many years ago I had a very simple recipe for Lasagna which ended with cheese squares on top and had tomato paste in the filling. I was wondering if anyone has a copy like this recipe?