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Easy Lasagna

I just love it when a recipe has the word “easy” in the title! AND I love eating lasagna so, as far as I’m concerned this recipe is pretty close to perfect.

The “easy” comes in by using uncooked noodles to put the dish together. I don’t know about you, but for my uncoordinated-self getting sticky, hot, ever-wiggly, cooked noodles to cooperate when making lasagna the traditional way is next to impossible. I don’t have time to fight with a noodle!

I found the original recipe in a food magazine about 12 years ago. I’ve long since lost the magazine, but here’s how I’ve been making our lasagna for years:


1 – 1 ½ lbs. ground meat of your choice (beef, turkey, venison)

1 jar spaghetti sauce (or make your own)

1/2 cup water (at least)

spices to taste (garlic powder, salt, pepper, basil, oregano…whatever you like to add to your sauce)

15 oz. container of ricotta cheese

1 egg

2 cups (at least) of shredded cheese of your choice (I use a fiesta blend)

lasagna noodles (NOT pre-cooked or “no bake,” just plain ole noodles)


Brown your meat with spices of your choice. Drain grease and return to pan. Add spaghetti sauce. If using jar sauce fill with 1/2 cup water and shake well to incorporate any remaining sauce and add to pan. If you’re making your sauce from scratch just add enough liquid to make the sauce soupy.

*It’s the extra liquid that will allow your noodles to cook when they’re in the oven.*

Let this simmer and heat through while you mix up the cheeses.

Combine ricotta cheese, egg, and 1 ¾ cup shredded cheese. Set aside.

Taste-test your sauce and add any spices necessary to get the taste you want. Spoon sauce into the bottom of a 9 x 13 baking dish (just enough to cover it and keep the noodles from sticking to the bottom of the dish). Layer your noodles…I usually fit 4 side by side and break off a 5th to fit across the space at the top.

Plop several spoonsful of the cheese mixture on the noodles and spread as evenly as possible (this part isn’t always so easy). Cover with a layer of sauce being sure that all noodles are covered.

Do this layering process again and then top with remaining ¼ cup (or more) of shredded cheese.

Cover with aluminum foil making sure that the dish is sealed well (it’s important that the steam doesn’t escape – this allows your noodles to cook). Bake in 350° oven for 45 minutes.

Remove the foil and bake for another 15 minutes. Be careful though – That first POOF of steam is hot enough to melt your mascara!

This recipe yields 12 nice-sized pieces.



For those extra busy days, check out Pat’s crock pot lasagna recipe!

Shared with Gator Mommy Reviews, Thrifty Groove Blogspot, Tasty Tuesdays, and The Art of Homemaking Mondays

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Candy is a southern girl who enjoys the simple things in life. Dirt road drivin’, Sunday afternoon nappin’, back yard swingin’, and sunset watchin’ are a few of the things that make her smile. She’s been married to her best friend and the love of her life for almost 25 years and is navigating motherhood with her 4 children, aged 23, 19, 14, & 11. Homeschooling for over 18 years now, she is also a bit of a word-nerd (ok, maybe more than a “bit” – she actually considers making lists of homophones to be entertaining), a lover of books and chocolate, a survivor of cancer, an author, and a hula hoop maker.

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11 Responses to Easy Lasagna

  1. Lisey May 22, 2015 at 12:56 pm #

    I have had this recipe since you first posted it, but I just got around to trying it. I, too, am a recipe rebel! With the price of beef at a ridiculously high rate and with my over abundance of zucchini (imagine that!), I made it a vegetarian lasagna. I used 3 cups of shredded zucchini, a cup of shredded carrots, one can of no-salt added diced tomatoes, and medium vidalia onion (shredded) in place of the ground beef. OH MY! It turned out sooooo great! I will never go back to frozen lasagna again! Next I am going to try whipping this up, partially baking it, and freezing it. Have you ever tried this? Thanks for the recipe!

    • Candy May 22, 2015 at 7:45 pm #

      Oh.My.Goodness! That sounds amazing! You are a recipe rebel, aren’t you?!
      I’ve frozen after baking and it works fine. I’ve never partially baked it before freezing though. If you, let me know how it turns out. 🙂

  2. Audrey March 3, 2015 at 7:25 pm #

    Easy and lasagna don’t usually go together in the same sentence, but I love that you pulled it off.

    Thanks for sharing on Tasty Tuesdays. I hope you’ll be back next week.

    • Candy March 3, 2015 at 7:34 pm #

      Lol! Thanks, Audrey. 🙂

  3. JES September 2, 2014 at 8:18 pm #

    I love the word EASY when it comes to meals too. Thank you for the noodle tips and for linking up with the Art of Home-Making Mondays this week! I will “see” you tomorrow for some coffee and conversation 🙂

  4. Jan September 1, 2014 at 10:03 pm #

    This is just how I make my lasagna and it is a family favorite! Glad to know that your family is enjoying it as well. It is simply the best way to make it.

    Just stopped by from The Art of Homemaking Mondays Blog Hop!

    • Candy September 1, 2014 at 10:06 pm #

      Isn’t it an amazingly easy recipe?! I just wish I’d found it years earlier. Glad you stopped by. Hope you’ll come back for our link-up that goes live each Wednesday. We’d love to have you!

  5. Wendy B. August 31, 2013 at 10:51 am #

    This is how I make lasagna, too! My Italian husband, whose mother made to-die-for authentic Itailan lasagna, even loves it! I don’t even bother to mix an egg with the cheeses. I just plop some ricotta on there, sprinkle the shredded stuff and keep going. Always turns out yummy!

    • Candy September 1, 2013 at 7:29 am #

      Ahhh….a woman after my own heart. I love hearing from other ‘recipe rebels’. 🙂 No harm in making something easier if we don’t sacrifice the yumminess.

  6. Ann August 31, 2013 at 9:23 am #

    I have had this girl’s lasagna (many times) and it is always mouth-wateringly (is that a word Candy? ) good! This is how I always make my lasagna now, and no one has ever been disappointed! Incredibly good!

    • Candy September 1, 2013 at 7:30 am #

      Of course it’s a word, Ann! 😀

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