Thursday, July 28, 2011

Recipe: Easy Lasagna

It's so good, YOU might eat the whole pan, too!

Do you like to make dinner? No? You say, "It takes too long. It's hard. And then, everyone complains about it."

Well, folks, you can quit yer bellyachin' now because I have a tried and true lasagna recipe for YOU to add to your mealtime repertoire! You will love it! Your family will eat it up and won't complain (hopefully)! And it only takes about 10 minutes to prepare and an hour to bake!

(Was that enough exclamation marks for you?!?!)

My mom taught me how to make this before I went to college and I've been cranking it out ever since. I still make it at least once a month. It's a hit and it's SO. Easy. I like to serve it with garlic toast, fresh fruit and a leafy green salad. If you make this, I guarantee your kids will suddenly become obedient and your husband will buy you some jewelry!*

*Results may vary, but it's still some freakin' awesome lasagna.

Ridiculously Easy Lasagna (so easy, a caveman could do it!)

1 lb. lean ground beef (I prefer using lean ground turkey)
1 jar Prego Flavored With Meat sauce (I've found this is the best variety. Feel free to experiment with others.)
1/2 - 3/4 c water
1 16 oz container of cottage cheese
2 cups grated mozzarella cheese
10-12 lasagna noodles, uncooked

Preheat your oven to 350 degrees F (I know, Arizonans, I know). Brown the beef or turkey in a pan on the stove top; drain. Return to pan. Add entire jar of Prego sauce and water; mix well.

In a 9 x 13 pan, layer the ingredients as follows:

- 1/3 of meat sauce mixture (just eyeball it)
- Dry lasagna noodles laid flat (you may have to break some in half -- try to cover as much of the meat as possible)
- Half of the cottage cheese
- Half of the mozzarella cheese (Cover the cottage cheese liberally.)
- Another 1/3 of the meat sauce
- Dry lasagna noodles
- Remainder of cottage cheese
- Remainder of mozzarella cheese
- End with the remainder of the meat sauce (Mom's rule of thumb is, "Start with meat, end with meat.")

Cover with aluminum foil and bake at 350 degrees for 1 hour. Let stand 15-20 minutes before serving.


Also, don't forget to enter the giveaway! It ends TOMORROW at midnight!


  1. Oh yeah this is the one and only recipe I will EVER use! Teri Haney originally gave me this recipe. I am positive she stills uses it to this day. ENJOY!

  2. I'm going to try that recipe this weekend. I have seen other recipes that called for uncooked noodles but have never gave them a shot. Yours looks really yummy. I will return and report.

    BTW, I have a super easy recipe for chicken pot pie if you like that kind of thing. Let me know if you would like it. I always get raves and it is my most requested dish when bringing something to pot lucks or for family functions.

  3. yummm. sounds tasty and easy. my kind of cookin. and i guess since the oven has already heated my house, might as well make some brownies while i'm at it.

  4. i am going to have to try this recipe!

  5. That's the right attitude, Erica!

  6. Grandma gave me this recipe when I left for dental school. I agree...super easy and yummy. However, initially she gave it to me with a piece of the recipe missing. I am apparently not very observant and managed to make the entire dish without the sauce. Lasagna without the red looks and tastes weird FYI.

  7. this is almost the same as my family's recipe, but for some reason we don't put the beef in. but still a delicious recipe--lasagna has always been a family fave :)

  8. Stoffers has nothing on you! I love a good recipe post. I'm making it tonight!

  9. your blog is very cool¡¡¡ kisses from Mexico :)


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