Lasagna with Ground Lean Meat - Kraft Recipes Top
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Lasagna with Ground Lean Meat

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Make It

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  • Grease sides and bottom of 13 x 9 baking dish with shortening so the noodles become crisp while cooking. Do not use Pam or other spray shortening. Cook all of the following in different pots and pans at the same time on different burners:
  • Cook 1 box San Giorgio Lasagna noodles, cook as per directions. Add 1 tablespoon of corn oil in pot while lasagna cooks. Rinse the lasagna with cold water after cooking. Rinsing stops the cooking process and the oil allows the lasagna to lay in a cool stage without sticking together.
  • Place 2 Spatini seasoning packets and 2 cans tomatoes mashed with potato masher into medium saucepan and simmer while lasagna cooks. Stir while simmering.
  • Pan fry meat, onion and garlic. If garlic is pressed, place whole garlic in meat while cooking but then remove whole garlic after frying is complete.
  • While ingredients are cooking, put 1 lb. ricotta cheese in a bowl. Add enough milk or water to make lumpy paste by stirring mixture with a spoon -- mixture should resemble runny cottage cheese. Shred mozzarella cheese or buy packaged shredded mozzarella cheese to sprinkle over the top layer of the lasagna. Also add parmesan cheese to all layers or reserve parmesan cheese for top layer.
  • After all the ingredients are cooked, add tomato sauce mixture to meat mixture while mixtures are still warm or warm to simmer entire mixture for a few minutes before placing onto lasagna noodles.
  • Place cooked lasagna noodles in strips lengthwise into the bottom of the baking dish. Spoon tomato meat mixture on top of lasagna noodles. Drop ricotta mixture by large spoonfuls onto the meat mixture. Sprinkle with parmesan cheese if desired. Repeat layers until all lasagna noodles are placed in the baking dish. On top layer, pour any leftover tomato meat mixture so that it runs down the edges of the inside of the baking dish. Place shredded mozzarella cheese on top of ricotta mixture for the last layer and sprinkle with parmesan.
  • Bake at 350 degrees F for 30 minutes.

Special Equipment Needed


If prepared for another day’s use, bake the cold refrigerated lasagna for at least one hour or more so that it is thoroughly warmed throughout. Leftovers can be frozen and warmed in microwave after thawing.

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