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Simply Lasagna

Simply Lasagna recipe
photo by:kraft
Quite simply, the only lasagna recipe you'll ever need. With an ooey gooey cheesy melt, ground beef and marinara, it's a tried and true crowd-pleaser.
time
prep:
20 min
total:
1 hr 35 min
servings
total:
12 servings
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posted:
2/6/2005
I used the Boca meat substitute and my husband had no idea-he loved it!
posted:
2/6/2005
I mixed every thing together ahead of time in the morning, so that when I got home from work all I had to do was stick it in the oven.
posted:
2/5/2005
This tasted so good! And I love the idea of not having to boil the lasg. noodles first! Quick and easy.
posted:
2/4/2005
As a first time lasagna maker, this recipe was so easy to follow, and was so delicious. Great Recipe!!
posted:
2/1/2005
very easy and very good!
posted:
2/1/2005
I made this with whole wheat pasta and added a box of frozen spinach (well drained) to the layers. It was a big hit at our house. I froze the leftovers in individual servings for quick meals.
posted:
1/31/2005
This is the best lasagna I've ever made. The noodles were cooked to perfection--not mushy. I didn't have mozzarella on hand and had to use colby/jack. It turned out great. My three children nearly inhaled it. The leftovers I counted on for lunch disappeared!
posted:
1/30/2005
Very easy and tastes great! This was my first time making a real lasagna and you couldn't tell. I made this up fast and came out looking wonderful. My whole family enjoyed it. I will cook this again.
posted:
1/29/2005
I added some extra water and some Oregano and boy was this a hit with my picky family! This is definately a keeper in our house!
posted:
1/28/2005
This was my first attempt at making lasagna and I was very pleased with the results as was my husband. This was so easy and tasted great. For the cooks who thought it was too dry...I accidentally added too much water (instead of one cup in the jar, I did a jar full) and the lasagna was not dry at all. I'm picky about that too. Next time I will reduce the water but not down to 1 cup. Thanks Kraft!
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