Main dishes

Our Best Lasagna

photo by:kraft

More generous w/cheese, made a double recipe. Used full pd of Mozz on the top was absolutely wonderful. Used low mositure cheese (all kinds) and had no watery residue wh...read more

posted by

sccynamin

on 8/9/2011

time

prep:

10 min

total:

1 hr 20 min

servings

total:

9 servings

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What You Need

onion, chopped

cloves garlic, minced

Tbsp. oil

3/4

lb. lean ground beef

3/4

lb. Italian sausage

can (28 oz.) crushed tomatoes, undrained

tsp. dried basil leaves, crushed

tsp. dried oregano leaves, crushed

container (15 oz.) POLLY-O Original Ricotta Cheese

1/2

cup KRAFT Grated Parmesan Cheese, divided

eggs, beaten

1/3

cup finely chopped fresh parsley

lasagna noodles, cooked

cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

COOK and stir onions and garlic in hot oil in large skillet 5 min. or until crisp-tender. Add ground beef and sausage; cook 10 min. or until done, stirring occasionally. Drain. Stir in tomatoes and herbs; simmer, uncovered, 30 min., stirring occasionally.

HEAT oven to 350°F. Mix ricotta, 1/4 cup Parmesan, eggs and parsley until well blended.

LAYER half each of the noodles, meat sauce and ricotta mixture in 13x9-inch baking dish; repeat layers. Top with mozzarella and remaining Parmesan.

BAKE 30 to 35 min. or until heated through. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve with whole wheat dinner rolls and a crisp, mixed green salad tossed with your favorite KRAFT Dressing, such as Zesty Italian. A bowl of fresh fruit makes the perfect dessert!

Substitute

Substitute BREAKSTONE'S or KNUDSEN Cottage Cheese for the ricotta cheese.

Special Extra

Prepare using 3 garlic cloves.

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mamaboo88

posted:11/5/2012

Made this tonight for dinner. I'v personally have had better but the hubby raved about it. a few things I changed. First I made homemade sausage (awesome) :) , I used 2 containers 15 oz ricotta, I added salt,pepper, Italian seasoning, garlic powder to my meat mixture along with some homemade spaghetti sauce.I did add a few more layers to the lasagna.

sccynamin

posted:8/9/2011

More generous w/cheese, made a double recipe. Used full pd of Mozz on the top was absolutely wonderful. Used low mositure cheese (all kinds) and had no watery residue whatsoever. I cooked my sauce overnight in the crockpot with lid vented to get rid of some of the moisture. Guests loved it! Served w/tossed salad, garlic knots, Strawberry Chiffon Pie in Kraft's recipes. Nice and light after a meal like this!

carmen_waz

posted:12/30/2009

I made this and just changed a few things, turned out wonderful. I used 1lb each turkey sausage and lean beef, 1-15oz each cottage cheese and ricotta, and 1 jar of seasoned spaghetti sauce- half in meat mixture and other half on top of my last layer before the mozz cheese. The sauce helps with the flavor and was so moist. I actually used 12 noodles because my cassarole dish was 15x11 so I needed the extra to make up for it. It came out perfect, I won't change a thing if I make it again.

mizznikkis

posted:12/2/2009

I just made this recipe adding some twists to it because of other reviews and it was fantastic. I used half ricotta and half cottage cheese and added 1/2 cup of mozz cheese to the cheese mixture. To the meat mixture, I added a 1/2 cup of spaghetti sauce to make sure it was moist. Also, I used 1 and 1/2 cup of mozz cheese on the top instead of just 1 cup. Not having had any homemade lasagna in over 15 years (YES) all in all, I truly enjoyed this recipe. Thank you everyone for your suggestions, it made the first time a breeze! Oh, did I mention my husband loved it. Said, it was better than his favorite Trio dish at Olive Garden.

yanaNP

posted:11/25/2009

this was a very good lasagna, the way you make it is easy and in the oven it doesn't take too long. don't cover it so that it melts the cheese better. The ricotta cheese mixture was very good; it tasted fresh. The only thing i wish it was a little bit more moist. Maybe 2 cups of crushed tomatoes would make it more moist. next time i will try that.

gnaff9093

posted:9/25/2009

Why hasn't anyone rated this recipe? It's fairly easy to make and scrumptious! My two sons and hubby ate off of it for two days. No wonder it is called Our Best Lasagna :)

lordsgift

posted:1/14/2009

the ricotta filling in this lasagna is much richer than other recipes that i've made because it uses more eggs. It was really good.

a cook

posted:12/17/2008

I made this last night for my husband and I and I have to say that it wasn't what I was hoping for. However, I did substitute the italian sausage with ground beef and I didnt have fresh parsley.. so maybe those were the 2 ingredients that really made the dish..?? It needs alot more cheese and less meat... and better spices for the crushed tomatoes... I will make it again but I will be modifying the recipe even more.

a cook

posted:11/28/2008

I made this recipe for the guys watching football at my house and a friend in the hospital as well. They all raved about it.

clyde15

posted:2/10/2008

This was easy to make and tasted great!