Quick Homemade Lasagna Recipe - Kraft Recipes Top
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Quick Homemade Lasagna Recipe

Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

Makes 9 servings.

Make our Quick Homemade Lasagna Recipe any night of the week. It takes an hour to cook our Quick Homemade Lasagna Recipe, but the prep is only 15 minutes.

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix egg and ricotta cheese until well blended.
  • Spread about 3/4 cup of the pasta sauce onto bottom of 13x9-inch baking dish; cover with layers of 3 noodles, half of the ricotta mixture and 1/2 cup of the mozzarella cheese. Repeat layers. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Cover with foil.
  • Bake 45 min. Remove foil. Bake an additional 15 min. or until noodles are tender and lasagna is heated through. Let stand 10 min. before cutting to serve.

Serving Suggestion

Serve with a mixed green salad and slice of warm French bread.

Shortcut

Prepare as directed, substituting 9 oven-ready lasagna noodles for the uncooked lasagna noodles.

Lightning Meat Lasagna

Prepare as directed, increasing sauce to 4 cups and adding 1 lb. ground beef or Italian sausage, cooked and drained, to the sauce before layering.

Lightning Spinach Lasagna

Prepare as directed, adding 2 pkg. (10 oz. each) frozen chopped spinach, thawed, drained and squeezed dry; 1/2 cup KRAFT Grated Parmesan Cheese; and 1/4 to 1/2 tsp. dried oregano leaves to the ricotta mixture before layering.

Lightning Vegetable Lasagna

Prepare as directed, adding 1/4 cup chopped fresh basil to the ricotta mixture before layering. Thaw, drain and chop 1 pkg. (16 oz.) assorted frozen vegetables. Add layers of half the vegetables each over each layer of the ricotta mixture.

Variation

Prepare as directed, using one of the following flavor options: Lightning Meat Lasagna: Increase sauce to 4 cups and add 1 lb. ground beef or Italian sausage, cooked and drained, to the sauce before layering. Lightning Spinach Lasagna: Add 2 pkg. (10 oz. each) frozen chopped spinach, thawed, drained and squeezed dry; 1/2 cup KRAFT Grated Parmesan Cheese; and 1/4 to 1/2 tsp. dried oregano leaves to the ricotta mixture before using. Lightning Vegetable Lasagna: Add 1/4 cup chopped fresh basil to the ricotta mixture before layering. Thaw, drain and chop 1 pkg. (16 oz.) assorted frozen vegetables. Add layers of half the vegetables each over each layer of the ricotta mixture.

Servings

  • Makes 9 servings.

Nutritional Information

Serving Size Makes 9 servings.
AMOUNT PER SERVING
Calories 370
Total fat 19g
Saturated fat 11g
Cholesterol 90mg
Sodium 630mg
Carbohydrate 29g
Sugars 10g
Protein 21g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My Hubby and I often cook together and found this easy to follow. My Hubby and I often cook together and found this easy to follow. Our first attempt at Lasagna. We added ground pork, bell pepper, onion, garlic, basil to sauce. Served it w/salad, garlic bread and wine. We loved it! We will definately recommend to friends.
Date published: 2002-10-30
Rated 4 out of 5 by from The only change I made to this recipe was to use part-skim Ricotta, rather than original, to save... The only change I made to this recipe was to use part-skim Ricotta, rather than original, to save some calories and fat grams. I've made it several times and it turns out yummy every time. The serving sizes are great and it freezes well.
Date published: 2008-03-30
Rated 4 out of 5 by from This was a first time making lasagne and both my husband and I enjoyed it. This was a first time making lasagne and both my husband and I enjoyed it. I added some extra sauce, and froze two portions for another dinner. We had it for two different nights for dinner. It was great-would definitely make it again.
Date published: 2006-08-18
Rated 5 out of 5 by from My kids and I loved this recipe! My kids and I loved this recipe! I tweaked it a bit: used 1 lb. ground beef, 1 tsp. garlic salt instead of the cloves, and added one can of diced tomatoes with jalapenos instead of the fresh. Yum!
Date published: 2008-01-27
Rated 5 out of 5 by from I have recommended this recipe to my family and friends, and everyone loves it! I have recommended this recipe to my family and friends, and everyone loves it! Not only is it delicious, it is quick and easy to make too! Especially love the part about using uncooked noodles!
Date published: 2002-10-10
Rated 3 out of 5 by from I thought this was a good recipe, but way to cheesy. I thought this was a good recipe, but way to cheesy. I would add much more sauce next time. The ricotta cheese left the dish very dry. I would make this again, but with more sauce!
Date published: 2003-08-29
Rated 4 out of 5 by from i was so glad to find you have this recipe as i lost mine years ago and although i tend to throw... i was so glad to find you have this recipe as i lost mine years ago and although i tend to throw things together and they turn out, my mom wanted an actual recipe...thanks
Date published: 2002-10-22
Rated 5 out of 5 by from This recipe is very easy to follow and doesnt require alot of ingredients. This recipe is very easy to follow and doesnt require alot of ingredients. Its a fairly cheap recipe but yet it tastes like a famous chef made it!
Date published: 2003-06-08
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