Simply Lasagna Recipe - Kraft Recipes Top
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Simply Lasagna Recipe

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12 servings

Discover the only lasagna recipe you'll ever need! Watch our video to learn how to make this meaty, cheesy, crowd-pleasing Simply Lasagna Recipe tonight.

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Make It

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  • Heat oven to 350°F.
  • Brown meat in large skillet on medium-high heat. Meanwhile, combine egg, ricotta, parsley, 1-1/4 cups mozzarella and 1/4 cup Parmesan.
  • Drain meat; return to skillet. Stir in pasta sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until blended.
  • Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

Special Equipment Needed

Size Wise

Since this comfort-food classic serves 12, it's the perfect dish to serve at your next large gathering of family or friends.

Easy Cleanup

Spraying the foil with cooking spray before using to cover the lasagna helps prevent the foil from sticking to the melted cheese on top.


The noodles will expand as the lasagna bakes to fill the baking dish.


Prepare using extra-lean ground beef, and substituting 2 egg whites for the whole egg.


Substitute 2 cups frozen BOCA Ground Crumbles for the browned ground beef.


Substitute 1 pkg. (10 oz.) frozen chopped spinach for the browned ground beef. Thaw spinach; squeeze out excess liquid. Prepare recipe as directed, covering each ricotta layer with 1/3 of the spinach.


Adding water to the sauce helps cook the traditional noodles during baking so you don't have to cook them beforehand. This saves you 15 to 20 minutes of prep time.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 330
Total fat 15g
Saturated fat 8g
Cholesterol 65mg
Sodium 520mg
Carbohydrate 24g
Dietary fiber 2g
Sugars 6g
Protein 23g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 30 %DV
Iron 15 %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 Simple and great fake-out for new cooks. Simple and great fake-out for new cooks. Does not taste as "slow cooked" as homemade, but a very good replacement. The recipe made my 9x13 pan very full. Would be great for entertaining hs/college students or for teaching younger kids how recipes go together without overwhelming them. Using a "garlic and herb sauce" or adding garlic/onions while cooking the meat would improve on the flavor. I work full time and my husband works part time and is a full time college student, so pulling together a show-stopper like this while my hubby was in his night class really gave me a lot of brownie points on Valentine's day. Also easy to make in a small kitchen.
Date published: 2006-02-15
Rated 5 out of 5 by from Pretty much the best lasagne I've ever eaten! Pretty much the best lasagne I've ever eaten! After I made a few changes, of course... Added a little italian seasoning to the meat & sauce mixture as well as some crushed red pepper for a tiny kick. Added a can of garlic & oregano diced tomatoes, and another half jar of sauce. Added some extra mozz and half a container of cottage cheese to the ricotta mixture, to stretch it as well as give some additional texture. You really do need the increases to both the sauce and the cheese mixtures. Used Dreamfields lasagne noodles to reduce the carbs. If you've never tried any of the Dreamfields pastas, I highly recommend them, especially for diabetics. Delicous, everything came out perfect!
Date published: 2014-06-06
Rated 4 out of 5 by from I will make this again to try and improve upon it - Following other advisors, I used 1 1/2 jars of... I will make this again to try and improve upon it - Following other advisors, I used 1 1/2 jars of sauce with one jar of water, and doubled the mozzarella. The noodles were done perfectly (love that part!) but when I cut the slices out of the dish, watery sauce remained in the bottom. Ew. And there wasnt any stringy mozz when you cut the pieces, even when I doubled it. (Maybe there isnt supposed to be, but thats how we like it in my family - LOTS of mozz cheese!) I seasoned heavily both the sauce and the beef, so it was not bland at all. Good start, I think the recipe will improve each time I make it. Like someone said, its a good start with the way its prepared - add your flair!
Date published: 2007-01-31
Rated 5 out of 5 by from I have a very picky crowd of two growing boys and their dad. I have a very picky crowd of two growing boys and their dad. From the very first time ****** this recipe, it's been a huge hit. We all love it so much!! The last few times, I tried ****** it from memory, and I forgot the egg. But it wasn't noticeable, so I omitted it last time and tonight. One less ingredient, a little less cholesterol (maybe?), still a bunch of happy boys! I also started adding more noodles, ****** it 4 across instead of 3; and it worked perfectly, and created a couple more servings. We NEVER have leftovers on this dish :-) love it, love Kraft recipes!
Date published: 2016-05-19
Rated 5 out of 5 by from VERY VERY GOOD! VERY VERY GOOD! But I did change the recipe 2-3/4 lbs. ground beef, 5 cups mozzarella cheese, 1 cup parmesan cheese, and added 48 ozs. of cottage cheese, 1/2 cup parsley,3 eggs, 2-26 oz. jars spaghetti sauce. Mix 2 cups of the mozzarella cheese, the ricotta cheese, 1/2 cup of the parmesan cheese, the cottage cheese, the parsley, and the 3 eggs until well blended. Save enough of the mixture for a light cover of the top remaining 3 noodles before the remaining meat sauce the remaining mozzarella and parmesan cheese. This will keep the top layer of noodles from drying out. Bake for 45 mins. Remove foil; continue baking for 45 mins. I used a 11 3/4 in. x 9 5/16 in. x 4 in. baking pan. The 13x9 in. pan was not big enough.
Date published: 2007-03-27
Rated 5 out of 5 by from I made this last week (the day after I received me free Kraft Recipe Book) was WONDERFUL! I made this last week (the day after I received me free Kraft Recipe Book) was WONDERFUL! My hubby stated that usually, you have pieces of noodles that are harder & crunchy...this did not...all ingredients perfectly covered & cooked the noodles to mother-in-law (after she ate this) told me that she wasn't a big lasagna fan, but would definately eat this again...also, this dish reheats wonderfully...hubby took for lunch 2 days in a row, reheated in the microwave and said it tasted like the day I made it! I am making it again this week! Why not stick with something that you know is good!!! :-)
Date published: 2007-01-31
Rated 2 out of 5 by from This was very bland. This was very bland. I took some advice of other reviewers and added some fresh chopped garlic and italian seasoning, but it didn't help much. The problem was the sauce. It was way too watery. I used a chunky sauce, because I like the chunks of tomato and mushroom, and if it hadn't been for those pieces and the pool of pink water when I cut into it, you wouldn't have known there was any sauce. I'm going to try it again and add two 26 oz. jars of sauce and no water. I also had lots of leftover cheese, so I'll use less then the recipe calls for next time. All in all, I was very dispointed. This was my first time making a lasagna, and I was embarrased serving it to my boyfriend.
Date published: 2006-11-04
Rated 5 out of 5 by from I have made this a few times and have changed a few things, but it is perfect now. I have made this a few times and have changed a few things, but it is perfect now. First, I definitely boil the noodles, then I double the sauce and ricotta, and use 2 eggs, then I use 1 lb of ground beef and 1 lb of ground Italian sausage. Everything else stays the same. The first time, there just wasn't enough filling, it seemed skimpy. By doubling just the ricotta, meat and sauce, it is perfect. I have never been able to make a decent lasagna, but this one is good enough for company. This is an amazing recipe!
Date published: 2009-03-17
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