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Easy Homemade Lasagna with Ricotta Recipe

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This recipe for Easy Homemade Lasagna with Ricotta, by , is from Mrs. Parsley Remembered: Inspired by Laurette Rosenstrauch, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ann Kingsbury


1 lb ground chuck/beef
1 small onion chopped
1 24 oz jar pasta sauce (I used Del Monte chunky)
1 can tomato sauce
1 egg beaten
1 15 oz container of Ricotta cheese
3 cups shredded mozzarella cheese
cup grated parmesan cheese (divided in half)
1 tsp Italian seasoning
1 cup water
12 lasagna noodles ( I used oven ready. No boiling required)

Scramble the ground chuck/beef with the chopped onion until browned. Add some salt, pepper and garlic powder, if desired. Drain grease off, if needed.

Add pasta sauce, tomato sauce, a cup of water and stir.

Mix ricotta, 2 cups of mozzarella cheese, cup of parmesan, the beaten egg and Italian seasoning until blended.

Take a cup of the sauce and spread it on the bottom of a 13x9 casserole pan. Lay down the 3 lasagna noodles and add a fourth, at the bottom of the pan (if needed.). You may have to break a small portion off to get it to fit.

Take ⅓ of the cheese mixture and spread it over the noodles.

Repeat layers of sauce, noodles, the cheese mixture 2 more times, ending with the sauce.

Sprinkle with the remaining mozzarella and parmesan.

Spray a sheet of foil with cooking spray and cover. Bake in preheated oven at 350 degrees for 45 minutes.
Let stand about 10 minutes before serving.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1 hour 5 minutes




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