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Lasagna Casserole


1 pkg (approx. 24) lasagna noodles
2 pounds lean ground beef
1 pound Ricota cheese (or "dry" cottage cheese)
1 pound (approx.) mozarella cheese, shredded
2 cans stewed tomatoes (796 ml or 28 oz.each)
1 can spaghetti sauce (680 ml or 19 oz.)
2 pkg. spaghetti sauce mix
2 9" x 13" baking pans or similar, or one large aluminum foil pan.


  1. Cook lasagna noodles per package directions, drain and set aside

  2. Cook ground beef (season generously with salt, pepper and garlic powder) until well browned. Drain off any fat.

  3. Add sauce mix, tomatoes and sauce. (You may have to transfer ingredients to larger container.) Mix well.

  4. Spoon enough meat/tomato mix to just cover the bottom of the pan.

  5. Place three noodles side by side in pan. Cover with meat mixture, add dabs of ricota cheese and sprinkle on mozarella.

  6. Repeat the last step three more times. Then repeat the process for the second dish.

  7. If desired, add extra mozarella or Parmesan on top.

  8. Place one or both dishes in an oven (300 ° F) for approximately 30 minutes until bubbly and the cheese starts to melt.

  9. Serve with toasted garlic bread.


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