Really Easy Lasagna Recipe

Categories: Ethnic, Main Dishes
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Published on: January 6, 2014

Really Easy Lasagna Recipe
Recipe type: Main Dishes
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
I've made this recipe since first perfecting it over forty years ago. This is my first attempt to share it. You will not be disappointed. This is one tasty lasagna. Of course you'll likely tweak it to be your own, but I've never received anything but rave reviews when made following my recipe exact. But with all things cooking, there's always room for improvement - there's always room to make it your own - there's always a method to make it different each time you bake it. Start with my recipe - make it your own.
  • Meaty Spaghetti Sauce (adjusted per the Notes for lasagna)
  • 4 oz. Grated Romano Cheese
  • 8 oz. Grated Parmesan Cheese
  • 8 oz. Provolone Cheese
  • 4 cups Mozzarella Cheese
  • 2 cups of cheese you think will meld well with the others if you want more cheese. I sometimes throw in some cottage cheese, maybe a bit more mozzarella or provolone. I've even been known to toss in some Monterey Jack.
  • 12 lasagna noodles (either lightly pre-cooked or oven-ready) I prefer oven ready noodles
  1. Prepare Meaty Spaghetti Sauce adjusted for lasagna as explained in the Notes section. For ease of preparation, sauce can be made the day before and left in refrigerator overnight.
  2. Cook noodles as per package directions - drain and set aside. If using "oven ready" noodles, skip this step.
  3. Lay all your cheeses out so they're at the ready when it comes to layering your lasagna. You'll have an assembly line of sorts. Sauce / Noodles / Cheeses
  4. Spread 1 cup sauce over bottom of sprayed 9x13 lasagna pan (pan should be 2½ - 3 inches tall for best results).
  5. Take four of the noodles and lay them on top of the sauce, lightly pressing to distribute the sauce and noodle evenly.
  6. Spread 1½ - 2 cups sauce on top of the noodles you just layed, keeping it relatively even.
  7. Sprinkle with 1 oz of the Romano and 2 oz of the Parmesan cheeses.
  8. Add ¼ pound Provolone cheese.
  9. Finish with 1 cup Monterey Jack and 1 cup Mozzarella cheeses.
  10. Press down with the palms of your hands so that everything is pretty close to even.
  11. Repeat so that you now have two layers.
  12. For the final layer, follow the directions for the first two layers, but use up all the cheese (except use the Romano and Parmesan cheeses as you've been using them). This top layer will have more cheese than any other layer.
  13. Set pan in middle of pre-heated 350F oven for 45 minutes. Let cool 15 minutes before serving. This 15 minute cooling period is perfect for cooking up some garlic bread and getting everyone settled around the table. Otherwise simply finish your table prep so this dish is the star and cool enough to eat without burning your lips off your face with hot cheese.


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