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No fuss lasagna

Lasagna is one of my favorites, but only when I make it.  I can’t stand the stuff with ricotta cheese in it.  Plus, I like simple, and it doesn’t get any more simple than this.

No Fuss Lasagna

Easy bake lasagna

Total Time: 1 hour

Per Serving 400 calories

Fat 31 g

Carbs 2 g

Protein 27 g

10


Ingredients

  • Lasagna Noodles
  • Spaghetti Sauce - I use Prego and add in a bunch of spices
  • 1 lb Hamburger
  • Mozzarella Cheese - how much is up to you. I use 8 cups because I'm crazy like that.

Instructions

  1. Ground hamburger in pan.
  2. Pour half of the spaghetti sauce in the bottom of a 9 x 13 baking pan.
  3. Place a row of uncooked lasagna noodles on top of sauce.
  4. Add half of the hamburger on top of noodles.
  5. Add a layer of cheese.
  6. Repeat, using the rest of the sauce, another row of noodles, the rest of the hamburger, and more cheese.
  7. Cover with tinfoil, cook in over at 375 for 45 minutes.
  8. You could chop up carrots, celery, or green peppers to add more flavor, but I love it this way. I generally take the tinfoil off and let it cook for a few more minutes to get the cheese on top nice and bubbly.
  9. This is my favorite recipe for leftovers ever!

I hope you enjoy this recipe as much as we do.  It will save you the time of having to precook the noodles.  Happy Eating!

 

9 Comments

  • I love lasagna. However, I do love the ricotta cheese filling (the more cheese, the better!). But this does seem easier just by taking out the extra step of having to mix the ricotta stuff. Thanks for the recipe!

  • This looks easy enough! I love lasagna. We have not had it since I got pregnant, but maybe we will do it for dinner sometime next week. The more cheese the better! 🙂

  • Man Im not big into cooking lol.. dunno how we survive…. but I am ALWAYS looking for easy dinners… especially 0 energy dinners! Looks like I found a winner for this week!! thanks 🙂

  • I’ve never made lasagna without ricotta but I’m curious to see if it really needs it if you have mozzarella. Thanks for the recipe!

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