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Simply Traditional Lasagna

SUBMITTED BY: Sophie

"A traditional lasagna, with about half the time and effort! I always cook extra to have leftovers, but the more I cook, the more they eat! Serve with garlic toast and salad."

RECIPE RATING:

Read Reviews (18)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound ground beef
1 pound bulk Italian sausage
1/2 cup warm water
1 cup sliced black olives
1 pinch basil
2 teaspoons garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons dried sage
2 teaspoons ground black pepper
2 tablespoons minced garlic
1 tablespoon dried onion flakes
2 (14 ounce) jars marinara sauce
1 (16 ounce) package lasagna noodles
8 ounces ricotta cheese
1 pound mozzarella cheese, shredded

DIRECTIONS

Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat.
Preheat the oven to 375 degrees F (190 degrees C).
Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later.
Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

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REVIEWS

Reviewed on Oct. 1, 2004 by mandc

haven't used this recipe but I have been using dry noodles in my lasagna for years now. You... MORE

Reviewed on Oct. 4, 2004 by Esmee

I really liked this recipe. Very easy, but still delivered that 'mom's homemade lasagna' taste. MORE

Reviewed on Sep. 16, 2007 by Sophie

Just a note, for those of you using the ready-bake noodles, it is NOT necessary and I really... MORE

Reviewed on Aug. 18, 2006 by ChefDadWouldBeProud

I was surprised by the flavor of this dish. Very unique and spicey...in a good way. Husband... MORE

Reviewed on Oct. 10, 2004 by NITEWISPER

This was my first attempt at lasagna and I definitely will make it again! The Italian sausage... MORE

Reviewed on Jan. 1, 2008 by sueboots

I doubled the sauce, used 1 1/2 cartons of ricotta chees and made it in a deep lasagna pan. ... MORE

Reviewed on Oct. 10, 2007 by kfcempress

Had to cook this without the olives due to some picky eaters in the bunch I was feeding. I... MORE

Reviewed on Nov. 30, 2007 by CASHCHAZ

Easy recipe for lasagna. Not only does it eliminate the boiling of the noodles, but you don't... MORE

Reviewed on Nov. 10, 2007 by millie118

This lasagne was truly great. I had to add a lot more sauce than the recipe callsl for though. MORE

Reviewed on Sep. 1, 2007 by Thisni Caza

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