Last-Minute Lasagna

Last-Minute Lasagna


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Don’t worry about being late if you waited until the last minute to select a take along to the potluck. Lasagnas are great because they are built to feed a crowd.

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Chicago, IL

Serving Size / Yield

4-6 servings


  • 1 lb. ground beef
  • 1 jar tomato or marinara sauce
  • 1 lb. ricotta cheese
  • 8 oz. sour cream
  • Lasagna noodles, uncooked
  • 12 slices mozzarella cheese
  • 1/2 C. grated Parmesan cheese
  • 1 C. water

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Cook ground beef in pan and set aside. Combine sour cream and ricotta cheese. Layer some of the meat mixture into a 9x13 dish. Add some noodles on top of the meat mixture. Cover with the mozzarella cheese and continue with another layer of these. When finished layering, cover with the grated Parmesan cheese. Pour in the cup of water and cover with foil. Bake at 350 degrees for 1 hour. Remove foil and bake another 20 minutes.

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