The Real Deal Lasagna


(1 vote) 5 1

Lasagna to me means lots of gooey cheeses and delicious sauce. Served with garlic bread - it's like heaven on a plate.

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lincroft, nj


  • 2 boxes no cook noodles
  • 1 large container low fat ricotta
  • 2 8 oz. bags reduced fat shredded mozzarella or fresh equivalent, divided
  • 4 C. My Mama's Tomato Sauce (recipe link below)
  • 1 1/2 C. grated parmesan
  • 1 Tbs. onion powder
  • 2 Tbs. dried parsley
  • 1 lb. ground beef, browned and drained (optional)
  • 2 eggs, beaten or imitation equivalent
  • 5 grinds fresh black pepper

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Prepare My Mama's Tomato Sauce.In a bowl, combine ricotta, half the mozzarella, 1 C. sauce, 3/4-1 C. of parmesan, onion powder, parsley, eggs and pepper. If using ground beef, in a separate bowl, add 1/2 C. of the sauce and mix well.

In an aluminum tin, spray with cooking spray. Line bottom of pan with sauce enough to cover. Add no cook noodles in one layer to cover bottom of pan. Add more sauce and put another layer of just noodles to give more stability.

Add enough of the ricotta mixture to cover noodles. If using, add layer of meat. Add more sauce and sprinkle with parmesan and mozzarella. Repeat layers, ending with parmesan and mozzarella. Before covering with aluminum foil to bake, spray foil with cooking spray to avoid cheese sticking to it.

Bake in center of oven at 350 degrees, covered, for about 30 minutes. Remove foil and bake at 375 degrees for another 10-15 minutes (depends on your oven). Set on broil to get the cheese golden and bubbly. Remove from oven and let rest at least 10 minutes so the cheeses can set up and not run all over when you cut into it.

Serve with Ageless Antipasto Salad and Keep Away The Vampires Cheesy Garlic Bread.

You can make this a day ahead. Be sure to bring to room temperature before adding to preheated oven. If you are going to make this more than a day ahead, I suggest freezing it. Defrost in the fridge and again bring to room temperature before adding to oven.

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