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Easy Lasagna


At a glance
Main Ingredient
8 servings

8 ounces lasagna noodles

1 pound lean ground beef

1/2 cup chopped Vidalia onion

8 ounces mushrooms, optional

1 16 ounce jar of spaghetti sauce

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1 teaspoon dried leaf oregano, crumbled

1/2 teaspoon dried leaf basil, crumbled

1 1/2 cups whole milk ricotta cheese

2 cups shredded Monterey Jack cheese

3/4 cup grated Parmesan cheese


Cook lasagna noodles according to package directions; drain and set aside.

In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.

In a 2-quart buttered baking dish (about 11x7x2-inches),

Layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses.

Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly.

Let stand for 8 to 10 minutes before cutting and serving.