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Really Easy Lasagna (9/16/2011)

Really Easy Lasagna


1 lb. Ground beef & 1 lb. Italian Sausage
1 medium onion, chopped
1 tsp. Italian seasoning
½ tsp. Garlic powder
salt & pepper to taste
1 26 oz. Jar thick spaghetti sauce
1 8oz. Can tomato sauce (Italian style)
1 14.5 oz. Can diced tomatoes (Italian style)
1 4 oz. Can mushrooms
1 bay leaf
1 tsp. Minced garlic
1 ½ cup water
2 cups Ricotta or Cottage Cheese
3 cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
2 eggs
¼ tsp. Salt
¼ tsp. Pepper
9-lasagna noodles (uncooked)


Brown beef, onion, Italian seasoning, garlic powder, salt & pepper to taste a large saucepan or stock pot. Drain off excess fat. Add spaghetti sauce, tomato sauce, diced tomatoes, mushrooms, bay leaf, minced garlic and water. Bring to boil, reduce heat and simmer for 20 minutes. Remove bay leaf from sauce. Combine remaining ingredients, except lasagna noodles, in a large bowl. Spray a 9 x 13-inch baking dish with cooking spray. Pour about 1 cup sauce on bottom of pan. Layer
3-4 pieces of UNCOOKED lasagna noodles over sauce; cover with about 1 ½ cups sauce. Spread half of cheese filling over sauce. Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna noodles and remaining sauce. Cover with aluminum foil and bake at 350-degrees for 50-60 minutes. Remove foil; bake about 10 minutes longer. Allow to stand 10 minutes before cutting.



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