Best Easiest Lasagna Ever Recipes

EASIEST LASAGNA EVER!

Steps:

• Layer in a 9X13 pan as follows:.
• 1 cup sauce on the bottom of the pan.
• 5 noodles on top of sauce.
• 1/2 of raw ground beef, broken up.
• onion.
• 1 1/2 cup sauce.
• 5 noodles.
• layer of mozzarella cheese to cover.
• the rest of the ground beef.
• the rest of the sauce.
• water.
• Layer with the rest of the mozzarella and sprinkle with parmesan cheese.
• Bake at 350 F for 1 hour covered.
• Uncover and bake 30-40 minutes more.
• Cool 5 minutes before cutting.

THE EASIEST KID-PLEASIN' LASAGNA EVER

Steps:

• 1. Preheat oven to 400°F. In Classic Batter Bowl, combine spaghetti sauce, undrained tomatoes and water with Mix 'N Scraper® and set aside. 2. Using Rotary Grater, grate Parmesan cheese. Place parsley in a small, deep bowl and snip using Professional Shears. 3. In Small Batter Bowl, mix egg with Stainless Whisk. Add ricotta cheese, Parmesan cheese and parsley and mix well with scraper. 4. To assemble lasagna, spread 1 1/2 cups of the sauce over bottom of Rectangular Baker. 5. Arrange 5 of the uncooked noodles in single layer over sauce by placing 4 noodles lengthwise and 1 noodle crosswise to cover bottom of Baker. (Break off and discard ends of noodles, if necessary, so that noodles will fit flat in the Baker.) Press noodles into sauce. 6. Spread all of the ricotta chese mixture over noodles using All-Purpose Spreader. Sprinkle with half (1 1/2 cups) of the mozzarella cheese. 7. Top with 1 1/2 cups of the sauce and remaining 5 uncooked noodles, breaking noodles to fit. Press noodles into sauce. Spread the remaining sauce over noodles. Cover Baker with aluminum foil. (At this point, lasagna can be refrigerated for several hours or overnight.) 8. Bake 45 minutes (55 minutes if lasagna was refrigerated) or until noodles are tender. Using Oven Mitts, remove Baker to Hot Pad/Trivet. Uncover carefully and sprinkle with remaining mozzarella cheese. Cover loosely with foil; let stand 15 minutes. Cut into squares.