Brenda's Lasagna

Brenda's Lasagna

90 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h

“This is a faster, and less expensive lasagna.”

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Adjust Servings

Original recipe yields 1 9x13 inch pan



  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, brown beef and season with salt and pepper; drain. Stir in spaghetti sauce and garlic and simmer 5 minutes.
  3. In a medium bowl, combine mozzarella, Cheddar and ricotta; stir well. In 9x13 inch pan, alternate layers of noodles, meat mixture and cheese mixture until pan is filled.
  4. Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

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Reviews (90)

Rate This Recipe


It was very good and is great for leftovers too. I did make a key change: I used a homemade sauce instead of a jarred sauce. The homemade sauce already had onion and garlic so I left those out of the main recipe. I enjoyed the cheddar cheese in this recipe, my mother had always used only mozzarella. I recommend this recipe and I look forward to having it again (with my own sauce recipe). Oh yah, add some shredded parmessan after you take it from the oven!

Linda W

Linda W

this is great...what works for me is to add an egg in with the ricotta mixture. It really helps with the spreading, gives it a better texture.



I had to use more than double the amount of sauce that the recipe called for. I also added some cottage cheese for more filling and flavor. Otherwise, good.

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Amount Per Serving (8 total)

  • Calories
  • 643 cal
  • 32%
  • Fat
  • 29.3 g
  • 45%
  • Carbs
  • 53.4 g
  • 17%
  • Protein
  • 41.3 g
  • 83%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 707 mg
  • 28%

Based on a 2,000 calorie diet



previous recipe:

Tammy's Favorite Lasagna


next recipe:

Restaurant Style Lasagna