Ok, say you want really delicious, hearty lasagna for dinner but you don’t have hours and hours to spend on it – this one’s for you!  This is my Nana’s recipe for lasagna and it’s been a family favorite throughout the years. It’s just perfect for busy moms and hard-working people who don’t have the luxury of spending lots and lots of time in the kitchen for dinner. Since you don’t have to cook the noodles beforehand, you can whip it up in practically no time and put a really delicious meal on the table for your kids or your hard-working man (I know my hard-working man really appreciates this- he loves a good lasagna!)! This was perfect for us because I was able to make it for dinner one night, then hubby could have the leftovers for his dinner on the nights I was gone for opera rehearsals (it makes a big ‘ol pan full!). If you don’t like the thought of using store-bought tomato sauce, by all means, use homemade. This is a perfect meal because it’s really comforting, simple and hearty- a real comfort meal in half the time! Give it a try!

Nana’s Lasagna

1 lb. lean ground beef
32 oz. spaghetti sauce (I used one 16-oz. jar Prego Traditional and one 16-oz. jar Prego Basil and Garlic)
1 1/2 cups water
2 cups (16 oz.) ricotta cheese
2 cups shredded mozzarella cheese (plus more for the top)
1/2 cup grated parmesan cheese
2 eggs
1/4 cup fresh parsley, chopped
1 tablespoon salt
1 teaspoon pepper
2 cloves garlic, minced
1 8-oz. pkg. lasagna noodles- uncooked

Preheat oven to 350 degrees. Brown meat and drain off fat. Add spaghetti sauce and water. Simmer for 10 minutes. Set aside. Combine ricotta, mozzarella, parmesan, eggs, parsley, salt, pepper and garlic and set aside.  In a greased 9×13 pan, pour approx. 1/2 cup meat sauce; cover with a layer of lasagna noodles. Cover with approx. 1 1/2 cups meat sauce; spread half of cheese mixture over the sauce (don’t worry if the layers mix a tiny bit). Repeat layers. Top with the remaining meat sauce. Cover with foil and bake for 55-60 minutes. Remove foil and top with remaining mozzarella cheese; bake for an addition 5-10 minutes. Let stand for at least 10 minutes before serving.



  1. Oh man oh man – this looks mouth watering delicious!!!!


    Comment by Eliana — May 14, 2010 @ 12:22 PM

  2. You’ve made me so proud! and so hungry, all at the same time!! Love you-Nana


    Comment by nadine — May 14, 2010 @ 4:09 PM

  3. Um, your lasagne look perfect!! YUM! I’m not crazy about ricotta, but I would still eat this dish.


    Comment by Memoria — May 16, 2010 @ 7:43 PM

  4. Your pictures are so pretty. Wish I had a big ol’ plate full right now!


    Comment by Mother — May 17, 2010 @ 4:59 PM

  5. I am snowed in today and thought this looked like the perfect comfort food. I added some sliced mushrooms just cause I had them in the fridge. Can’t wait to try it! It smells amazing.


    Comment by Margaret — January 20, 2011 @ 4:55 PM

  6. Let me know how you like it, Margaret! So happy you’re giving it a try!


    Comment by amy — January 20, 2011 @ 4:56 PM

  7. We loved it! Had it for dinner the next night and has fed me for some lunches as well. I’m making it again tonight and I’m guessing it will be a once a week meal for these cold months.


    amy Reply:

    Margret- so happy you enjoyed it! It definitely makes enough for plenty of leftovers!!


    Comment by Margaret — January 25, 2011 @ 5:51 PM

  8. Made this dish and think you made a mistake writing 1 tbsp of salt — you probably meant 1 tsp salt. Way too much salt! Ruined the dish — would have been tasty — had to throw it out.


    Comment by Kathy — April 18, 2012 @ 1:47 PM

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