Extra Cheesy Three-Layer Lasagne

Extra Cheesy Three-Layer Lasagne

I’m a big fan of Italian food. Anything with meat, cheese, tomato sauce and pasta is music to my taste buds. I think lasagne is a meal that’s easy to love. No problem for fussy eaters here, I should think. This extra cheesy lasagne is quicker and easier to make than other lasagne recipes you might find, so it’s optimal for non-cookers.



Fussiness Level: 1

Difficulty Level: 3




12 to15 lasagne noodles

1 lb (500g) ground beef

2 cups spaghetti sauce

10 oz (300g) shredded mozzarella cheese

10 oz (300g) shredded cheddar cheese

1 ½ cups ricotta cheese

1 tbsp Italian seasoning

½ tbsp garlic powder

½ tbsp onion salt

salt and pepper to taste





  1. Brown the beef in a large frying pan over medium high heat, then drain out the grease. Add the spaghetti sauce, Italian seasoning, garlic powder and onion salt, salt and pepper. Stir well. Cook until the sauce starts bubbling, then reduce to medium low heat and let simmer, covered with lid. 
  2. Bring a large pot of water to a boil. To know how much pasta to add, arrange a layer of uncooked noodles on the bottom of the baking dish you are going to use. Take the number of noodles required to cover the bottom of the pan, and multiply it by 3. If 4 noodles cover the bottom, cook 12 noodles. Cook the pasta for 8 to 10 minutes, drain.
  3. Put your first layer of cooked noodles on the bottom. Mix the ricotta cheese into the sauce then spread out a third of the meat/cheese sauce mixture. Then sprinkle a third of the shredded cheeses. Repeat the noodle/sauce/cheese procedure 2 more times to make the remaining layers.
  4. Bake in preheated 350 degree F (175 degree C) oven for 30 minutes, or until cheese is melted and bubbly. Remove from oven and let cool for 15 minutes before serving

Serves 6 to 8

Serve with: Garlic bread, Caesar salad

Possible recipe changes: Make it with spinach, instead of ground beef for a vegetarian lasagne

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