- 1 pound ground beef
- 1 jar ragu pasta sauce (1 lb. 8 oz., Old World Style®)
- 1/2 teaspoon dri oregano leaves, crush
- 15 ounces part-skim ricotta cheese (1 container)
- 2 cups part-skim mozzarella cheese (shredded, about 8 oz.)
- 1 tablespoon grated parmesan cheese
- 1 package rotini pasta, cook and drain
- Preheat oven to 350°.
- Brown ground beef in 12-inch skillet over medium-high heat; drain. Stir in Pasta Sauce and oregano. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 5 minutes.
- Meanwhile, combine cheeses in medium bowl. Combine 1/2 of the pasta with 1/2 of the sauce mixture and evenly place on bottom of 13 x 9-inch baking dish. Evenly spread cheese mixture over pasta, then top with remaining pasta and sauce.
- Bake covered 30 minutes or until bubbling.
I love this dinner! It is definitely one of my favorites!
Jackie Roy 5 Oct
Excellent! And very simple to make
Jean G. 4 Oct
It was ok but hubby said it was bland. I followed the recipe as is.
Debbie Casarella 29 Sep
great, loved it! on the yummly app.
VeronicaCarter 5 Jun
My family enjoyed. Just added a few more spices to it.
Kathie C. 8 Apr
We really liked this recipe. Easy to make. We will definitely have it again.
Sasha Tuala 22 Mar
Delicious! There is almost too much cheese and not enough sauce but overall it is an easy lasagna. Loved it!
Nicole 14 Mar
good but prefer more sauce
taneya moore 8 Mar
I️t turned out okay ...I should have boiled the pasta first.
brooke l. 23 Jan
Yummy added onion very good
Darien C. 13 Dec 2017
Delicious! I tried it without the ricotta cheese and it still was delicious.
Laura W. 2 May 2016
I made a few changes to this and it came out great! I like meatier dishes, so I used 2.5 lbs of ground beef instead of 1 lb (and I'm feeding 6), Instead of pasta sauce, I used a 28 oz can of crushed tomatoes directly into the drained ground beef, then added spices to my liking (salt, pepper, Italian Seasoning, garlic, onion powder). I used the same 1 lb rotini pasta and 1 whole container of ricotta, plus 2 cups of mozzarella. I also added a bit more Parmesan for extra cheesiness. All of that filled my 13x9 glass dish just about to the brim, fed the family, and will provide leftovers for tomorrow. Great recipe, just don't be afraid to change it.
Cindy G. 3 Mar 2016
This probably would have been better made with fresh mozzarella instead of ricotta cheese. I added extra pasta water to the sauce. It all seemed a little bland. Maybe next time use more flavorful sauce.
Cailyn D. 26 Feb 2016
I added much more cheese because I am a cheese addict but it was delicious Would definitely make again
Chelee R. 7 Jan 2016
I added mushrooms but left the recipe in tact. It was easy to me and very tasty. I think I would make again.
Kenya C. 5 Jan 2016
It was very very good! My entire family enjoyed it! I made no changes. I would definitely make this again.
John J. 4 Dec 2015
I used 1/2 lb of ground sirloin and a 1/2 lb of mild Italian sausage. Also a mixture of Mozzarella and provolone cheese and 1/2 diced onion. It was excellent.
DEE G. 2 Dec 2015
I made this yesterday and it was yummy! However, I did season the meat to my own liking. I did have a little trouble spreading the ricotta/mozarella mixture. It was a hit, and with a few tweaks, I will definitely make this again.
Deb K. 1 Dec 2015
I've been making this for probably over 45 yrs and call it lazy lasagna. I call it lazy lasagna because I just mix everything together in a bowl. Sometimes I use more meat and cheeses but that's my family's taste. I also "bake" it in the micro at 70% power. we like it better because it usually doesn't get browned and hard in spots, I just find it bakes more evenly. Just make sure you use a lower power or it will burn the cheese. Takes about the same time to cook as in a regular oven.
Melinda R. 10 Jul 2015
The recipe is easy to make. Needs a little zip though. Perhaps some onions, pepper flakes etc. Would make again but would spice up the beef a bit.