How long to bake 9x9 lasagna

My kids love it. I use ground turkey instead though. What type of Parmesan cheese do you use and how much of it do you use and how much Italian seasoning do you use?

This is VERY similar to the recipe we have been using in my restaurant for years. The only thing we really do differently is we take the ricotta, and mix in egg, Italian seasoning and parmesan.

Then place the mixture in a ziplock bag, cutting off just the tip of one of the corners like piping icing on a cake. That way it's much easier to apply, rather than trying to mash and spread the ricotta with a spatula that can usually end up being a frustrating mess.

Hope this little tip helps someone. Not to be rude, I am thankful for your input, but next time you write a review, And I assume others will feel the same. That you use correct grammar and punctuation marks so we can understand truly what you are a tempting to say. Also, please try to stay away from using un-necessary information in reviews, because the fact of that you are not the best cook does not give any important information to the reader.

But thank you for your opinion, it's helped decide if I would like to make this for my mother and I! I'm not very good at making things that I don't know anything about which this was one of them my family loved it it turned out perfect it was easy and I like easy I don't like trying new things because they are hard and this one was not I give it a 5 star. This is great because it's one package or jar of each ingredient -- no waste. And it's amazing how much simpler lasagna is if you don't have to cook the noodles first.

The technique is what's key--the extra water, the aluminum foil. I cooked mine an extra 15 minutes because the noodles didn't seem quite done -- but they would have cooked for 10 more minutes if I'd removed the foil. I just wanted to be sure. If your dish is full, the foil will pull off the melted cheese when you remove it.

I think it would be better just to add the cheese to the top when you take off the foil and put it back in the oven for 10 minutes. As a result, I had to drain off some liquid to make room for the water not sure I shouldn't just have skipped it. Using a very deep dish as shown in the photo rather than a glass one would help here. Because my dish was so full, I lined a jelly roll dish with alum foil and put it in the oven on top of the dish.

Saved a lot of clean up! I love this recipe! It's super easy to make and tastes amazing just the way it is.

The 2nd time I made it, I used half and half Classico 4 cheese sauce and Safeway select vodka sauce and it tastes even better that way. My family loved this recipe!! I also used a 24 oz. Also, when I cooked the ground beef, I pureed 1 carrot, 1 small onion, and 3 cloves of garlic and cooked the beef in that. My kids are picky about chunks so I have to be creative. This was a real hit and very easy. The entire pan was gone within 24 hours and I have an 11 year old, a 4 year old, and a hungry hubby.

This has to be the easiest lasagna recipe I've ever made. It was quick and surprisingly flavorful. I used lean Italian seasoned ground turkey. I added fresh chopped Italian parsley tbs. I will definitely make again. This was indeed Extra Easy and Super Delicious Made this for Thanksgiving, went so quick I only got a taste, so making it again tonight, can't wait to have a large serving!!!

So so SO good! We're vegetarian, so we used Morningstar Veggie Crumbles instead of hamburger, and I had some zucchini and yellow squash that needed to be used so I added those, too. I could not believe how amazing such a simple recipe turned out! I never leave reviews, but I had to for this! Although I did add a few things. I sauted one small onion, chopped, and one garlic clove, minced.

I then added Parsley to this, and minimal garlic salt, salt, and pepper. I also used sprinkled Parmesan in each cheese layer and sprinkled it on the top before covering and baking. I didn't use nearly the amount of Ricotta they called for, but maybe that was just personal preferance. These modifications made it MUCH more flavorful as opposed to just meat, sauce, and cheese.

This truly is extra easy!! I've spent hours making lasagne the traditional way homemade sauce simmered with pork chops , and the time and energy saved on this recipe is definitely worth the slight difference in taste. I too used the no boil noodles.

Only thing I will do differently next time is add some garlic powder to the ricotta to give it a little more flavor. Thumbs up from all my picky eaters on this one! I too used the "No Boiling" Lasagna pasta and did not add any water.

I went overboard on the Mozzarella cheese but it can only make it better when you get a nice cheese crust.. Turned out fantastic and I should have doubled the recipe and made two batches. Awesome recipe I really cant cook at all They're not kidding, this is extra-easy!

My husband actually ate leftovers and asked me to make it again. You won't be disappointed! It was easy to make and delicious. My whole family loved it, which is a big plus. It's hard to find something that they all like. Another plus is that I've developed an allergy to eggs, and can't have traditional lasagne but since this recipe doesn't call for any eggs I can have it.

This was super easy and delicious! Lasagna always intimidates me - it just seems to be a lot of work with a lot of ingredients, and I never want to make one after a long day at the office. I tried this last night and my family was amazed that a I actually took the time to make it; and b that it tasted so good.

I'll never let on how easy it was :. And I'll definitely make it again. I had one small change - I didn't use jarred pasta sauce - I made my own with basil oregano flavored tomatoes and tomato sauce and onions.

I think it added some additional texture and flavor to the lasagna. This Was a Fantastic Recipe! Saute onion and garlic in olive oil in a large skillet for a few minutes then add ground beef, oregano, basil salt and pepper and cook until beef is browned, breaking up any clumped meat. Stir in marinara sauce and simmer over low heat for 15 minutes, making sure sauce doesn't get too thick. In a small bowl, whisk together a lightly beaten egg with ricotta and parmesan. In the bottom of a loaf pan, place about 1 cup meat sauce across the bottom.

Top with two noodles, then top with half of the remaining meat sauce mixture. Let stand 10 minutes, so the lasagna will become easier to cut and serve.

Tips from the Betty Crocker Kitchens tip 1. Total Fat 18g Saturated Fat 8g. Dietary Fiber 2g. Try These Next. Add 1 tbsp of the Parmesan cheese and mix to combine.

Place one layer of your pre-measured noodles on the sauce. Spread or dollop the ricotta mixture on top of the noodles and try to spread it best you can. Next, another layer of the sauce, then sprinkle the Parmesan cheese over that.

You repeat this starting with another layer of noodles until all of the ricotta is gone. Once you have completed the last layer with Parmesan, I sprinkle a little extra, if any, of the shredded cheese on there too.