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Virginia’s Easy Lasagna


A quick and easy Lasagna recipe the whole family will enjoy!

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Rate this recipe 3.9/5 (60 Votes)
Virginia’s Easy Lasagna 1 Picture


  • 1 pound ground beef
  • 3 cups spaghetti sauce (a 28 ounce jar)
  • 1 1/2 cups water
  • 1 3/4 cups ricotta cheese of small curd cottage cheese (15 ounce container)
  • 2 cups Mozzarella cheese , shredded or Monterrey Jack cheese, divided
  • 1/2 cup Parmesan cheese, grated
  • 2 eggs
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 8 ounce package Skinner Lasagna, uncooked


Servings 1
Adapted from


Step 1

Heat oven to 350°.

In 3-quart saucepan, brown meat; drain.

Add spaghetti sauce and water; simmer about 10 minutes.

In bowl, stir together ricotta, one-half mozzarella, Parmesan cheese, eggs, parsley, salt and pepper.

Pour about 1 cup sauce on bottom of 13X9-inch baking dish.

Arrange 3 UNCOOKED pasta pieces lengthwise over the sauce; cover with about 1 cup sauce.

Spread one-half cheese filling over sauce.

Repeat layers of pasta sauce and cheese filling.

Top with layer of layer of pasta and remaining sauce; sprinkle with remaining mozzarella cheese.

Cover with foil.

Bake 45 minutes.

Remove foil; bake additional 15 minutes.

Let stand 10 minutes before cutting.

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