Entrée

Deliciously Easy Lasagnes

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prep time

10 min

total time

40 min

makes

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kraft

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what you need

Take 1 Tbsp. oil, 1-1/2 cups Kraft Mozzarella Shredded Cheese, 1/2 cup Kraft 100% Parmesan Grated Cheese, 9 oven-ready lasagne noodles and mix & match your recipe from these options...

meat options	vegetable choices	sauce possibilities
1 lb./500 g boneless skinless chicken breasts, cut into strips	1 cup sliced green peppers (about 1 medium)	3 cups salsa, 1 cup water
1 lb./500 g lean ground beef	1 cup sliced onions (about 1 medium)	1 jar (700 mL) pasta sauce, 1 cup water
1 cup (175 g) sliced pepperoni	1 cup each sliced green and red peppers (about 1 medium each)	1 jar (700 mL) pasta sauce, 1 cup water
meatless	1 cup sliced onions (about 1 medium), 2 cups sliced mushrooms (about 8 oz./227g)	2 cans (10 fl oz/284 mL each) condensed cream of mushroom soup, 1 soup can each water and milk

Then follow our 3 simple steps:

PREHEAT oven to 400ºF. Cook meat and vegetables in oil in large skillet until meat is browned and vegetables are tender. Stir in sauce ingredients, 1 cup of the mozzarella cheese and the Parmesan cheese.

LAYER sauce mixture and lasagne noodles alternately in 13X9-inch baking pan, ending with a layer of sauce. Top with remaining 1/2 cup mozzarella cheese.

BAKE 30 min. Let stand 10 min. before cutting to serve.

kraft kitchens tips

Freeze It

Freeze lasagne in single-serve portions in small freezer-weight bags or containers for a quick meal.

Reheat It

For single-serve portions, place lasagne on microwaveable plate. Microwave on HIGH 5 min. Let stand 1 to 2 min. For large portions, thaw in refrigerator overnight. Bake at 350°F until heated through (160ºF or when knife inserted in centre for 10 sec. feels warm to the touch).

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rating

Added some extra tomatoes and rinsed the pasta sauce can with some red wine - excellent lasagne! And wonderful to not have to use cottage cheese, just mozza a d parmesan.
posted by a cook | on 2/12/2013

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My favourite recipe--nice and simple; no fail. I'm a vegetarian so I use Yves Ground Round Original in place of the hamburger. LOVE!
posted by emilyhopkins | on 1/1/2013

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Thinking that a 13x9 pan is too big. made only 2 laysers with this receipe. I've made the meatless one in the past and thinks it's the best. Made the ground beef receipe today. I would add extra of everyting if I made it again.
posted by heart3299 | on 9/15/2010

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LOVED IT
posted by zirconiablue | on 8/6/2010

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I made the ground beef option tonight, but omitted the onions and added chopped green peppers and mushrooms. It was overall a hit, however, I'd add an extra jar of sauce in the future because I found it to be somewhat on the dry side.
posted by discovery86 | on 6/18/2009

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Finally, a lasagna recipie that does not call for cottage or ricotta cheese! This was delicious and super easy. I found it a little meaty, though, i may only use 1/2 lb next time. It was even good as leftovers!
posted by egbkid | on 4/26/2009

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I made one with ground beef and added mushrooms. It was excellent and even more tasty the next day. I would definitely make it again.
posted by a cook | on 3/5/2009

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We are trying to eat more meatless meals so I made this with frozen chopped spinnach and cottage cheese, I chose a low in fat spaghetti sauce and low fat skimmed mozzarella. Everybody loved it and didn't even realize it was healthy!
posted by jensfishin | on 2/6/2008

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veryy good!
posted by helmetkitten | on 1/4/2008

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Very easy & tasted great. I made a Greek version by adding (thawed) frozen spinach and some garlic to the meat mixture and topped it with sliced black olives and feta cheese. Nice flavour & quick to make with the spaghetti sauce.
posted by a cook | on 12/17/2007