I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses

Name: I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) boxsmall Velveeta cheese, cut into squares; 1 (9 ounce) boxno boil lasagna noodles; 1 lb ground beef; 1 -2 garlic clove; 1 (14 1/2 ounce) can diced tomatoes; 1 small onion, minced; 1 (24 ounce) jarbarilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars); shredded mozzarella cheese, as much as you like; grated parmesan cheese, as much as you like; Italian spices, to taste; 3 -5 dashes garlic salt, to taste

Servings: persons

1 (16 ounce) boxsmall Velveeta cheese, cut into squares
1 (9 ounce) boxno boil lasagna noodles
1 lb ground beef
1 -2 garlic clove
1 (14 1/2 ounce) can diced tomatoes
1 small onion, minced
1 (24 ounce) jarbarilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars)
shredded mozzarella cheese, as much as you like
grated parmesan cheese, as much as you like
Italian spices, to taste
3 -5 dashes garlic salt, to taste

1
Brown meat with onion and garlic; drain.
2
Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
3
Meanwhile, preheat oven to 375 degrees.
4
In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
5
Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
6
Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
7
Repeat layers twice, begin and end with noodles.
8
Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
9
Add more Italian spices if desired.
10
Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
11
Remove the foil, bake for 5 more minutes.
12
Let stand for 5 minutes before cutting and serving.
13
Accompany with salad and garlic bread.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (16 ounce) boxsmall Velveeta cheese, cut into squares, 1 (9 ounce) boxno boil lasagna noodles, 1 lb ground beef, 1 -2 garlic clove, and more.

Yes, I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!