Lasagna

Name: Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 2 cloves garlic, minced; 1 Tbsp. Crisco; 1 (16 oz.) can tomato paste; 1 (1 lb. 4 oz.) can tomatoes; 1 tsp. salt; 3/4 tsp. pepper; 1/2 tsp. oregano; 8 oz. wide noodles, boiled (lasagna); 8 oz. Swiss and American cheese; 1 medium size cottage cheese

Eats Now Editorial Team · 820 kcal · Pasta & Noodles

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Lasagna – a delicious recipe with ground beef, garlic, Crisco, tomato paste, tomatoes, salt. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 lb. ground beef
2 cloves garlic, minced
1 Tbsp. Crisco
1 (16 oz.) can tomato paste
1 (1 lb. 4 oz.) can tomatoes
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. oregano
8 oz. wide noodles, boiled (lasagna)
8 oz. Swiss and American cheese
1 medium size cottage cheese

1
Brown beef and garlic in Crisco.
2
Add tomato paste, tomatoes and seasoning. Cover and simmer for 20 minutes.
3
Heat oven to 350u00b0.
4
Alternate cooked noodles, cheese, cottage cheese and meat. Bake 20 to 30 minutes or until thoroughly heated.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 lb. ground beef, 2 cloves garlic, minced, 1 Tbsp. Crisco, 1 (16 oz.) can tomato paste, and more.

Yes, Lasagna 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.

Quick Info

Servings
4 servings
Calories
820 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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