Lasagne

Name: Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1 Tbsp. oregano; 1 1/2 tsp. salt; 1 jar Ragu sauce; 10 oz. lasagne noodles; 2 eggs; 3 c. sour cream; 1/2 tsp. grated cheese (Parmesan); 2 Tbsp. parsley flakes; 1/2 tsp. pepper; 1 lb. Mozzarella cheese, sliced

Eats Now Editorial Team · 1303 kcal · Pasta & Noodles

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Lasagne – a delicious recipe with ground beef, oregano, salt, sauce, noodles, eggs. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

1 lb. ground beef
1 Tbsp. oregano
1 1/2 tsp. salt
1 jar Ragu sauce
10 oz. lasagne noodles
2 eggs
3 c. sour cream
1/2 tsp. grated cheese (Parmesan)
2 Tbsp. parsley flakes
1/2 tsp. pepper
1 lb. Mozzarella cheese, sliced

1
Brown meat slowly.
2
Add oregano, salt and Ragu sauce.
3
Cook for 30 minutes.
4
Cook noodles.
5
Beat eggs.
6
Add sour cream, Parmesan cheese, parsley flakes and pepper.
7
Lay noodles in baking pan.
8
Add sour cream mixture.
9
Add half of Mozzarella cheese.
10
Add sauce and repeat.
11
Add noodles on top.
12
Bake for 30 minutes in 375u00b0 oven.

1303

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, 1 Tbsp. oregano, 1 1/2 tsp. salt, 1 jar Ragu sauce, and more.

Yes, Lasagne 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
1303 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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