Classic Lasagna Recipe

During the 3 years I was perfecting my Lasagna Filling recipe, I probably made 50 pans of lasagna. I experimented with cottage cheese, various pasta sauces and different fresh veggie additions, but this classic ricotta version is a winner. 

Here's our favorite timesaving trick: you don't need to pre-boil the noodles! Just soak them in hot tap water for a few minutes before you assemble. Make sure to bake it with a lid so the uncooked pasta has time to steam.

You’ll Need:

2 packages of Mostly Made Skillet Lasagna Meal Starter
9 lasagna noodles
2 cups shredded mozzarella cheese
16 oz ricotta cheese
½ cup parmesan, grated
1 egg, beaten


  1. Preheat oven to 350° and soak lasagna noodles in hot tap water for 10 minutes.

  2. Stir together ricotta, egg and parmesan in a bowl.

  3. Assemble the lasagna:
    1. To prevent sticking, spread 3 Tb of Skillet Lasagna Meal Starter on the bottom of a 9"x13" baking dish.
    2. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1 1/4 cup of Mostly Made Skillet Lasagna on top of the noodles. Dot half of the ricotta mixture on top of the Skillet Lasagna Meal Starter then sprinkle with ½ cup mozzarella.
    3. Repeat with the 2nd layer, saving 1 cup of mozzarella for the top.
    4. Top with the last 3 lasagna noodles and cover with remaining Skillet Lasagna Meal Starter and shredded mozzarella.

  4. Bake covered for 30 minutes, then uncover and bake for another 15 minutes.

  5. Allow 10 minutes for lasagna to rest before slicing.