Bake uncovered 25 minutes or until edges are bubbling. Switch oven to broil and broil on high 3 to 4 minutes or until cheese is golden brown. Allow lasagna to sit 10 minutes before serving.

After 20 minutes, I took the lasagna out and loosely covered the top with foil to protect the cheese from burning. Then I put it back in the oven for the remaining 45 minutes. Oven-baked lasagna ...

For meatball lasagna, I was inspired by classic Italian lasagna al forno (oven-baked lasagna) tucking a layer of creamy bechamel between the noodles, meat and tomato sauce. Sprinkle plenty of ...

Preheat the oven to 400 degrees ... Top noodles with remaining tomato sauce and 1/4 cup Parmesan cheese. Bake lasagna uncovered for 30 to 35 minutes or until edges are bubbly and the cheese ...

Heat oven to 350ºF. Cook noodles as directed on ... top with remaining shredded cheese. Bake 20 min. or until heated through. Let stand 5 min. before serving.

Break up the lasagna noodles and submerge them as best you can in the sauce. 2. Cover tightly with foil and bake in the oven for about 25 minutes, until the noodles are tender to the bite.

Cover the baking dish with nonstick aluminum foil and bake it in the preheated oven for 35 minutes. Remove the foil, turn the oven to broil and broil the lasagna for 5 to 10 minutes, until the top ...

Preheat the oven to 375 ... cooking spray. Bake for 30 minutes then remove the foil and continue baking for another 10 minutes or until the top is nicely browned and the lasagna is bubbling.