Short-Cut Lasagna
No need to precook the noodles in this easy lasagna. Add a layer of extra veggies if you desire. Spinach would make a fantastic addition.
Ingredients
- 1 jar spaghetti sauce low sodium, 28 ounces
- 7 ounces lasagna noodles dry (uncooked)
- 15 ounces ricotta cheese part-skim (can substitute cottage cheese)
- 2 cups mozzarella cheese part-skim, shredded
- 1/4 cup Parmesan cheese grated
Instructions
- Spread 1/2 the sauce on the bottom of a 2-quart baking dish or pan.
- Layer half the dry noodles, ricotta and Parmesan.
- Top with 1 cup sauce and layer rest of the noodles, ricotta and mozzarella.
- Top with remaining spaghetti sauce.
- Bake 60 minutes at 350°F. Remove and let is set for 20 minutes. Top with Parmesan cheese.
Notes
Notes: Add browned, drained meat or cooked vegetables if desired. Mix with middle layer of sauce. Spinach would make a fantastic addition.
Nutrition information: Serving: 1/6 recipe | Calories: 442kcal | Carbohydrates: 44g | Protein: 27g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 49mg | Sodium: 426mg | Potassium: 595mg | Fiber: 4g | Sugar: 8g | Vitamin D: 0mcg | Vitamin A: (data not available) | Vitamin C: (data not available) | Calcium: 562mg | Iron: 3mg
Source: MyPlate.gov