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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
419
Calories
26g
Protein
45g
Carbs
16g
Fat
4g
Fiber
6g
Sugar
394mg
Sodium
Saturated Fat 9 g · Cholesterol 49 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
(24 ounce) jar low-sodium spaghetti sauce
1
dry lasagna noodles
8 ounces
(15 ounce) container part-skim ricotta cheese
1 · or cottage cheese
part-skim mozzarella cheese, shredded
2 cups
Parmesan cheese, grated
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Spready 1/2 the sauce on the bottom of a 2-quart baking dish or pan.
- 3
Layer half the dry noodles, ricotta, and Parmesan.
- 4
Top with 1 cup sauce and layer rest of the noodles, ricotta, and mozzarella.
- 5
Top with remaining spaghetti sauce.
- 6
Bake 60 minutes at 350 °F. Remove and let is set for 20 minutes. Top with Parmesan cheese.
Source: USDA MyPlate Kitchen · Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project
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