Makes: 6 Servings

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 dry lasagna noodles (can use 6-8)
• 1 container ricotta cheese (part-skim, 15 ounces or cottage cheese)
• 2 cups mozzarella cheese, part-skim, shredded
• 1/4 cup Parmesan cheese (grated)

Directions

1. Spread 1/2 the sauce on the bottom of a 2-quart baking dish or pan.
2. Layer half the dry noodles, ricotta and Parmesan.
3. Top with 1 cup sauce and layer rest of the noodles, ricotta and mozzarella.
4. Top with remaining spaghetti sauce.
5. Bake 60 minutes at 350°F. Remove and let is set for 20 minutes.
6. Top with Parmesan cheese.

Notes

• Add browned, drained meat or cooked vegetables if desired. Mix with middle layer of sauce. Spinach would make a fantastic addition. 

Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project

Nutrition Information

Serving Size: 1/6 of recipe