Cooking at Home - Short Cut Lasagna

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Published Wednesday, June 22, 2022

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.


  • 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)


  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 350degF. Remove and let is set for 20 minutes.
  6. Top with Parmesan cheese.


  • 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



Total Calories


Total Fat

17 g

Saturated Fat

9 g


49 mg


426 mg


44 g

Dietary Fiber

4 g

Total Sugars

8 g

Added Sugars included

1 g


27 g

Vitamin D

0 mcg


562 mg


3 mg


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