Published Wednesday, June 22, 2022
2022-06-22_pict_recipe_short_cut_lasagna_-_usda.jpeg
Short Cut Lasagna - USDA
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
- 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 350degF. Remove and let is set for 20 minutes.
- 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
|
Nutrients |
Amount |
|---|---|
|
Total Calories |
442 |
|
Total Fat |
17 g |
|
Saturated Fat |
9 g |
|
Cholesterol |
49 mg |
|
Sodium |
426 mg |
|
Carbohydrates |
44 g |
|
Dietary Fiber |
4 g |
|
Total Sugars |
8 g |
|
Added Sugars included |
1 g |
|
Protein |
27 g |
|
Vitamin D |
0 mcg |
|
Calcium |
562 mg |
|
Iron |
3 mg |
|
Potassium |
595 mg |
