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Cooking at Home - Short Cut Lasagna

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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

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