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.
- Prep: 15 min
- Cook: 1 hr
- Total: 1 hr 15 min
- Servings: 6
- Cuisine: Italian
- Difficulty: Easy
- Cost: $2.37/serving
Dietary
- Vegetarian
- Pescatarian
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
Tags
- bake
- comfort food
- savory
- classic
- crowd-pleaser
- quick
- budget-friendly
Ingredients
- 24 ounce spaghetti sauce (low-sodium)
- 8 ounce lasagna noodles (dry)
- 15 ounce ricotta cheese (part-skim)
- 2 cup mozzarella cheese (part-skim, shredded)
- 0.25 cup Parmesan cheese (grated)
Instructions
- Spread 1/2 the spaghetti sauce on the bottom of a 2-quart baking dish or pan.
- Layer half the dry lasagna noodles, ricotta cheese, and Parmesan cheese.
- Top with 1 cup spaghetti sauce and layer rest of the lasagna noodles, ricotta cheese, and mozzarella cheese.
- Top with remaining spaghetti sauce.
- Bake 60 minutes at 350 °F. Remove and let it 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.
Nutrition (per serving)
- Calories: 419
- Protein: 25.5 g
- Carbohydrates: 44.5 g
- Fat: 15.6 g
- Fiber: 3.6 g
- Sodium: 394 mg
- Saturated Fat: 8.7 g
- Sugar: 5.5 g
- Cholesterol: 49 mg