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.
- Yield
- 6 Servings
- Serving size
- 1/6 of recipe
- Rating
- 3.95 of 5 (61 ratings)
Food groups
- Dairy: 1 1/2 cups
- Grains: 1 1/2 ounces
- Vegetables: 1/2 cups
Ingredients
- 1 (24 ounce) jar low-sodium spaghetti sauce
- 8 ounces dry lasagna noodles
- 1 (15 ounce) container part-skim ricotta cheese (or cottage cheese)
- 2 cups part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Directions
- Wash hands with soap and water.
- Spready 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 350 °F. Remove and let is set for 20 minutes.
- Top with Parmesan cheese.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 418.61 |
| Total Fat | 15.58 g |
| Saturated Fat | 8.69 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 49.32 mg |
| Carbohydrates | 44.54 g |
| Dietary Fiber | 3.63 g |
| Total Sugars | 5.55 g |
| Added Sugars included | 0 g |
| Protein | 25.53 g |
| Calcium | 507 mg |
| Potassium | 521 mg |
| Sodium | 393.87 mg |
| Copper | 0 mg |
| Iron | 3 mg |
| Magnesium | 58 mg |
| Phosphorus | 444 mg |
| Selenium | 52 mg |
| Zinc | 3 mg |
| Vitamin A | 185 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.9 mcg |
| Vitamin C | 8 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 4 mcg |
| Folate | 156 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.5 mg |
| Niacin | 3 mg |
| Choline | 35 mg |
Notes
Add browned, drained meat or cooked vegetables if desired. Mix with middle layer of sauce. Spinach would make a fantastic addition.
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Source
Recipe by: Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/short-cut-lasagna. Federal works are public domain in the United States.