Short Cut Lasagna
Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-08-17.
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.
- Makes
- 6 Servings
- Serving size
- 1/6 of recipe
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.
Notes
Add browned, drained meat or cooked vegetables if desired. Mix with middle layer of sauce. Spinach would make a fantastic addition. Learn more about: Spinach
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