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.
- 6 Servings
- $6.00 - $8.99
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.
- 6 Servings
- $6.00 - $8.99
Ingredients
- 1 (24 ounce) jar low-sodium spaghetti sauce
- 8 ounces dry lasagna noodles
- 1 (15 ounce) container part-skim ricotta cheese
- 2 cups part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Steps
1
Wash hands with soap and water.
2
Spready 1/2 the sauce on the bottom of a 2-quart baking dish or pan.
3
Layer half the dry noodles, ricotta, and Parmesan.
4
Top with 1 cup sauce and layer rest of the noodles, ricotta, and mozzarella.
5
Top with remaining spaghetti sauce.
6
Bake 60 minutes at 350 °F. Remove and let is set for 20 minutes. Top with Parmesan cheese.
Ingredients
Serving Size: 1/6 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 453 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 48 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Total Sugars | 7 g |
| Added Sugars included | 1 g |
| Protein | 27 g |
| Minerals | |
| Calcium | 558 mg |
| Potassium | 541 mg |
| Sodium | 421 mg |
| Copper | 237 mcg |
| Iron | 3 mg |
| Magnesium | 62 mg |
| Phosphorus | 458 mg |
| Selenium | 48 mcg |
| Zinc | 3 mg |
| Vitamins | |
| Vitamin A | 185 mcg RAE |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 1.1 mg |
| Vitamin C | 2 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 3 mg |
| Vitamin K | 17 mcg |
| Folate | 152 mcg DFE |
| Thiamin | 0.4 mg |
| Riboflavin | 0.5 mg |
| Niacin | 6 mg |
| Choline | 40 mg |
Source:
- Simple Healthy Recipes
- Oklahoma Nutrition Information and Education
- ONIE Project