Short Cut Lasagna
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Ingredients
- 1 jar spaghetti sauce (low sodium, 24 ounces)
- 8 ounces dry lasagna noodles
- 1 container ricotta cheese (part-skim, 15 ounces or cottage cheese)
- 2 cups mozzarella cheese (part-skim, shredded)
- 1/4 cup Parmesan cheese (grated)
Instructions
- 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
| Calories | 453 |
|---|---|
| Protein | 27 g |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Cholesterol | 48 mg |
| Sodium | 421 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project