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)
Steps
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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 453 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Cholesterol | 48 mg |
| Sodium | 421 mg |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Total Sugars | 7 g |
| Added Sugars included | 1 g |
| Protein | 27 g |
| Vitamin D | 0 mcg |
| Calcium | 558 mg |
| Iron | 3 mg |
| Potassium | 541 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Short Cut Lasagna. Recipe source: Simple Healthy Recipes Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.