
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.