From the Pantry Butler kitchen

Short Cut Lasagna

6 servings

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. USDA MyPlate Kitchen — Simple Healthy Recipes — Oklahoma Nutrition Information and Education — ONIE Project (public domain), via myplate.food

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

Method

  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.
  7. Remove and let is set for 20 minutes.
  8. Top with Parmesan cheese.

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