Here's a way to make cheesy lasagna without the fuss that’s perfect for a dinner.
container (15 ounces) ricotta cheese
tablespoons grated Parmesan cheese
teaspoon Italian seasoning
jar (26 ounces) spaghetti sauce (3 cups)
uncooked lasagna noodles
bag (8 ounces) shredded mozzarella cheese (2 cups)
Heat the oven to 350º. Put the ricotta cheese, Parmesan cheese and Italian seasoning in the bowl. Stir with the spoon until mixed.
Spoon 1 cup of the spaghetti sauce evenly over bottom of the baking dish. Top with 4 of the uncooked lasagna noodles.
Spread 1 cup of the ricotta cheese mixture over noodles, using the back of the spoon. Sprinkle with 1 cup of the mozzarella cheese.
Spread 1 cup of the spaghetti sauce over mozzarella cheese. Make more layers with 4 lasagna noodles, the rest of the ricotta cheese mixture and 1 cup spaghetti sauce. (Be sure the spaghetti sauce completely covers the noodles.) Sprinkle with the rest of the mozzarella cheese.
Bake 40 to 45 minutes or until lasagna is hot in center and cheese is melted. Use the pot holders to take pan out of oven it will be very hot and heavy. Let lasagna cool for 15 minutes. Cut into 4 rows by 2 rows, using the knife.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Starch; 1 Vegetable; 1 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.