Serves 6
419 cal · 95 min
Short Cut Lasagna
Recipe GLPR6d43c9bb76ff96
A simplified lasagna made with uncooked noodles that soften as the dish bakes. Layers of mild ricotta cheese, mozzarella, and tangy Parmesan create a creamy texture throughout, bound together with savory low-sodium spaghetti sauce. Ready to serve in under two hours.
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Ingredients
1 (24 ounce) jar low-sodium spaghetti sauce
8 ounces dry lasagna noodles
1 (15 ounce) container part-skim ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Directions
Preheat your oven to 350 °F.
Pour half of the spaghetti sauce onto the bottom of a 2-quart baking dish, spreading it evenly.
Layer half of the uncooked lasagna noodles over the sauce, breaking pieces as needed to fit the dish.
Distribute half of the ricotta cheese over the noodles, then sprinkle half of the Parmesan cheese on top.
Pour 1 cup of the spaghetti sauce over this layer, spreading gently.
Layer the remaining lasagna noodles over the sauce.
Add the remaining ricotta cheese, then top with all of the shredded mozzarella cheese.
Pour the remaining spaghetti sauce over the top layer, spreading to cover the cheese.
Cover the baking dish with aluminum foil and place in the preheated 350 °F oven.
Bake for 60 minutes covered, or until the noodles are tender and the sauce is bubbling at the edges.
Remove from the oven and let rest for 20 minutes without covering. This allows the lasagna to set and makes serving easier.
Sprinkle the remaining grated Parmesan cheese over the top just before serving.
