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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 498.9
  • Total Fat: 10.3 g
  • Cholesterol: 139.4 mg
  • Sodium: 788.5 mg
  • Total Carbs: 78.2 g
  • Dietary Fiber: 6.6 g
  • Protein: 25.8 g

View full nutritional breakdown of Simple Cheese Lasagna calories by ingredient
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Simple Cheese Lasagna

Submitted by: NPWEST

Introduction

Recipe based on Simple Cheese Lasagna from Cookscountry.com. If you do not want to make the tomato sauce, you will need two 24-26 oz. jars of prepared tomato sauce. Recipe based on Simple Cheese Lasagna from Cookscountry.com. If you do not want to make the tomato sauce, you will need two 24-26 oz. jars of prepared tomato sauce.
Number of Servings: 8

Ingredients

    Tomato Sauce:

    1 tablespoon olive oil
    1 onion , minced
    Table salt
    6 cloves garlic , minced
    1 (28-ounce) can crushed tomatoes
    1 (28-ounce) can diced tomatoes
    1/2 teaspoon dried oregano
    1/8 teaspoon red pepper flakes
    Ground black pepper

    Lasagna:
    15 ounces low fat ricotta cheese (1 3/4 cups)
    2 1/2 ounces Parmesan cheese , grated (1 1/4 cups)
    1/2 cup minced fresh basil
    1 large egg , lightly beaten
    1/2 teaspoon table salt
    1/2 teaspoon ground black pepper
    6 cups tomato sauce (see note above)
    12 no-boil lasagna noodles (one 8-or 9-ounce package)
    1 pound low fat mozzarella , shredded (4 cups)

Directions

1. Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes with their juice, the oregano, and red pepper flakes. Simmer until the sauce is slightly thickened, about 15 minutes. Season with salt and pepper to taste.

2. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well combined.

3. Following the photos, spread 1/4 cup of the tomato sauce over the bottom of a 9 by 13-inch baking dish. Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness. Sprinkle evenly with 1 cup of the mozzarella. Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering two more times.

4. For the final layer, place the 3 remaining noodles on top. Spread the remaining 1 1/4 cups sauce over the noodles. Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan. Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes.

5. Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.

To Make Ahead

The assembled, unbaked lasagna can be held in the refrigerator, wrapped tightly in plastic wrap, for up to 24 hours. Allow the lasagna to sit at room temperature for 1 hour before baking. It can also be frozen, wrapped in an additional layer of foil, for up to 2 months. To bake, defrost it in the refrigerator for 24 hours, then allow it to sit at room temperature for 1 hour before baking.

STEP BY STEP: Assembling a Lasagna Layer

1. After laying down the first layer of sauce and noodles, spoon 3 tablespoons of the ricotta filling onto each noodle and spread it to an even thickness.
2. Sprinkle the ricotta evenly with 1 cup of shredded mozzarella (and one-third of the vegetables, if using).

3. Pour 1 1/4 cups of the tomato sauce evenly over the mozzarella. Repeat this process two more times before assembling the final layer.

Number of Servings: 8

Recipe submitted by SparkPeople user NPWEST.






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