easy lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 434.6
- Total Fat: 14.2 g
- Cholesterol: 38.5 mg
- Sodium: 807.8 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 6.9 g
- Protein: 24.5 g
View full nutritional breakdown of easy lasagna calories by ingredient
Number of Servings: 8
Ingredients
-
1.5 cups water
2 15 oz. jars spaghetti sauce
1 box whole wheat lasagna noodles
1 15 oz container part skim ricotta
8 oz. shredded part skim mozzarella
.5 cup grated parmesan
Directions
preheat oven to 350
mix water and sauce; cover bottom of 13x9 baking pan with 1.5 cups of sauce mix; arrange layer of noodles (uncooked) slightly overlapping on top of sauce. spread 1/2 ther ricotta and 1/2 the mozzarella over noodles. sprinkle with 2 tbsp. parmesan. repeat with another layer of sauce, a layer of noodles, and the remaining ricotta and mozarella and 2 tbsp parmesan. Top with a layer of noodles. pour remaining sauce over, spreading to evenly cover the noodles. sprinkle with 1/4 cup parmesan. cover tightly with heavy duty foil and set on jelly-roll pan or rimmed cookie sheet.
Bake in 350 degree oven for 1 hour or until knife goes easily through center of pasta. let stand, covered, on rack 10 minutes before cutting and serving. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYSEV.
mix water and sauce; cover bottom of 13x9 baking pan with 1.5 cups of sauce mix; arrange layer of noodles (uncooked) slightly overlapping on top of sauce. spread 1/2 ther ricotta and 1/2 the mozzarella over noodles. sprinkle with 2 tbsp. parmesan. repeat with another layer of sauce, a layer of noodles, and the remaining ricotta and mozarella and 2 tbsp parmesan. Top with a layer of noodles. pour remaining sauce over, spreading to evenly cover the noodles. sprinkle with 1/4 cup parmesan. cover tightly with heavy duty foil and set on jelly-roll pan or rimmed cookie sheet.
Bake in 350 degree oven for 1 hour or until knife goes easily through center of pasta. let stand, covered, on rack 10 minutes before cutting and serving. Serves 8.
Number of Servings: 8
Recipe submitted by SparkPeople user AMYSEV.