Rumbamel's Very Easy (No Bake Noodle) Lasagna
 Lasagna Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 361.7
- Total Fat: 14.4 g
- Cholesterol: 42.9 mg
- Sodium: 853.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 2.5 g
- Protein: 22.2 g
View full nutritional breakdown of Rumbamel's Very Easy (No Bake Noodle) Lasagna calories by ingredient
Introduction
I have a similar recipe for the crockpot, but didn't have 4-6 hours tonight. this takes a jar of sauce with meat in it, some ricotta, flavored shredded cheese and no boil noodles. Pretty easy! I have a similar recipe for the crockpot, but didn't have 4-6 hours tonight. this takes a jar of sauce with meat in it, some ricotta, flavored shredded cheese and no boil noodles. Pretty easy!Number of Servings: 6
Ingredients
-
-8 Culinary Circle No Boil lasagna noodles (about 4.8 oz)
-1 jar, 24 oz, Classico's Italian Sausage w/ peppers and onions
-1 C water (I use filtered)
-1 small can mushrooms, drained (about 2/3 C)
-1 large egg
-1 1/2 C Sargento Bistro Blends' Italian Pasta Cheese
-15 oz Miceli's Low Fat Ricotta cheese
-1/2 C Sargento Bistro Blends' Italian Pasta Cheese for top
Directions
--Lightly spray the bottom of a 9 x 13 glass casserole dish.
--Mix your tomato sauce, mushrooms and water well. Pour 1 C of the tomato sauce mix in the bottom evenly and then top with 4 lasagna noodles.
--Mix your ricotta, egg and 1 1/2 C Sarghento cheese together. Evenly spread 1/2 of this mix on top of your noodles. It might be easier to use your fingers. Messy, but it works well.
--Top with 2 C of tomato mix, then the last 4 noodles.
--Top with the remaining 1/2 of the ricotta mix and then the last of the sauce.
--Sprinkle with the 1/2 C of Sarghento Bistro cheese. COVER with foil and cook at 375 for 45-50 minutes. Let sit for abot 10 minutes before cutting.
--Makes 6 servings.
--Enjoy!!
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.
--Mix your tomato sauce, mushrooms and water well. Pour 1 C of the tomato sauce mix in the bottom evenly and then top with 4 lasagna noodles.
--Mix your ricotta, egg and 1 1/2 C Sarghento cheese together. Evenly spread 1/2 of this mix on top of your noodles. It might be easier to use your fingers. Messy, but it works well.
--Top with 2 C of tomato mix, then the last 4 noodles.
--Top with the remaining 1/2 of the ricotta mix and then the last of the sauce.
--Sprinkle with the 1/2 C of Sarghento Bistro cheese. COVER with foil and cook at 375 for 45-50 minutes. Let sit for abot 10 minutes before cutting.
--Makes 6 servings.
--Enjoy!!
Serving Size: Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user RUMBAMEL.