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Ingredients
- 1 1/2 c. shredded mozzarella cheese, (6 ounce.)
- 1 c. part-skim ricotta cheese
- 1/4 c. freshly grated Parmesan cheese
- 1 x egg, beaten
- 3 Tbsp. chopped fresh parsley
- 1 Tbsp. thinly sliced fresh basil leaves, (optional)
- 2 c. tomato pasta sauce
- 6 x no-boil lasagne noodles
Directions
- Makes 4 servings.
- Using no-boil lasagne noodles and bottled pasta sauce makes this lasagne so easy, it can be whipped up in min, then put in the oven to bake while you catch up with yourself Serve with a big green salad and crisp bread sticks.
- Preheat oven to 350F (175C). Lightly oil a 9-inch-square baking pan.
- Combine the mozzarella, ricotta, Parmesan, egg, parsley and basil, if using, in a medium bowl. Spoon 1/4 c. of the pasta sauce into the bottom of prepared pan. Top with 2 noodles and spread noodles with about half of the cheese mix.
- Spoon 3/4 c. of the sauce over top. Layer with 2 noodles going in the opposite direction from the bottom layer of noodles. Spread with remaining cheese mix. Top with remaining noodles going in the same direction as the bottom layer. Spoon remaining sauce over noodles.
- Cover pan with foil and bake 30 min. Remove foil and bake 15 to 20 min, or possibly till noodles are tender.
- Education: Layering lasagne noodles in opposing directions, crosshatch-style, lends stability to the final dish. You will find the lasagne holds together better for serving. Be sure the dish is big sufficient to accommodate the noodles, without touching each other or possibly the sides of the casserole, as the noodles will expand.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 4 servings | |
| Calories 262 | |
| Calories from Fat 120 | 46% |
| Total Fat 13.39g | 17% |
| Saturated Fat 6.54g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 756mg | 32% |
| Potassium 459mg | 13% |
| Total Carbs 18.14g | 5% |
| Dietary Fiber 3.1g | 10% |
| Sugars 11.42g | 8% |
| Protein 16.88g | 27% |
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