The Easiest Kid-Pleasin' Lasagna Ever
Need we say more? Oh, by the way - you don't have to cook the lasagna noodles ahead of time. How do you like that for ease?
- 1 jar (26-28 ounces) spaghetti sauce
- 1 can (14 1/2 ounces) diced tomatoes with basil, garlic & oregano (do not drain)
- 1/2 cup water
- 1 ounce fresh parmesan cheese, grated (1/4 cup)
- 1/4 cup snipped fresh parsley
- 1 egg
- 1 carton (8 ounces) part-skim ricotta cheese
- 10 uncooked lasagna noodles
- 3 cups (12 ounces) shredded mozzarella cheese
To assemble lasagna, spread 1 1/2 cups of the sauce over bottom of Rectangular Baker.
Arrange 5 of the uncooked noodles in single layer over sauce by placing 4 noodles lengthwise and 1 noodle crosswise to cover bottom of Baker. (Break off and discard ends of noodles, if necessary, so that noodles will fit flat in the Baker.) Press noodles into sauce.
Spread all of the ricotta chese mixture over noodles using All-Purpose Spreader. Sprinkle with half (1 1/2 cups) of the mozzarella cheese.
Top with 1 1/2 cups of the sauce and remaining 5 uncooked noodles, breaking noodles to fit. Press noodles into sauce. Spread the remaining sauce over noodles. Cover Baker with aluminum foil. (At this point, lasagna can be refrigerated for several hours or overnight.)
Bake 45 minutes (55 minutes if lasagna was refrigerated) or until noodles are tender. Using Oven Mitts, remove Baker to Hot Pad/Trivet. Uncover carefully and sprinkle with remaining mozzarella cheese. Cover loosely with foil; let stand 15 minutes. Cut into squares.
- 12 servings
Nutrients per serving:
Approximately 260 calories and 12 grams of fat