Short Cut Lasagna

Short Cut Lasagna


1 jar spaghetti sauce (low sodium, 28 ounces)
7 ounces dry lasagna noodles (can use 6-8)
1 container ricotta cheese (part-skim, 15 ounces or cottage cheese)
2 cups mozzarella cheese, part-skim, shredded
1/4 cup Parmesan cheese (grated)


1. Spready 1/2 the sauce on the bottom of a 2-quart baking dish or pan.

2. Layer half the dry noodles, ricotta and Parmesan.

3. Top with 1 cup sauce and layer rest of the noodles, ricotta and mozzarella.

4. Top with remaining spaghetti sauce.

5. Bake 60 minutes at 350°F. Remove and let is set for 20 minutes. Top with Parmesan cheese.


Add browned, drained meat or cooked vegetables if desired. Mix with middle layer of sauce. Spinach would make a fantastic addition. 

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