Total Time
Prep/Total Time: 30 min.
Makes
6 servings
Ingredients8 ounces uncooked lasagna noodles, broken into 2-inch pieces1 cup part-skim ricotta cheese1 cup shredded part-skim mozzarella cheese, divided1/3 cup grated Parmesan cheese1 jar (24 ounces) pasta sauce with meat DirectionsPreheat oven to 400°. Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture. Spread 1 cup pasta sauce into a greased 11x7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese. Cover with greased foil; bake until heated through, 10-15 minutes.
Test Kitchen tipsThis is the perfect recipe to use up broken lasagna noodles, but other pasta shapes like mafalde or bowtie can be used, too.The cooked lasagna noodles have a tendency to stick together, so stir it into the ricotta cheese mixture right after draining. If made ahead, toss in a small amount of olive oil after draining.For easy spinach lasagna, add a couple layers of fresh baby spinach (no chopping or pre-cooking required).Use Italian cheese blend in place of mozzarella and Parmesan for a sharper flavor and (bonus!) fewer ingredients.Nutrition Facts
1 serving: 332 calories, 10g fat (5g saturated fat), 29mg cholesterol, 901mg sodium, 45g carbohydrate (11g sugars, 3g fiber), 17g protein.
