The Easiest Kid-Pleasin' Lasagna Ever
Have picky eaters in the family? This no-boil lasagna is sure to satisfy everyone—and the best part is you don’t have to cook the lasagna noodles ahead of time!
- 1 jar (24 oz./680 g) spaghetti sauce
- 1 can (14.5 oz./411 g) diced tomatoes with basil, garlic & oregano (do not drain)
- ½ cup (125 mL) water
- 1 egg, beaten
- 1 carton (8 oz./250 g) part-skim ricotta cheese
- 1 oz. (30 g) fresh Parmesan cheese, grated (¼ cup/60 mL)
- ¼ cup (60 mL) fresh parsley, snipped
- 10 uncooked lasagna noodles
- 12 oz. (350 g) mozzarella cheese, shredded (3 cups/750 mL)
Preheat the oven to 400°F (200°C). In a large mixing bowl, combine the spaghetti sauce, tomatoes, and water; set aside.
Add the egg, ricotta, Parmesan, and parsley to a small bow; mix well.
To assemble the lasagna, spread 1½ cups (375 mL) of the sauce over the bottom of the Stone Rectangular Baker. Arrange 5 of the uncooked noodles in single layer over the sauce (place 4 noodles lengthwise and 1 noodle crosswise, and break the noodles to fit as needed). Press the noodles into the sauce.
Spread the ricotta mixture over the noodles. Sprinkle with half of the mozzarella.
Top with 1½ cups (375 mL) of the sauce and the remaining noodles (breaking to fit as needed). Press the noodles into the sauce. Spread the remaining sauce over the noodles.
Cover the baker with aluminum foil. (At this point, you can refrigerate the lasagna for several hours or overnight.)
Bake for 45 minutes (55 minutes if the lasagna was refrigerated), or until the noodles are tender. Remove the baker from oven. Uncover and sprinkle with remaining mozzarella. Cover loosely with foil and let it stand for 15 minutes before serving.
- 12 servings
Nutrients per serving:
Calories 300, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 40 mg, Sodium 260 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 3 g (includes 0 g added sugar), Protein 16 g