Description
Skip the frozen stuff! This semi-homemade lasagna takes minutes to prep and costs no more than frozen. Easy, hearty and comforting dish for fall and winter.
Ingredients
- 15 ounces, weight Ricotta Cheese
- 12 ounces, weight Finely Shredded Mozzarella Cheese
- ½ Tablespoons Italian Seasoning (optional)
- ¼ teaspoons Garlic Powder (optional)
- 44 ounces, fluid Spaghetti Sauce
- 9 Lasagna Noodles (Uncooked)
- ½ cups Grated Parmesan Cheese
Preparation
Preheat oven to 375ºF. Spray a 9 X 13 baking dish with nonstick spray.
In a medium bowl, mix ricotta, mozzarella, and if using, Italian seasoning and garlic powder. Mixture will be very thick.
Pour 1 cup of spaghetti sauce in bottom of prepared baking dish and spread around evenly. Lay 3 lasagna noodles side by side over sauce and spread a scant 1/3 cup of the ricotta cheese mixture over each noodle, just covering it as best you can (I think it’s easier to use my hands to do this).
Pour just slightly more than 1 cup of spaghetti sauce over the cheese-covered noodles. Repeat two times, ending with the remaining spaghetti sauce. Sprinkle Parmesan cheese over the top.
Cover with aluminum foil and bake 30 minutes. Remove foil and bake 25–30 minutes more. Let set 5–10 minutes before cutting and serving.
Cover and refrigerate leftovers. Reheats well in microwave.
