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Ingredientes
- 4 c. vegetable marinara sauce
- Â Â (see separate recipe)
- 16 x uncooked lasagna noodles
- 3 c. grated part-skim and low-moisture
- Â Â mozzarella cheese
Direcciones
- Makes 10 servings. LACTO
- This lasagna bakes in just one hour. The sauce recipe makes sufficient leftovers to freeze for later use on your favorite pasta.
- Preheat oven to 350 degrees. Lightly oil 9-by 14- by 2-inch deep baking dish.
- Spoon in just sufficient sauce to cover bottom, tilting pan to cover.
- Lay down four uncooked lasagna noodles, lengthwise, side by side. Spread with one-fourth of the sauce and sprinkle with one-fourth of the cheese.
- Repeat with two more layers, ending with noodles, sauce and cheese. Spoon any extra sauce over noodles, making sure edges are covered.
- Lightly oil 16-inch length of aluminum foil. Attach foil, oiled side down to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal.
- Bake covered for 1 hour. Remove from oven. Let sit, covered, 15 min.
- Remove cover. Spoon any sauce which has collected at ends over top. Slice into 10 equal pcs using sharp serrated knife and cutting twice to ensure easy-to-serve pcs.
- Makes 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 10 servings | |
| Calories 98 | |
| Calories from Fat 30 | 31% |
| Total Fat 3.33g | 4% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 436mg | 18% |
| Potassium 328mg | 9% |
| Total Carbs 14.25g | 4% |
| Dietary Fiber 2.7g | 9% |
| Sugars 9.1g | 6% |
| Protein 2.57g | 4% |
