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Ch-easy Lasagna

Ch-easy Lasagna
  • Prep 10 min
  • Total 60 min
  • Servings 9
About as easy as it gets -- super quick prep! You can also make it ahead of time and toss it in the oven when you need it.
By TBSP Susan
Updated October 5, 2017

Ingredients

  • 1 box (9 oz) NO-BOIL, OVEN-READY lasagna noodles
  • 2 cans (14.5 oz.) Muir Glen™ organic fire roasted diced tomatoes, drained
  • 1 cup Muir Glen™ organic tomato sauce (from a 15 oz. can -- use more if needed to make 4 cups of sauce total)
  • 2 cups ricotta cheese, softened and spreadable
  • 2 cups grated mozzarella cheese
  • 1 cup grated parmesan cheese
  • Italian seasoning of your choice

Steps

  • 1
    Preheat oven to 350° F. In a medium bowl, combine diced tomatoes and tomato sauce. Mix well. Spread 1 cup of this mixture in bottom of 9 inch square baking pan.
  • 2
    Top sauce with single layer of lasagna noodles. Then layer 1 cup tomato mixture, 1 cup ricotta cheese, and 1 cup mozzarella cheese in that order. Add another layer of lasagna noodles, then repeat layers with 1 cup tomato mixture, 1 cup ricotta cheese and 1 cup mozzarella cheese.
  • 3
    Add last layer of lasagna noodles, the remaining cup of tomato mixture and 1 cup of grated parmesan over all. Sprinkle top lightly with your favorite Italian seasoning blend (or garlic pepper).
  • 4
    Bake at 350° F for about 50 minutes until bubbly and browned on top. Remove from oven and allow to rest 10 minutes before cutting and serving.

  • Pillsbury™ Italian bread can bake at the same time the lasagna does!

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
650mg
27%
Potassium
150mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
2g
10%
Sugars
4g
Protein
22g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
50%
50%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

  • Giada I'm not. I don't have a drop of Italian blood in me ... which probably explains what I'm about to say. Forgive me, Italian cuisinists. If you haven't already, you're going to cough up a lung when you read this article. But let me explain -- I do luuuuuuv your food ... spaghetti, tortellini, penne, lasagna. I covet it all. But ... I'm busy, busy, busy. Busy. And I know you are too. My mom had an old-country lasagna recipe she used to make (presumably from an old-country Italian, since she didn't have any drops of Italian blood in her either). It was the bomb. But, man, you should've seen what it took to put that whale together. Boiling noodles, stirring sauces, grating cheeses, chopping herbs, browning meat -- and an entire kitchen's worth of counter space to get 'er done. Well, here's a new-wave homemade version minus all that stuff we busy, busy, busy folks sadly don't always have time for. This recipe gives us the taste we love -- on a work night. Here are the major secrets: Use no-boil, oven-ready lasagna noodles Purchase grated cheese Make a quick tomato sauce with Muir Glen organic fire-roasted diced tomatoes The fire-roasted tomatoes provide a globe's worth of old-world flavor -- so, freshly chopped herbs? Forget-about-it. Or at least save that for days when you have more time on your hands. BTW, this recipe is meat-free, but you can throw browned ground beef into the rotation if you want. It's also great with some veggie add-ins. But we're doing it the super-simp way here, so cheesy easy it is. Make this up ahead of time so when you get home from work, toss it in the oven with a loaf of Pillsbury Italian bread. And while they're baking, you can say ciao to the hassle of homemade-everything and saluto to bella dining -- the weeknight work-night way!
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