1/4 cup grated parmesan cheese (or 1/8 cup canned)
1-2 tablespoons dehydrated parsley flakes
1 jar (24 ounces) Prego® Italian pasta sauce
3/4 cup water
Dehydrated onion, optional
Garlic powder, to taste
6 uncooked lasagna noodles (*I use 9 noodles---see instructions below)
Extra parmesan cheese, optional
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Let's Make It
While sausage is cooking, in a separate bowl, combine ricotta cheese, mozzarella cheese, parmesan cheese and parsley flakes. Set aside.
To cooked and drained sausage add pasta sauce, water, dehydrated onion and garlic powder.
Spread 1/3 of the sauce in a 2-quart shallow baking dish (a 12x8 baking dish works perfectly). Top with 3 uncooked lasagna noodles, then half of the ricotta cheese mixture. Repeat layers again and finish off with final 1/3 of meat sauce. Sprinkle additional parmesan cheese on top if desired.
Cover lasagna tightly with tinfoil and bake at 375°F for 1 hour. Uncover lasagna and let stand for 5 minutes before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.