Shortcut Lasagna

This dish has all the flavor of lasagna, but takes a fraction of the time to prepare and serves up like a casserole.


6 servings.

Recipe from

Cooking Light

Nutritional Information

Calories 416
Caloriesfromfat 30 %
Fat 14 g
Satfat 6.8 g
Monofat 4.5 g
Polyfat 0.9 g
Protein 37 g
Carbohydrate 37.2 g
Fiber 2.3 g
Cholesterol 107 mg
Iron 4.1 mg
Sodium 912 mg
Calcium 333 mg


8 ounces uncooked medium egg noodles
1 1/4 cups fat-free ricotta cheese
1 1/2 cups (6 ounces) shredded sharp provolone cheese, divided
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound ground round
2 cups tomato sauce
Cooking spray


Preheat oven to 375°.

Cook noodles in boiling water 5 minutes, omitting salt and fat.

While noodles are cooking, combine ricotta, 1 cup provolone cheese, basil, oregano, salt, and pepper in a small bowl; set aside. Cook beef in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Stir in tomato sauce; remove from heat.

Drain noodles. Combine noodles and meat mixture in large bowl. Place 3 cups noodle mixture in an 11 x 7-inch baking dish coated with cooking spray. Spread ricotta mixture over noodle mixture. Top with remaining noodle mixture; sprinkle with 1/2 cup provolone cheese. Bake at 375° for 15 minutes or until cheese melts.

June 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note