Prep Time
20 Mins
Cook Time
35 Mins
Stand Time
5 Mins
Yield
Makes 8 servings

To reduce sodium, omit Canadian bacon and salt.

How to Make It

Step 1

Cook pasta according to package directions; set aside.

Step 2

Stir together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 5 ingredients.

Step 3

Sauté chopped Canadian bacon and diced onion in a skillet coated with cooking spray over medium heat 5 to 6 minutes or until onion is tender. Stir into cheese mixture.

Step 4

Spread 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish coated with cooking spray. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining pasta sauce.

Step 5

Bake at 350° for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese; bake 5 more minutes or until cheese melts. Let stand 5 minutes.

Step 6

NOTE: Freeze individual portions as desired. To reheat, bake, covered at 300' for 1 hour.

Ratings & Reviews

SarahMcloughlin's Review

megk74
February 24, 2011
I made this dish for my mother and husband and everyone gave it rave reviews. Also, would be a great make a head meal.

bafinaire's Review

SarahMcloughlin
September 20, 2010
Taste is kind of bland, needs more garlic and Italian seasoning. I know it is suppose to be more healthy but maybe low-fat ricotta would be a better trade off then fat-free.

megk74's Review

bafinaire
June 02, 2009
I LOVE this recipe! I've made it countless times and still receive rave reviews. I've made this for a weeknight dinner or hosting a dinner party. I use 'no cook' lasagna noodles to save on time & add a can of 'no salt' diced tomatoes to the sauce. To satisfy my non-vegetarian husband I added crumbled MorningStar Italian Sausage. YUM!