2 jars (28 oz/796 mL each) tomato pasta sauce (any variety)
12 uncooked lasagne noodles
2 cups (500 mL) shredded mozzarella cheese
1/4 cup (50 mL) grated Parmesan cheese
Additional shredded mozzarella cheese, if desired
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Steps
1
Heat oven to 350ºF. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
2
Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
3
Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
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Serve With: Complete this meal with your favourite tossed salad and crusty Italian bread.
Make Ahead: To prepare ahead of time, cover unbaked lasagne tightly with foil and refrigerate no longer than 24 hours. About 1 1/2 hours before serving, heat oven to 350F. Bake covered 45 minutes. Uncover and bake 15 to 20 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
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Nutrition Facts
Serving Size:8 Servings
Calories
515
Total Fat
20g
Saturated Fat
9g
Cholesterol
40mg
Sodium
1340mg
Dietary Fiber
4g
Protein
24g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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