Easy Lasagna

 
Layers of marinara sauce, no-boil lasagna noodles and cheesy ricotta are topped with shredded mozzarella and chopped turkey meatballs for a modern-day version of the Italian classic that's less laborious but equally delicious.

By Woman's Day Kitchen

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Nutritional Information





Calories    713
Total Fat    34g
Saturated Fat    16g
Cholesterol    161mg
Sodium    1857mg
Total Carbohydrate    61g
Dietary Fiber    5g
Sugars    n/a
Protein    44g
Calcium    --

Charles Schiller

Serves: 6

Total Time: 1 hr 10 min

Prep Time: 10 min

Ingredients
    U.S.         Metric     Conversion chart

    1 jar(s) (26 oz) marinara sauce
    1 can(s) (14 1?2 oz) diced tomatoes with Italian herbs
    1 tub(s) (15 oz) part-skim ricotta cheese
    1?2 cup(s) plus 2 Tbsp grated Parmesan cheese
    1 large egg
    1/4 cup(s) chopped fresh basil
    1/4 teaspoon(s) pepper
    1 box(es) (8 oz) no-boil lasagna noodles (12)
    3 1/2 cup(s) (12 oz) shredded mozzarella cheese
    1 package(s) (24 oz) fully cooked turkey meatballs,  coarsely chopped

Directions

    Heat oven to 375°F. Have a 13 x 9-in. baking dish ready. Mix marinara sauce and diced tomatoes in a medium bowl. In another bowl, mix ricotta cheese, 1?2 cup Parmesan, the egg, basil and pepper.
    Spread 1?2 cup sauce over bottom of baking dish. Put 3 noodles crosswise, not overlapping, on sauce. Drop 3 Tbsp ricotta mixture down center of each noodle and spread to cover noodles. Sprinkle evenly with 1 cup mozzarella and about 1 1?3 cups chopped meatballs. Spoon 1 cup sauce evenly over top.
    Repeat layering noodles, ricotta, mozzarella, meatballs and sauce twice. Top with remaining 3 noodles, remaining sauce, mozzarella and the 2 Tbsp grated Parmesan. Cover with nonstick foil or foil coated with nonstick spray.
    Bake 50 to 60 minutes until hot and bubbly, removing foil for last 10 minutes. Let stand 10 minutes before serving.