Cheese Lasagne Casserole
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 28 | ounces |
tomatoes
|
|
| 8 | ounces |
tomato sauce
|
|
| 1 | package |
spaghetti sauce mix
|
* |
| ½ | teaspoon |
garlic powder
with parsley |
|
| 1 | teaspoon |
salt
easoned |
|
| ½ | teaspoon |
black pepper
easoned |
|
| ½ | pound |
lasagna noodles
broad, water, salted |
|
| ¾ | pound |
mozzarella cheese
sliced |
|
| ¾ | pound |
ricotta cheese
|
|
| ½ | cup |
Parmesan cheese
rated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 809.2 | ml/g |
tomatoes
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | package |
spaghetti sauce mix
|
* |
| 2.5 | ml |
garlic powder
with parsley |
|
| 5 | ml |
salt
easoned |
|
| 2.5 | ml |
black pepper
easoned |
|
| 226.8 | g |
lasagna noodles
broad, water, salted |
|
| 340.2 | g |
mozzarella cheese
sliced |
|
| 340.2 | g |
ricotta cheese
|
|
| 118 | ml |
Parmesan cheese
rated |
|
Directions
Heat salad oil in a large skillet.
Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.
Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.
Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish ; layer with ⅓ of lasagne noodles, and ⅓ each mozzarella, ricotta and tomato sauce.
Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.
Bake, uncovered, in preheated 350'F oven 30 minutes; let stand 10 minutes before cutting in squares.
