Annoyed by cooking lasagna noodles, only to end up fighting with them while they stick together and tear before you can layer them properly in the pan? Try this no-boil method and you'll never boil lasagna noodles again. Don't drain the canned tomatoes--the extra moisture helps cook the noodles to perfection.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
30 mins
total:
1 hr 35 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. Cook frozen mixed vegetables according to package directions; drain and set aside. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside.

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  • Combine crushed tomatoes, undrained diced tomatoes, Italian seasoning, salt, and garlic powder in a large bowl. Spread 1 cup of the sauce in the prepared dish. Arrange four of the lasagna noodles crosswise in the dish atop the sauce, overlapping the noodles slightly. Spoon 2/3 cup of the ricotta cheese in small spoonfuls over the noodles; spread carefully over the noodles. Top with one-third of the spinach and one-third of the vegetables. Sprinkle evenly with 1/2 cup of the mozzarella cheese. Repeat layering with half of the remaining sauce, four more noodles, 2/3 cup of the remaining ricotta cheese, half of the remaining spinach, half of the remaining vegetables, and 1/2 cup of the remaining mozzarella cheese. Repeat with the remaining four noodles, the remaining ricotta cheese, the remaining spinach, the remaining vegetables, and 1/2 cup of the remaining mozzarella cheese. Top with the remaining sauce.

  • Cover the dish with foil; place on a foil-lined baking sheet. Bake for 40 minutes. Uncover. Sprinkle with the remaining 1/2 cup mozzarella cheese and the Parmesan. Bake for 10 to 15 minutes more or until noodles are tender and the lasagna is heated through. Let stand for 15 minutes before serving.

Nutrition Facts

310 calories; protein 22g 44% DV; carbohydrates 21.4g 7% DV; dietary fiber 2.2g 9% DV; sugars 4.4g; fat 15.4g 24% DV; saturated fat 8.2g 41% DV; cholesterol 78.7mg 26% DV; vitamin a iu 5398.1IU 108% DV; vitamin c 14.6mg 24% DV; calcium 389mg 39% DV; iron 1.6mg 9% DV; magnesium 41.7mg 15% DV; potassium 387.6mg 11% DV; sodium 395.9mg 16% DV.