Pan-sagna

  • Yield: 6 to 8 servings
  • Prep: 5 mins
  • Cook: 25 mins

Everyone loves lasagna, but making it is a bit of a production. In this recipe, ingredients are layered in a baking dish for an easy weeknight meal that is truly special.

Ingredients

Cooking spray
1 jar (24-ounce) tomato-basil pasta sauce
1/2pound part skim-milk ricotta cheese or firm water-packed tofu, crumbled
1pound ziti pasta, cooked all dente, rinsed and drained
2packages (10-ounce) frozen chopped spinach, thawed and squeezed dry
2ounces grated Parmesan cheese
8ounces shredded mozzarella cheese

Instructions

  1. Preheat oven to 400F. Coat a 13-by-9-inch baking pan with cooking spray.
  2. Combine 1/3 of the pasta sauce with ricotta cheese. Stir well.
  3. Pour half of the remaining sauce into baking pan. Scatter about half the pasta over sauce. Spoon ricotta mixture over it; scatter spinach over top. Add remaining pasta and sauce. Top with cheeses.
  4. Bake about 20 minutes, until cheese is melted, golden brown and bubbly. Serve at once, spooning out of the pan (don’t attempt neat squares, as with regular lasagna).

Recipe by Crescent Dragonwagon

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 550
  • Fat 15g
  • Saturated Fat 7g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 3.5g
  • Cholesterol 45mg
  • Sodium 780mg
  • Potassium 420mg
  • Carbohydrate 72g
  • Fiber 6g
  • Sugars 9g
  • Protein 32g
  • Trans Fat 0g
  • Vitamin A 240%
  • Vitamin C 20%
  • Calcium 70%
  • Iron 25%
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