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Cherry Lane Kristyn Gelhaus 845-357-3988 ext 21013 kgelhaus@sufferncentral.org
Montebello Louise Carr 845-357-2858 ext 23161 lcarr@sufferncentral.org
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Middle School Tina Gaglione 845-357-7400 ext 31431 tgaglione@sufferncentral.org
High School Linda Herr 845-357-3800 ext 41341 lherr@sufferncentral.org
Food Service Director:
Janet Ginocchio 845-357-7783 ext 11247 jginocchio1@sufferncentral.org
54 Ratings
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Makes:6 Servings
Total Cost:$$$$
No need to precook the noodles in this easy lasagna. Add a layer of extra veggies if you desire. Spinach would make a fantastic addition.
1 jar spaghetti sauce (low sodium, 28 ounces)
7 ounces dry lasagna noodles (can use 6-8)
1 container ricotta cheese (part-skim, 15 ounces or cottage cheese)
2 cups mozzarella cheese, part-skim, shredded
1/4 cup Parmesan cheese (grated)
1. Spready 1/2 the sauce on the bottom of a 2-quart baking dish or pan.
2. Layer half the dry noodles, ricotta and Parmesan.
3. Top with 1 cup sauce and layer rest of the noodles, ricotta and mozzarella.
4. Top with remaining spaghetti sauce.
5. Bake 60 minutes at 350°F. Remove and let is set for 20 minutes. Top with Parmesan cheese.
Add browned, drained meat or cooked vegetables if desired. Mix with middle layer of sauce. Spinach would make a fantastic addition.
Source:
Simple Healthy Recipes
Oklahoma Nutrition Information and Education
ONIE Project