Give your tomato sauce some depth by adding a few tablespoons of balsamic vinegar. No-boil lasagna noodles make this dish easy to whip together and mess-free!


  • 28 ounce can of crushed tomatoes with basil
  • 6 ounce can of tomato paste
  • 2 tbsp balsamic vinegar
  • 1 head roasted garlic
  • 2 tbsp dried basil
  • 2 tbsp dried oregano

No-boil lasagna noodles

1 ¼ mozzarella cheese made with skim milk

1 ¼ parmesan cheese


  1. Wrap a head of garlic in foil and bake until fragrant. This step works well in a toaster oven
  2. Unwrap and add to the bottom of a sauce pan
  3. Add tomato sauce and tomato paste
  4. Stir in balsamic vinegar and herbs
  5. Add ½ cup of sauce to the bottom of a 9”x9” baking dish
  6. Layer with 2 noodles, ½ cup sauce, and ½ cup mozzarella & parmesan cheese
  7. Alternate layers until you have used all of the noodles
  8. Pour the rest of the sauce over top of the noodles
  9. Sprinkle with remaining cheese

Bake in a 375F oven for 30 minutes

Serves: 8

Exchanges: 1 Starch, 1 vegetable, 2 ½ protein, 2 fat

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