Three Cheese-Cherry Tomato Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 20 minutes; Cook: 1 hour; other: 15 minutes Ingredients:
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 cup fat-free cottage cheese |
1/4 cup grated parmesan cheese |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon black pepper |
1/2 teaspoon salt, divided |
2 pints cherry tomatoes, halved |
2 tablespoons olive oil |
1/2 teaspoon crushed red pepper |
1/4 cup water, divided |
cooking spray |
1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles) |
1/4 cup chopped fresh basil |
Directions:
1. Preheat oven to 375°.
2. Combine first 6 ingredients and 1/4 teaspoon salt in a bowl; stir well. Combine remaining 1/4 teaspoon salt, cherry tomatoes, oil, and crushed red pepper in another bowl; toss gently to coat.
3. Pour 2 tablespoons water in an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over water. Spoon half of cheese mixture over noodles, spreading evenly. Top with one-third of tomato mixture. Repeat layers with another 2 noodles, remaining cheese mixture, and one-third of tomato mixture. Top with remaining 2 noodles and remaining tomato mixture. Drizzle with remaining 2 tablespoons water.
4. Cover tightly with foil, and bake at 375° for 1 hour. Let stand 15 minutes to allow pasta time to absorb juices from tomatoes. Sprinkle with basil; cut into 4 equal portions.
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