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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ricotta, Parmesan, and mozzarella combine to give this lasagna an irresistible gooey factor. Store-bought tomato sauce offers convenience and is perked up with a little fresh basil, garlic, and ground red pepper. Ingredients:
1 cup part-skim ricotta cheese |
1/4 cup fresh flat-leaf parsley, divided |
1 tablespoon chopped fresh oregano |
1 teaspoon chopped fresh thyme |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups) |
1 ounce fresh parmesan cheese, grated and divided (about 1/4 cup) |
1 egg, lightly beaten |
1/4 cup torn fresh basil |
1/8 teaspoon ground red pepper |
4 garlic cloves, minced |
1 (24-ounce) jar lower-sodium pasta sauce |
9 cooked lasagna noodles |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Combine ricotta, 2 tablespoons parsley, oregano, thyme, salt, black pepper, 1 cup mozzarella, 1 tablespoon Parmesan cheese, and egg in a small bowl. Combine basil, red pepper, garlic, and pasta sauce in a medium bowl.
3. Cut the noodles into 9 (7 x 2-inch) pieces; discard remaining pieces. Spread 1/2 cup pasta sauce mixture in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with about 2/3 cup ricotta mixture and 3/4 cup pasta sauce mixture. Repeat layers twice, ending with 1/2 cup pasta sauce mixture. Top evenly with the remaining 1/2 cup mozzarella and remaining 3 tablespoons Parmesan cheese. Bake at 375° for 40 minutes.
4. Preheat broiler to high. (Keep lasagna in oven.)
5. Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley.
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