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Photo: Brian Woodcock
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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:
- Preheat oven to 375°.
- 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.
- Spread 1/2 cup pasta sauce mixture in bottom of a small 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 20 minutes or until bubbling and cheese begins to brown.
NUTRITION INFO:
- Calories: 339
- Fat: 11.8g
- Saturated fat: 6g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.5g
- Protein: 20.2g
- Carbohydrate: 39.2g
- Fiber: 2.6g
- Cholesterol: 66mg
- Iron: 2mg
- Sodium: 564mg
- Calcium: 424mg
