Three-Cheese Lasagna

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.
Serves 6

Ingredients

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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

Preparation

Hands-on: 30 Minutes
Total: 1 Hour, 25 Minutes

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.

Created date

January 2013

Nutritional Information

Calories 339
Fat 11.8 g
Satfat 6 g
Monofat 3 g
Polyfat 0.5 g
Protein 20.2 g
Carbohydrate 39.2 g
Fiber 2.6 g
Cholesterol 66 mg
Iron 2 mg
Sodium 564 mg
Calcium 424 mg