Three-Cheese Lasagna

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4 stars
(5)
Three-Cheese Lasagna Recipe enlarge
Photo: Brian Woodcock; Styling: Mary Clayton Carl
Recipe from Cooking Light

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

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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. 1. Preheat oven to 375°.
  2. 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. 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. 4. Preheat broiler to high. (Keep lasagna in oven.)
  5. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Krista Ackerbloom Montgomery,
March 2013