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Fresh Tomato Lasagna

Yield 8 servings
We loved this simple, light, fresh lasagna recipe from The Culinary Institute of America.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 4 garlic cloves, minced
  • 7 cups chopped peeled tomato (about 4 pounds)
  • 2/3 cup thinly sliced fresh basil
  • 1 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 2 cups part-skim ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Cooking spray
  • 8 cooked lasagna noodles
  • 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
  • 1 tablespoon thinly sliced fresh basil

Nutrition Information

  • calories 290
  • caloriesfromfat 37 %
  • fat 11.8 g
  • satfat 6.1 g
  • monofat 4 g
  • polyfat 0.8 g
  • protein 17.9 g
  • carbohydrate 29.2 g
  • fiber 3 g
  • cholesterol 32 mg
  • iron 2.1 mg
  • sodium 575 mg
  • calcium 381 mg

How to Make It

  1. Heat oil in a small Dutch oven over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally. Add tomato; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until slightly thickened. Remove from heat; stir in 2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

  2. Preheat oven to 375°.

  3. Heat ricotta in a medium saucepan over medium heat until hot; stir in mozzarella, stirring until melted. Remove from heat; stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

  4. Spread 2 cups tomato mixture in bottom of 13 x 9-inch baking dish coated with cooking spray. Arrange half the noodles over tomato mixture; top with ricotta mixture. Arrange remaining noodles over ricotta mixture; top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan. Bake at 375° for 15 minutes or until cheese melts and filling is bubbly. Remove from oven; sprinkle with 1 tablespoon basil. Let stand 5 minutes.

The Culinary Institute of America