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Lasagna Margherite

Yield 4 servings

Ingredients

  • 1 (26-ounce) jar fat-free tomato-basil pasta sauce
  • Cooking spray
  • 1 (15-ounce) carton part-skim ricotta cheese
  • 1/3 cup chopped fresh basil
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 6 no-boil lasagna noodles
  • 1/2 cup (2 ounces) preshredded fresh Parmesan cheese
  • 2 tablespoons chopped fresh basil

Nutrition Information

  • calories 386
  • caloriesfromfat 30 %
  • fat 12.7 g
  • satfat 7.6 g
  • monofat 3.6 g
  • polyfat 0.6 g
  • protein 24 g
  • carbohydrate 42.4 g
  • fiber 3.7 g
  • cholesterol 43 mg
  • iron 2.8 mg
  • sodium 959 mg
  • calcium 620 mg

How to Make It

  1. Preheat oven to 450°.

  2. Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Combine ricotta, 1/3 cup basil, crushed red pepper, and salt. Arrange 2 noodles over sauce; top with 1 cup ricotta mixture and 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover lasagna, and top with Parmesan and 2 tablespoons basil. Bake lasagna an additional 5 minutes. Let stand 5 minutes.