Lasagna Margherite

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 386
  • Calories from fat: 30%
  • Fat: 12.7g
  • Saturated fat: 7.6g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 24g
  • Carbohydrate: 42.4g
  • Fiber: 3.7g
  • Cholesterol: 43mg
  • Iron: 2.8mg
  • Sodium: 959mg
  • Calcium: 620mg

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

Preparation

  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.
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