Three Cheese-Cherry Tomato Lasagna

recipe
Prep: 20 minutes; Cook: 1 hour; other: 15 minutes

Available year-round with consistent quality, cherry tomatoes lend clean, bright flavor to this meatless, garden-fresh lasagna. As this dish bakes, the pasta cooks in the juice from the tomatoes.

Yield:

4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 341
Fat 14.7 g
Satfat 5.4 g
Protein 21.3 g
Carbohydrate 30.2 g
Fiber 3.2 g
Cholesterol 22 mg
Iron 0.9 mg
Sodium 714 mg
Calcium 330 mg

Ingredients

1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup fat-free cottage cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon salt, divided
2 pints cherry tomatoes, halved
2 tablespoons olive oil
1/2 teaspoon crushed red pepper
1/4 cup water, divided
Cooking spray
1/2 (8-ounce) package precooked no-boil lasagna noodles (6 noodles)
1/4 cup chopped fresh basil

Preparation

1. Preheat oven to 375°.

2. Combine first 6 ingredients and 1/4 teaspoon salt in a bowl; stir well. Combine remaining 1/4 teaspoon salt, cherry tomatoes, oil, and crushed red pepper in another bowl; toss gently to coat.

3. Pour 2 tablespoons water in an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over water. Spoon half of cheese mixture over noodles, spreading evenly. Top with one-third of tomato mixture. Repeat layers with another 2 noodles, remaining cheese mixture, and one-third of tomato mixture. Top with remaining 2 noodles and remaining tomato mixture. Drizzle with remaining 2 tablespoons water.

4. Cover tightly with foil, and bake at 375° for 1 hour. Let stand 15 minutes to allow pasta time to absorb juices from tomatoes. Sprinkle with basil; cut into 4 equal portions.

Note:

Elizabeth Taliferro,

Oxmoor House Healthy Eating Collection

June 2006
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