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Three Cheese-Cherry Tomato Lasagna

Yield 4 servings
Prep: 20 minutes; Cook: 1 hour; other: 15 minutesAvailable 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.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection