Three Cheese-Cherry Tomato Lasagna

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. 1. Preheat oven to 375°.
2. 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. 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. 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.