- 1 cup part-skim ricotta cheese
- 1/4 cup fresh flat-leaf parsley, divided
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces shredded part-skim mozzarella cheese, divided (about 1 1/2 cups)
- 1 ounce fresh Parmesan cheese, grated and divided (about 1/4 cup)
- 1 egg, lightly beaten
- 1/4 cup torn fresh basil
- 1/8 teaspoon ground red pepper
- 4 garlic cloves, minced
- 1 (24-ounce) jar lower-sodium pasta sauce
- 9 cooked lasagna noodles
- Cooking spray
- calories 339
- fat 11.8 g
- satfat 6 g
- monofat 3 g
- polyfat 0.5 g
- protein 20.2 g
- carbohydrate 39.2 g
- fiber 2.6 g
- cholesterol 66 mg
- iron 2 mg
- sodium 564 mg
- calcium 424 mg
How to Make It
Preheat oven to 375°.
Combine ricotta, 2 tablespoons parsley, oregano, thyme, salt, black pepper, 1 cup mozzarella, 1 tablespoon Parmesan cheese, and egg in a small bowl. Combine basil, red pepper, garlic, and pasta sauce in a medium bowl.
Cut the noodles into 9 (7 x 2-inch) pieces; discard remaining pieces. Spread 1/2 cup pasta sauce mixture in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with about 2/3 cup ricotta mixture and 3/4 cup pasta sauce mixture. Repeat layers twice, ending with 1/2 cup pasta sauce mixture. Top evenly with the remaining 1/2 cup mozzarella and remaining 3 tablespoons Parmesan cheese. Bake at 375° for 40 minutes.
Preheat broiler to high. (Keep lasagna in oven.)
Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.