We loved this simple, light, fresh lasagna recipe from The Culinary Institute of America.

Recipe by Cooking Light April 2004

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a small Dutch oven over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally. Add tomato; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until slightly thickened. Remove from heat; stir in 2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

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  • Preheat oven to 375°.

  • Heat ricotta in a medium saucepan over medium heat until hot; stir in mozzarella, stirring until melted. Remove from heat; stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • Spread 2 cups tomato mixture in bottom of 13 x 9-inch baking dish coated with cooking spray. Arrange half the noodles over tomato mixture; top with ricotta mixture. Arrange remaining noodles over ricotta mixture; top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan. Bake at 375° for 15 minutes or until cheese melts and filling is bubbly. Remove from oven; sprinkle with 1 tablespoon basil. Let stand 5 minutes.

Source

The Culinary Institute of America

Nutrition Facts

290 calories; calories from fat 37%; fat 11.8g; saturated fat 6.1g; mono fat 4g; poly fat 0.8g; protein 17.9g; carbohydrates 29.2g; fiber 3g; cholesterol 32mg; iron 2.1mg; sodium 575mg; calcium 381mg.