1 (26-ounce) jar fat-free tomato-basil pasta sauce
1 (15-ounce) carton part-skim ricotta cheese
1/3 cup chopped fresh basil
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
6 no-boil lasagna noodles
1/2 cup (2 ounces) preshredded fresh Parmesan cheese
2 tablespoons chopped fresh basil
How to Make It
Preheat oven to 450°.
Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Combine ricotta, 1/3 cup basil, crushed red pepper, and salt. Arrange 2 noodles over sauce; top with 1 cup ricotta mixture and 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover lasagna, and top with Parmesan and 2 tablespoons basil. Bake lasagna an additional 5 minutes. Let stand 5 minutes.
I don't know what these five start reviewers were eating that they thought this was so great. I had high hopes for this, but I did not care it at all. It was boring fresh out of the oven, and it was even worse after I froze it. Will not make again.
This is such a simple and delicious dish. I like to add a bit of shredded mozzarella and chopped baby spinach over each ricotta layer. I love the taste of fresh basil throughout and it is key to this recipe. I always make with Bertolli organic tomato & basil sauce.
So delicious I would definitely serve this to guests, but easy enough for everyday. The basil makes this taste very fresh. I used fresh lasagna sheets, but the cooking time was the same. I also added a layer of fresh mushrooms on the ricotta mixture, which was subtle but nice. Finally, I topped it with a shredded Italian cheese blend, but I think just Parmesan may have been better. It went well with the the steamed asparagus and garlic bread we used to round out the meal. I'd definitely make this again!