An easy no-bake lasagna.
Recipe information
Yield
Makes 4 servings
Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
2 pounds chopped plum tomatoes (about 4 cups)
1/3 cup plus 2 tablespoons chopped fresh basil
1 cup low-fat ricotta cheese
1/4 cup (packed) grated low-fat mozzarella cheese
8 lasagna noodles, freshly cooked, cut crosswise in half
1/4 cup freshly grated Parmesan cheese
Preparation
Step 1
Heat oil in large nonstick skillet over medium heat. Add onion and garlic; sauté 3 minutes. Add tomatoes with any juices; simmer until slightly thickened, about 10 minutes. Stir in 1/3 cup basil. Season with salt and pepper.
Step 2
Stir ricotta cheese in small saucepan over medium-low heat until just heated through. Add mozzarella cheese; stir just until melted, about 1 minute. Season to taste with pepper.
Step 3
Spoon 1/4 cup tomato sauce into bottom of each of 4 shallow bowls. Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. Top with 1/4 of cheese mixture, then with 2 more noodle halves. Divide remaining sauce among bowls. Sprinkle with Parmesan and remaining 2 tablespoons basil; serve.
Nutrition Per Serving
Per serving: calories
314; total fat
7 g; saturated fat
2 g; cholesterol
10 mg
#### Nutritional analysis provided by Bon Appétit
