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Epicurious
September 2001

Lighter Lasagna

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

Need to make a substitution?

Preparation

  1. 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
Explore Bon AppétitLasagnaPasta & NoodlesPlum TomatoTomatoVegetableBasilRicottaCheeseMozzarellaParmesanMainDinnerVegetarianNut-FreeEasyQuickSimmerBon AppétitEpicurious