Three-Cheese Lasagna

By cserumga

Amount per servingCalories: 339
Fat: 11.8g
Saturated fat: 6g
Monounsaturated fat: 3g
Polyunsaturated fat: 0.5g
Protein: 20.2g
Carbohydrate: 39.2g
Fiber: 2.6g
Cholesterol: 66mg
Iron: 2mg
Sodium: 564mg
Calcium: 424mg

Ingredients

• 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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°.

2. 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.

3. 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.

4. Preheat broiler to high. (Keep lasagna in oven.)

5. 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.