Lasagna Margherita - Vegetarian
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 401.0
- Total Fat: 13.7 g
- Cholesterol: 68.7 mg
- Sodium: 1,381.7 mg
- Total Carbs: 43.7 g
- Dietary Fiber: 4.2 g
- Protein: 26.0 g
View full nutritional breakdown of Lasagna Margherita - Vegetarian calories by ingredient
Introduction
This delicious lasagna is reminiscent of Margherita Pizza and cooks in an 8x8 pan, so it is perfect for 2 and cooks fast! This delicious lasagna is reminiscent of Margherita Pizza and cooks in an 8x8 pan, so it is perfect for 2 and cooks fast!Number of Servings: 4
Ingredients
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1 teaspoon olive oil for the pan
1 (24-26 ounce) jar marinara sauce
1 (15-ounce) carton fat free ricotta cheese
1/3 cup + 2 Tablespoons chopped fresh basil
½ teaspoon crushed red pepper
¼ teaspoon salt
6 no-boil lasagna noodles
½ cup (2 ounces) grated Parmesan cheese
2 – 3 ounces sliced Mozzarella cheese
Directions
1. Preheat the oven to 450˚.
2. Put the olive oil in an 8x8 inch baking pan and spread it around with a paper towel.
3. Combine the ricotta, 1/3 cup basil, crushed red pepper and salt in a bowl.
4. Put about ½ cup tomato sauce in the baking pan. Put 2 lasagna noodles on top.
5. Top the noodles with 1 cup of the ricotta mixture and the slices of Mozzarella cheese.
6. Cover with about ¾ cup of marinara sauce.
7. Put 2 more noodles on the sauce and cover them with the remaining ricotta mixture.
8. Top the ricotta mixture with another ¾ cup of marinara sauce.
9. Place 2 more noodles on top and cover them with the remaining marinara sauce.
10. Cover with foil and bake for 25 minutes.
11. Remove the foil and sprinkle the 2 tablespoons basil and the Parmesan cheese over the lasagna.
12. Return to the oven, uncovered, and bake for 5 minutes more.
13. Let the lasagna stand for 5 minutes before serving.
Adapted from Cooking Light
Serving Size: makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user WENDYA78.
2. Put the olive oil in an 8x8 inch baking pan and spread it around with a paper towel.
3. Combine the ricotta, 1/3 cup basil, crushed red pepper and salt in a bowl.
4. Put about ½ cup tomato sauce in the baking pan. Put 2 lasagna noodles on top.
5. Top the noodles with 1 cup of the ricotta mixture and the slices of Mozzarella cheese.
6. Cover with about ¾ cup of marinara sauce.
7. Put 2 more noodles on the sauce and cover them with the remaining ricotta mixture.
8. Top the ricotta mixture with another ¾ cup of marinara sauce.
9. Place 2 more noodles on top and cover them with the remaining marinara sauce.
10. Cover with foil and bake for 25 minutes.
11. Remove the foil and sprinkle the 2 tablespoons basil and the Parmesan cheese over the lasagna.
12. Return to the oven, uncovered, and bake for 5 minutes more.
13. Let the lasagna stand for 5 minutes before serving.
Adapted from Cooking Light
Serving Size: makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user WENDYA78.