Lighter Lasagna
By: Anonymous
Published: Thursday, December 10, 2009 - 2:06am

Ingredients




1 tablespoon extra-virgin olive oil
1/2 cup finely-chopped onion
2 garlic cloves minced
2 pounds chopped plum tomatoes - (abt 4 cups)
 cup chopped fresh basil plus
2 tablespoons chopped fresh basil
Salt to taste
Freshly-ground black pepper to taste
1 cup low-fat ricotta cheese
1/4 cup grated low-fat mozzarella cheese (packed)
8 freshly-cooked lasagna noodles halved crosswise
1/4 cup freshly-grated Parmesan cheese

Preparation

1 Heat oil in large nonstick skillet over medium heat. Add onion and garlic; saute 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. 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. 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. 4 This recipe yields 4 servings. 5 Comments: An easy no-bake lasagna.