Fresh Tomato Lasagna

We loved this simple, light, fresh lasagna recipe from The Culinary Institute of America.

Yield: 8 servings

Ingredients

• 1  tablespoon  olive oil
• 1  cup  finely chopped onion
• 4  garlic cloves, minced
• 7  cups  chopped peeled tomato (about 4 pounds)
• 2/3  cup  thinly sliced fresh basil
• 1  teaspoon  salt, divided
• 1/4  teaspoon  black pepper, divided
• 2  cups  part-skim ricotta cheese
• 1  cup  (4 ounces) shredded part-skim mozzarella cheese
• Cooking spray
• 8  cooked lasagna noodles
• 1/2  cup  (2 ounces) finely shredded fresh Parmesan cheese
• 1  tablespoon  thinly sliced fresh basil

Preparation

Heat oil in a small Dutch oven over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally. Add tomato; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until slightly thickened. Remove from heat; stir in 2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

Preheat oven to 375°.

Heat ricotta in a medium saucepan over medium heat until hot; stir in mozzarella, stirring until melted. Remove from heat; stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Spread 2 cups tomato mixture in bottom of 13 x 9-inch baking dish coated with cooking spray. Arrange half the noodles over tomato mixture; top with ricotta mixture. Arrange remaining noodles over ricotta mixture; top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan. Bake at 375° for 15 minutes or until cheese melts and filling is bubbly. Remove from oven; sprinkle with 1 tablespoon basil. Let stand 5 minutes.

Nutritional Information

Calories:

290 (37% from fat)

Fat:

11.8g (sat 6.1g,mono 4g,poly 0.8g)

Protein:

17.9g

Carbohydrate:

29.2g

Fiber:

3g

Cholesterol:

32mg

Iron:

2.1mg

Sodium:

575mg

Calcium:

381mg