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Cooking Light Three-Cheese Lasagna (March 2013 issue)
Hands-on: 30 minutes
Total: 1 hour, 25 minutes
1 cup part-skin 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 & divided (about 1/4 cup)
1 egg, lightly beaten
1/4 cup torn 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
Notes: I used dried herbs, and they were fine. I would also eliminate the ground red pepper if you have spice-sensitive people - DD8 was fine with it, but DD6 was not.
1. Preheat oven to 375F.
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 cooked noodles into 9 (7x2-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 375F 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.
Serves 6
Calories 339; Fat 11.8g (sat 6g, mono 3g, poly 0.5g); protein 20.2g; carb 39.2g; fiber 2.6g; chol 66mg; iron 2mg; sodium 564mg; cal 424mg.
WW PointsPlus per serving: 9
More notes from me: I was careful to spread the top sauce layer so that all corners of the noodles were covered - no crunchy corners! I also skipped the broiler step - the cheese was all kinds of ready after the 40-minute bake. I also cut this into 9 smaller pieces rather than 6 pieces. I could have eaten a bigger piece, easily, but I wanted a little PointsPlus savings, and I served a veggie on the side to bulk up the meal.
Enjoy!
XO
Liz