Three Cheese Vegetarian Lasagna

Photo: Brian Woodcock

Recipe modified from Cooking Light

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

DIRECTIONS:

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. Spread 1/2 cup pasta sauce mixture in bottom of a small 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 20 minutes or until bubbling and cheese begins to brown.

NUTRITION INFO:

• Calories: 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