Three Cheese Vegetarian Lasagna
Photo: Brian Woodcock

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