Six Ingredient Lasagna Yield six servings.
1 25-oz. jar fat-free, low-sodium pasta sauce (roasted garlic, tomato-basil) 1/4 tsp crushed red pepper flakes, optional 1 15-oz. container fat-free or low-fat ricotta cheese 2 tbsp chopped fresh basil leaves 4 dried, oven-ready, or regular 10- by 2-1/2-inch lasagna noodles 1-1/2 c. mozzarella cheese, divided 3 tbsp chopped fresh basil leaves Preheat oven to dg375. In large skillet stir together pasta sauce and red pepper flakes. Bring to simmer over medium-high heat. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. In medium bowl stir together ricotta cheese and 2 tablespoons basil. In 8- or 9-inch square baking pan, layer 3/4 cups sauce, two noodles, half of ricotta mixture, half of mozarella, 3/4 cups sauce, 2 noodles, remaining cheeses, and sauce. Cover with foil. Bake for 40 minutes. Top with remaining mozzarella and bake an additional 15 minutes or until bubbly. Let stand five minutes before cutting into six pieces. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
