Lighter Lasagna

Photo: flickr user Ned Raggett

Ingredients

1 tablespoon extra-virgin olive oil

1/2 cup finely-chopped onion

2 garlic cloves minced

2 pounds chopped plum tomatoes - (abt 4 cups)

cup chopped fresh basil plus

2 tablespoons chopped fresh basil

Salt to taste

Freshly-ground black pepper to taste

1 cup low-fat ricotta cheese

1/4 cup grated low-fat mozzarella cheese (packed)

8 freshly-cooked lasagna noodles halved crosswise

1/4 cup freshly-grated Parmesan cheese

Preparation

Heat oil in large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes. Add tomatoes with any juices; simmer until slightly thickened, about 10 minutes. Stir in 1/3 cup basil. Season with salt and pepper.

Stir ricotta cheese in small saucepan over medium-low heat until just heated through. Add mozzarella cheese; stir just until melted, about 1 minute. Season to taste with pepper.

Spoon 1/4 cup tomato sauce into bottom of each of 4 shallow bowls. Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. Top with 1/4 of cheese mixture, then with 2 more noodle halves. Divide remaining sauce among bowls. Sprinkle with Parmesan and remaining 2 tablespoons basil; serve.

This recipe yields 4 servings.

Comments: An easy no-bake lasagna.