My secret recipe. It does have a lot of cheese
in it, but when you use low-fat cheese, you reduce the fat content considerably.
I wouldn't recommend no-fat cheese, but it is just as delicious with low-fat
cheese as the full-fat variety.
Preheat oven to 350 degrees
1 28 oz. can of crushed tomatoes
1 large jar (about 28 oz.) of your favorite pasta sauce
¼ cup olive oil
1 tbsp. dried basil, maybe a little more
8-16 leaves fresh basil, torn (I use more or less depending on how my
plants are doing)
1 tbsp. oregano, maybe a little more
1 tsp. dried parsley
(Optional ingredients: sliced mushrooms or calamata olives, pitted and
1 tbsp. dried parsley or ¼ cup fresh parsley, stems removed
2 ½ cups low-fat mozzarella cheese
3/4 cup parmesan cheese
15 oz. container of low-fat ricotta cheese
1 free range, organic egg, beaten (or 3 tbsp. egg whites)
9 lasagna noodles
1) In a large bowl, stir together the first 7 ingredients. Add optional
ingredients, if desired.
2) In medium bowl, stir together ricotta cheese, egg and the 1 tbsp dried
parsley (or ¼ cup fresh parsley).
3) Cook lasagna noodles a couple of minutes less than package directions.
4) Layer a large lasagna pan (9 inch by 13 inch and deep) with ¼
of the sauce. Then add 3 or the cooked lasagna noodles, side by side.
5) On top of the first layer of noodles, spread 1/3 of the ricotta mixture
and then add ¼ of the sauce and then 1/3 of the mozzarella and
1/3 of the parmesan.
6) Repeat with two more layers. Top layer of the dish should be mozzarella
7) Cover with aluminum foil and bake at 350 degrees for 25 minutes.
8) Remove foil and bake another 20-25 minutes or until bubbly brown on
Feeds 6-8, depending on your appetite.
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