Ingredients
1
tbsp extra-virgin olive oil
1/2
cup finely chopped onion
2
pounds chopped plum tomatoes (about 4 cups)
1/3
cup plus 2 tbsp chopped fresh basil
1
cup low-fat ricotta cheese
1/4
cup (packed) grated low-fat mozzarella cheese
8
lasagna noodles, freshly cooked, cut crosswise in half
1/4
cup freshly grated Parmesan cheese
Directions
1.
Heat oil in large nonstick skillet over medium heat. Add onion and garlic; sauté 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.
2.
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.
3.
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.
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