This lasagna made with fresh cherry tomatoes and uncooked cheese sauce takes little time to put together. Some Italian brands of oven-ready lasagna noodles are smaller than the more common brands, so you will need to use 4 sheets per layer of the smaller kind.
- Portion size 8 servings
Ingredients
Method
In bowl, mix together ricotta, 1 cup of the mozzarella cheese, Parmesan cheese, eggs, milk, 1/4 tsp of the salt and the pepper.In another bowl, stir together tomatoes, basil, all but 1 tbsp of the oil, garlic, hot pepper flakes and remaining salt.
Spread remaining oil in 13- x 9-inch (3 L) baking dish. Lay 3 noodles in single layer to almost cover; top with one-third of the tomato mixture. Spread half of the ricotta mixture on top. Repeat layers once. Top with remaining noodles and remaining tomato mixture. Sprinkle with remaining mozzarella cheese. Cover with foil; cut 2 small vents into foil.
Bake in 400°F (200°C) oven for 1 hour. Uncover and bake until tomatoes on top are well-roasted, 10 to 15 minutes. Let stand for 5 minutes for liquid to absorb before serving.
Makes 8 servings.
Nutritional facts Per serving: about
- Sodium 501 mg
- Protein 19 g
- Calories 390.0
- Total fat 26 g
- Potassium 231 mg
- Cholesterol 103 mg
- Saturated fat 11 g
- Total carbohydrate 20 g
%RDI
- Iron 10.0
- Folate 22.0
- Calcium 33.0
- Vitamin A 20.0
- Vitamin C 8.0
