Weeknight Cherry Tomato and Cheese Lasagna
Weeknight Cherry Tomato and Cheese Lasagna
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 390390 cal |
| pro | 19 g19g pro |
| total fat | 26 g26g total fat |
| sat. fat | 11 g11g sat. fat |
| carb | 20 g20g carb |
| fibre | 1 g1g fibre |
| chol | 103 mg103mg chol |
| sodium | 501 mg501mg sodium |
| potassium | 231 mg231mg potassium |
| % RDI: | - |
| calcium | 3333 calcium |
| iron | 1010 iron |
| vit A | 2020 vit A |
| vit C | 88 vit C |
| folate | 2222 folate |
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.
Ingredients
-
1 container (475 g) Canadian Ricotta cheese
1-1/2 cups shredded Canadian Mozzarella cheese
2/3 cup grated Canadian Parmesan cheese
2 eggs, beaten
1/3 cup milk
3/4 tsp salt
1/4 tsp pepper
2 cups (280 g) cherry tomatoes, halved
3/4 cup coarsely chopped fresh basil (or 2 tsp dried oregano)
1/3 cup olive oil
2 cloves garlic, pressed or minced
1/4 tsp hot pepper flakes
9 oven-ready lasagna noodles
Preparation
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.
- Keywords : Dinner; Main Course; Italian; Bake; Ricotta; Cheese; Tomatoes; Milk; 400 calories;
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