1 tablespoon extra virgin olive oil
1 large onion, chopped
2 garlic cloves, minced
2 (14.5 oz) cans Italian diced tomatoes, drained
Optional: zucchini or squash diced
1/4 cup tomato sauce
5 basil leaves, chopped
1/4 teaspoon black pepper
1 teaspoon sea salt
1/2 cup fat free ricotta cheese
1/2 cup low fat mozzarella cheese
3 tablespoons low fat Parmesan cheese
About 6 lasagna noodles, cooked. (I used spinach ones I got at the health food store)
2 tablespoons parsley for garnish at end (dried or fresh)
Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook until softened, or longer if you want more carmalized: 5-15 minutes. Add garlic and cook until garlic is fragrant, about one minute. Add in diced tomatoes, tomato sauce, basil, salt and pepper. Cook mixture until it thickens up a bit, around 5 minutes.
Cook noodles while browning onions as directed. (Big pot of boiling water)
Heat oven to 375
Layer sauce, noodles, cheese, sauce, noodles, cheese, sauce… Top with parm. Place in oven (uncovered) and bake for 35 minutes (until things start bubbling up hot!)
Douse with parsley.
This made us dinner for TWO nights – a great big HUGE hunk, too. When I put the recipe into WW Points Plus, it came to 7pts for each serving (serves 4).