Recipe Review: Lasagna Margherite

Need a hearty and warm meal on the table in less than 45 minutes? This recipe is perfect to meet your time deadline! Lasagna Margherite is a recipe I frequently turn to when I’m in the mood for comfort food, but not in the mood to cook!  This recipe is by “Cooking Light” and can be found at

Since this meal is meant to be a time saver, occasionally I’ll make a few adjustments to the recipe to save myself a trip to the store.  If I’m out of fresh basil, I typically replace the fresh basil with dried basil and I still get a fresh and flavorful outcome.  This recipe also calls for “no boil” lasagna noodles which I replace with regular whole wheat lasagna noodles.  For future reference, ALL lasagna noodles are “no boil” if cooked in a recipe such as this so do not spend the extra money or time on the packages marked “no boil”.

This recipe has the ability to allow your creative side to explore different flavor options!  Feel free to increase the nutrition value by adding spinach, fresh tomatoes, additional fresh herbs, or lean protein!  I served the lasagna with a side salad topped with fresh, shaved Parmesan cheese, balsamic vinaigrette dressing, and onion strings!  This recipe is simply delicious with endless possibilities!

Lasagna Margherite
Yield:  4 servings
1 (26-ounce) jar Tomato-Basil Pasta Sauce
Cooking spray
1 (15-ounce) Carton Part-Skim Ricotta Cheese
1/3 cup chopped Fresh Basil
1/4 teaspoon Crushed Red Pepper
1/4 teaspoon Salt
6 no-boil Lasagna Noodles
1/2 cup (2 ounces) Pre-Shredded Fresh Parmesan Cheese
2 tablespoons Chopped Fresh Basil

Preheat oven to 450°.

Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Combine ricotta, 1/3 cup basil, crushed red pepper, and salt. Arrange 2 noodles over sauce; top with 1 cup ricotta mixture and 3/4 cup sauce. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 25 minutes or until noodles are tender and sauce is bubbly. Uncover lasagna, and top with Parmesan and 2 tablespoons basil. Bake lasagna an additional 5 minutes. Let stand 5 minutes.




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Filed under Recipe Recommendation, Suzanne's Thoughts

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