Only 360 Calories per serving
Here's the recipe:
Low fat ricotta - .75 Cup
Part Skim Shredded Mozzarella - 1 Cup
Parmesan (shredded) - .5
Oregano -2tsp + 1 tsp
Basil - 1 TBSP
Garlic Powder - 1 TBSP
Red Onion - .25 Cup
Red peppers - .5 Cup diced
Green pepper - .5 Cup diced
Garlic cloves - 4 minced
Cayenne - .5 tsp
Splenda Sugar substitute - 1 TBSP
Crushed tomatoes - 2.5 Cups (one large can is 3.5 Cup, prepare all but save extra for another time)
Lasagna noodles - 5
Extra virgin olive oil - 1 TBSP
Begin by placing noodles in a large bowl of extremely hot water. Set aside. Saute veggies over medium heat in EVOO. Once softened add garlic. Add tomatoes, 2 tsp of oregano, all the basil, sugar, cayenne, and garlic powder.Cover and let simmer. Preheat oven to 350 degrees.
Taste sauce for salt and pepper and season to taste. Spread about 1/4 cup of sauce in the bottom of an 8x8 baking dish. Once noodles are pliable break them to fit into dish. You will only have two layers of noodles. Then cover with 1 1/4 Cup of sauce. Using a tablespoon "dollop" half of the ricotta around. Use half the mozzarella and parmesan and spread evenly. Cover with remaining noodles, placing them in opposite direction of previous layer. Ladle another cup of sauce and repeat with cheeses. Sprinkle remaining teaspoon of oregano over the top. Cover with foil and bake 40 minutes. Remove foil and bake another 10-15 minutes. Let stand before serving for a few minutes.
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