Freezer Food Friday

This is really yummy, you can make one for dinner and one for the freezer in a very short amount of time.

Lasagna Margherite

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1 (26-ounce) jar fat-free 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 salt6 no-boil lasagna noodles

1/2 cup (2 ounces) pre-shredded fresh Parmesan cheese

2 tablespoons chopped fresh basil
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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.

4 servings
NUTRITIONAL INFO: CALORIES 386(30% from fat); FAT 12.7g (sat 7.6g,mono 3.6g,poly 0.6g); PROTEIN 24g; CHOLESTEROL 43mg; CALCIUM 620mg; SODIUM 959mg; FIBER 3.7g; IRON 2.8mg; CARBOHYDRATE 42.4g

Source: Cooking Light Magazine November 1998

For more Freezer Food Friday recipe go to What a Crock!