Lasagna Margherite

From http://inthekitchenwithkath.com

(Adapted from a recipe in the November 1998 issue of Cooking Light)

Serves 4

1 teaspoon olive oil for the pan

1 (24-26 ounce) jar tomato sauce

1 (15-ounce) carton ricotta cheese

1/3 cup + 2 Tablespoons chopped fresh basil

½ teaspoon crushed red pepper

¼ teaspoon salt

6 no-boil lasagna noodles

½ cup (2 ounces) grated Parmesan cheese

2 – 3 ounces sliced Mozzarella cheese

1. Preheat the oven to 450˚.

2. Put the olive oil in an 8x8 inch baking pan and spread it around with a paper towel.

3. Combine the ricotta, 1/3 cup basil, crushed red pepper and salt in a bowl.

4. Put about ½ cup tomato sauce in the baking pan. Put 2 lasagna noodles on top.

5. Top the noodles with 1 cup of the ricotta mixture and the slices of Mozzarella cheese.

6. Cover with about ¾ cup of tomato sauce.

7. Put 2 more noodles on the sauce and cover them with the remaining ricotta mixture.

8. Top the ricotta mixture with another ¾ cup of tomato sauce.

9. Place 2 more noodles on top and cover them with the remaining tomato sauce.

10. Cover with foil and bake for 25 minutes.

11. Remove the foil and sprinkle the 2 tablespoons basil and the Parmesan cheese over the lasagna.

12. Return to the oven, uncovered, and bake for 5 minutes more.

13. Let the lasagna stand for 5 minutes before serving.