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.