Lighter Lasagna

• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves minced
• 2 pounds plum tomatoes chopped, abt 4 cups
• fresh basil cup chopped, plus
• 2 tablespoons fresh basil chopped
• salt to taste
• freshly ground black pepper to taste
• 1 cup low fat ricotta cheese
• 1/4 cup low-fat mozzarella cheese grated, packed
• 8 cooked lasagna noodles freshly-, halved crosswise
• 1/4 cup grated Parmesan cheese freshly-

1. Heat oil in large nonstick skillet over medium heat. Add onion and garlic; saute 3 minutes. Add tomatoes with any juices; simmer until slightly thickened, about 10 minutes. Stir in 1/3 cup basil. Season with salt and pepper.
2. Stir ricotta cheese in small saucepan over medium-low heat until just heated through. Add mozzarella cheese; stir just until melted, about 1 minute. Season to taste with pepper.
3. Spoon 1/4 cup tomato sauce into bottom of each of 4 shallow bowls. Place 2 hot lasagna noodle halves side by side atop sauce in each bowl. Top with 1/4 of cheese mixture, then with 2 more noodle halves. Divide remaining sauce among bowls. Sprinkle with Parmesan and remaining 2 tablespoons basil; serve.

extravirgin olive oil, onion, garlic, tomatoes, fresh basil, fresh basil, salt, freshly ground black pepper, ricotta cheese, lowfat mozzarella cheese, lasagna noodles, parmesan cheese

Taken from www.yummly.com/recipe/Lighter-Lasagna-1660905 (may not work)