Lasagna margherita

This recipe was inspired by my children.  That's the nice way of putting it.  I won't go into all of the red sauce battles. But really, I'm glad for their obstinacy at times because it forces me to be creative which in turn allows me to make something I would have never otherwise considered.

Ingredients:

3-4 Roma tomatoes, choppoed

Fresh basil leaves, about a loose 1/2 half cup torn

2 cloves garlic finely minced

Olive oil

Lowfat shredded mozarella cheese

1/2 cup grated parmesan cheese

1 cup ricotta cheese

3 sheets lasagna noodles, boiled

Salt and pepper to taste

Directions: Preheat oven to 375 degrees.

1. Cut the 3 cooked lasagna noodles in half.

2. Lightly oil a square baking dish.

3. Lay 2 lasagna noodle halves side by side and spread on some ricotta then sprinkle parmesan cheese.  Repeat for next layer.

4. Top with mozarella and any remaining parmesan as well as tomatoes and garlic. Drizzle with olive oil.

5. Sprinkle salt and pepper.

6. Bake 25 minutes and top with basil and another drizzle of olive oil.