Give your tomato sauce some depth by adding a few tablespoons of balsamic vinegar. No-boil lasagna noodles make this dish easy to whip together and mess-free!
Sauce:
- 28 ounce can of crushed tomatoes with basil
- 6 ounce can of tomato paste
- 2 tbsp balsamic vinegar
- 1 head roasted garlic
- 2 tbsp dried basil
- 2 tbsp dried oregano
No-boil lasagna noodles
1 ¼ mozzarella cheese made with skim milk
1 ¼ parmesan cheese
Directions:
- Wrap a head of garlic in foil and bake until fragrant. This step works well in a toaster oven
- Unwrap and add to the bottom of a sauce pan
- Add tomato sauce and tomato paste
- Stir in balsamic vinegar and herbs
- Add ½ cup of sauce to the bottom of a 9”x9” baking dish
- Layer with 2 noodles, ½ cup sauce, and ½ cup mozzarella & parmesan cheese
- Alternate layers until you have used all of the noodles
- Pour the rest of the sauce over top of the noodles
- Sprinkle with remaining cheese
Bake in a 375F oven for 30 minutes
Serves: 8
Exchanges: 1 Starch, 1 vegetable, 2 ½ protein, 2 fat