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Lasagna Margherite

June 10, 2010

When you’re cooking for two most lasagna recipes are just too much. Sure, you can freeze some of it, but a full-size recipe for lasagna seems best for a group of friends or family.

Still, I love lasagna, and that’s why I was drawn to this recipe from Cooking Light. It’s quick, easy, and makes just 4 servings. It’s perfect for two, with just the right amount of leftovers.

With such a simple recipe, it’s important to use the best ingredients. Mezzetta Napa Valley Bistro Homemade Style Marinara truly does have a homemade taste. When you read the list of ingredients, it’s clear why it is so good.

“Imported Italian plum tomatoes from the San Marzano region, imported olive oil, fresh onions, sea salt, fresh garlic, Napa Valley Cabernet Sauvignon wine, fresh basil, black pepper, oregano.”

That’s it. No sugar, high fructose corn syrup, citric acid, natural flavoring, soybean oil, calcium chloride, soy lecithin, fractionated coconut oil, xanthan gum—all of which can be found in other brands.

So start with a great pasta sauce and use Barilla’s No-Boil Lasagna, which is “rolled flat like homemade”. It is the best no-boil lasagna I’ve ever tried.

I added a layer of Mozzarella cheese to the original recipe, which makes it not quite so “light”, but it is a tasty addition.

Lasagna Margherite can be quickly put together and in the oven for a delicious weeknight lasagna.

Lasagna Margherite

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

(print the recipe)


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 8×8 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.


5 Comments leave one →
  1. June 10, 2010 11:29 am

    This portion is just great for me and my husband. You have a lovely dish here and great ingredients. Thank you for sharing.

  2. June 15, 2010 6:52 am

    I have never used jarred pasta sauce or no boil lasagna but I think I will try the ones you mention here. Your lasagna certainly looks delicious! And like you said, for a week night supper. . .

    • June 15, 2010 7:27 am

      Hi Rocquie!
      Mezzetta makes several varieties of Napa Valley Bistro pasta sauces. I’ve only tried one other one–the Porcini Mushroom. It was quite good, but I much prefer the pure, fresh flavor of the Homemade Style Marinara. I’m not one to use jarred pasta sauce much, either, but this one is fabulous for a quick meal. 8)

  3. August 19, 2021 5:04 am

    I love lasagna. Thanks for the recipe.

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