BALSAMIC LASAGNA
What a yummy lasagna! If you want it low-fat, just switch the ricotta to low-fat or no-fat, then switch the eggs to just egg whites.
Provided by Chef Kiddle
Categories One Dish Meal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in pan. Saute onions until tender. Add garlic and saute another 30 seconds. Add balsamic vinegar and continue heating for about 1 minute, stirring often.
- Add the tomatoes, tomato paste, sugar, oregano, pepper flakes, basil, salt, and pepper. Simmer until sauce is thick, about 20 minutes. Stir often, then set aside.
- Cook the lasagna noodles in 4 quarts of lightly salted water until they are al dente, about 8 minutes. Drain, rinse with cold water, and let cool.
- Combine the ricotta, eggs, and parsley. Stir well and set aside.
- Combine the mozzarella and gouda in a bowl. Set aside.
- To assemble the lasagna, start with some tomato sauce on the bottom, then noodles, then ricotta mixture, then a little shredded cheese. Repeat this order twice. The last layer should be tomato sauce topped with a little cheese.
- Bake the lasagna uncovered in a 350 degree oven about 40 minutes.
Nutrition Facts : Calories 584.7, Fat 25.1, SaturatedFat 12.5, Cholesterol 139.7, Sodium 985.3, Carbohydrate 65.1, Fiber 6.9, Sugar 17.5, Protein 27.4
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