FRESH TOMATO SAUCE LASAGNA
Make and share this Fresh Tomato Sauce Lasagna recipe from Food.com.
Provided by hannahs_2007
Categories Vegetable
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- 1) In a small pot or Dutch oven, heatl oil over medium heat. Add onion and garlic. Cook until tender, about 10 minutes, stirring occasionally. While this is happening, crush the tomatoes with a food mill or by hand and add them to the pot. (You could probably just buy crushed tomatoes, too, but I haven't tried it.) Bring pot to a boil. Drop heat to a simmer. Cook 80 minutes, until sauce is a little thickened. Kill heat. Add "2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper." Stir. Set aside.
- 2) Preheat oven to 375°F Spray a 13x9 Pyrex/baking dish with cooking spray.
- 3) In a medium saucepan, heat ricotta over medium heat. When hot, add mozzarella. Stir until mozz is all melted, and fully incorporated with the ricotta. Kill heat. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir.
- 4) Pour 2 cups tomato sauce in baking dish. Spread to cover bottom. Place 4 noodles over the sauce. Add all the ricotta/mozzarella and spread out on noodles. Place 4 remaining noodles on top of cheese. Spread last 2 cups tomato mixture on noodles. Sprinkle with the parmesan. Bake for 15 minutes, "or until cheese melts and filling is bubbly." Take out of oven. Garnish with basil. Give lasagna a few minutes to cool and set. Serve.
- Calories, Fat, and Price Per Serving.
- 290 calories, 11.8 g fat, $1.28.
Nutrition Facts : Calories 244.6, Fat 13.2, SaturatedFat 7.3, Cholesterol 42.7, Sodium 895.7, Carbohydrate 14.8, Fiber 2.3, Sugar 6.6, Protein 18.3
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