Categories Tomato Bake Vegetarian Kid-Friendly Back to School Dinner Mozzarella Winter Family Reunion Potluck Gourmet Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- Make sauce:
- Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
- Preheat oven to 375°F. and butter 2 (13- by 9-inch) baking dishes.
- Assemble lasagne:
- Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
- Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)
- Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.
- Serve lasagne with some of remaining sauce, reheated.
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