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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is from Cooking Light Magazine. This is great for using up those abundant harvests of home-grown tomatoes. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
4 minced garlic cloves |
7 cups chopped peeled tomatoes (about 4 pounds) |
2/3 cup thinly sliced fresh basil |
1 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
2 cups part-skim ricotta cheese |
1 cup shredded part-skim mozzarella cheese |
cooking spray |
8 cooked lasagna noodles |
1/2 cup finely shredded fresh parmesan cheese |
1 tablespoon thinly sliced fresh basil |
Directions:
1. Heat oil in small Dutch oven over medium heat.
2. Add onion and garlic. Cook 10 minute or till tender, stirring occasionally.
3. Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
4. Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
5. Preheat oven to 375.
6. Heat ricotta in a medium sauce pan over medium heat till hot. Stir in mozzarella, stirring till melted. Remove from heat. Stir in remaining salt and pepper.
7. Spread 2 cups tomato mixture in bottom of 13 x 9 casserole dish coated with cooking spray. Arrange half the noodles over tomato mixture. Top with ricotta mixture. Arrange remaining noodles over ricotta mixture. Top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan.
8. Bake at 375 for 15 minutes or till cheese melts and filling is bubbly. Remove from oven. Sprinlke with 1 tablespoon basil. Let stand 5 minutes.
9. Above is the recipe as printed in Cooking Light Magazine. I modified it as bit as follows, with excellent results: I used 12 noodles and made three layers. I used dry basil. I omitted garlic.
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