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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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We loved this simple, light, fresh lasagna recipe from The Culinary Institute of America. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
4 garlic cloves, minced |
7 cups chopped peeled tomato (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 (4 ounces) shredded part-skim mozzarella cheese |
cooking spray |
8 cooked lasagna noodles |
1/2 cup (2 ounces) finely shredded fresh parmesan cheese |
1 tablespoon thinly sliced fresh basil |
Directions:
1. Heat oil in a small Dutch oven over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally. Add tomato; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until slightly thickened. Remove from heat; stir in 2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
2. Preheat oven to 375°.
3. Heat ricotta in a medium saucepan over medium heat until hot; stir in mozzarella, stirring until melted. Remove from heat; stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
4. Spread 2 cups tomato mixture in bottom of 13 x 9-inch baking 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. Bake at 375° for 15 minutes or until cheese melts and filling is bubbly. Remove from oven; sprinkle with 1 tablespoon basil. Let stand 5 minutes.
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