Fresh Tomato Sauce Lasagna |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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from cheap healthy good Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onion |
4 garlic cloves, minced |
2 (28 ounce) cans whole canned tomatoes |
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. 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. 2) Preheat oven to 375°F Spray a 13x9 Pyrex/baking dish with cooking spray.
3. 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. 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.
5. Calories, Fat, and Price Per Serving.
6. 290 calories, 11.8 g fat, $1.28.
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