Three Cheese Lasagna
Serves 4Ingredients
- 43 oz. (28 oz. can, 15 oz. can) crushed tomatoes
- 1 (12 oz.) box no-boil lasagna noodles
- 1 1/2 cups part-skim ricotta cheese, room temperature
- 1 1/2 cups (6 oz.) mozzarella, shredded
- 1/2 cup Parmesan cheese, grated
- 4 cloves garlic, minced
- 1 egg, beaten
- 2-3 tablespoons olive oil
- salt and freshly ground pepper, to taste
- freshly torn basil, garnish
Directions
- Preheat oven to 375º F.
- Place tomatoes in a large, deep (oven proof) skillet and add garlic and oil. Bring to a boil and season with salt and pepper.
- Reduce to a simmer and cook on medium-low for 10-12 minutes, or until sauce has thickened significantly.
- In a medium bowl, mix egg and ricotta together. Add salt and pepper to your liking.
- Carefully pour your sauce (around 5 cups) into a heatproof bowl, leaving about 3/4 cup still in the skillet. Swirl skillet to make sure sauce evenly coats the bottom.
- Cover sauce with a single layer of noodles. (Feel free to break them up to make it easier to cover the pan without leaving gaps.)
- Place an even layer of ricotta mixture on top of noodles, then add 1-1 1/2 cups of tomato sauce over the cheese.
- Continue with remaining noodles, ricotta mixture and sauce, making at least three layers.
- Sprinkle mozzarella and parmesan over the top and bake for 40 minutes, or until golden and bubbling.
- Remove from oven and garnish with basil, let cool 10 minutes before serving.
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