Tomato & Cheese Lasagna
photo by spatchcock
- Ready In:
- 3hrs 10mins
- Ingredients:
- 18
- Yields:
-
1 lasagna
- Serves:
- 6
ingredients
- 7 large tomatoes, peeled, seeded and chopped
- 1 red onion, diced
- 4 garlic cloves, minced
- 59.16 ml olive oil
- 14.79 ml tomato paste
- 1 bay leaf
- 3-5 sprig fresh thyme, chopped
- 3-5 sprig basil, chopped
- 3-5 sprig parsley, chopped
- 0.25 ml crushed red pepper flakes
- prosciutto or ham bone
- 113.39 g parmesan cheese, grated
- 226.79 g buffalo mozzarella, grated
- 236.59 ml ricotta cheese
- 59.14 ml fresh basil leaf, finely chopped
- 59.14 ml fresh Italian parsley, finely chopped
- ground black pepper
- lasagna noodle (I use ready-to-bake)
directions
- To make the sauce: Take the onion and garlic, and sauté in olive oil in a large pot for a few minutes.
- Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and prosciutto or ham bone.
- Simmer gently for about an hour and a half.
- Remove the bone, puree the sauce (carefully, since this will be hot), and taste for seasoning.
- The cheeses: Keep parmesan and mozzarella in separate piles.
- Add the chopped basil and parsley to the ricotta, and season with freshly ground black pepper.
- Layer the lasagne: In a dish that is 10x6x2, begin with a light layer of sauce on the bottom.
- Cover with a sheet of pasta, and spread it with sauce.
- Sprinkle with parmesan and mozzarella.
- Cover with another sheet of pasta and sauce.
- Put half of the ricotta and herb mixture on this layer.
- Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another layer of pasta, topped with remaining ricotta.
- Make one more layer of pasta and mozzarella and parmesan, ending with a top layer of pasta and sauce and parmesan.
- Cover the lasagna with foil and bake 20 minutes in a preheated 350-degree oven.
- Remove the foil and bake another 20 minutes or so, until the top is crusty and golden.
- Let sit for 5 or so minutes after removing from the oven.
- Cut into portions, grate with fresh parmesan and serve.
- Note: You can use store-bought sauce as a time-saver, but if you have the time its worth the wait.
- This may also be made earlier in the day: assemble and keep in the fridge until ready to cook.
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Reviews
-
S'kat, this is a terrific vegetarian recipe. You are very lucky to have a MIL who cooks like this!! I made this and froze it (I actually made 2 and froze both--I still have one in the freezer!). I did use the no-boil noodles. I am not usually a huge lasagna fan, but this is really beautiful and smells terrific while baking. I only set it in the refrigerator for about 5 hours to thaw a bit, then baked it at 350 degrees, for maybe 2 hours, since it was so cold and frozen when I put it in the oven. For the last 20 minutes or so, I did remove the foil so it would brown. Thank you for the suggestion, S'kat, I will make this MANY MANY times.
RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography