Balsamic Lasagna
What a yummy lasagna! If you want it low-fat, just switch the ricotta to low-fat or no-fat, then switch the eggs to just egg whites.
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INGREDIENTS
Nutrition- 2tablespoons extra virgin olive oil
- 2
- 4
- 3tablespoons balsamic vinegar, regular flavor
- 2(28 ounce) cans diced tomatoes with juice
- 5tablespoons tomato paste
- 1tablespoon dark brown sugar
- 1teaspoon dried oregano
- 1⁄4teaspoon red pepper flakes
- 2teaspoons dried basil
- 12lasagna noodles
- 2cups ricotta cheese
- 2
- 3tablespoons dried parsley
- 3
- 3
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DIRECTIONS
- Heat oil in pan. Saute onions until tender. Add garlic and saute another 30 seconds. Add balsamic vinegar and continue heating for about 1 minute, stirring often.
- Add the tomatoes, tomato paste, sugar, oregano, pepper flakes, basil, salt, and pepper. Simmer until sauce is thick, about 20 minutes. Stir often, then set aside.
- Cook the lasagna noodles in 4 quarts of lightly salted water until they are al dente, about 8 minutes. Drain, rinse with cold water, and let cool.
- Combine the ricotta, eggs, and parsley. Stir well and set aside.
- Combine the mozzarella and gouda in a bowl. Set aside.
- To assemble the lasagna, start with some tomato sauce on the bottom, then noodles, then ricotta mixture, then a little shredded cheese. Repeat this order twice. The last layer should be tomato sauce topped with a little cheese.
- Bake the lasagna uncovered in a 350 degree oven about 40 minutes.
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