Balsamic Lasagna

Recipe by Chef Kiddle
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READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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