Lasagna With Ricotta and Tomato Sauce

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat olive oil over moderate heat in large suacepan.
  • Add onions, stir and cover.
  • Cook for about 20 minutes, stirring occasionally, until onions are translucent.
  • Using a food mill, puree plum tomatoes directly into the pan.
  • Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
  • In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
  • Stir well to combine.
  • Butter generously the bottom and sides of a baking pan, 13X9 inches.
  • Take 3/4 cups of tomato sauce and spread on bottom of pan.
  • Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
  • Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
  • Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
  • Repeat this 4 times.
  • Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
  • This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
  • Bring to room temperature before cooking.
  • When ready to cook, preheat oven to 400.
  • Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
  • Let sit 5 minutes and serve.
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