Tomato & Cheese Lasagna

Recipe by skat5762
READY IN: 3hrs 10mins
SERVES: 6
YIELD: 1 lasagna
UNITS: US

INGREDIENTS

Nutrition
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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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