Balsamic Lasagna

Name: Balsamic Lasagna
Ingredients: 2 tablespoons extra virgin olive oil; 2 large onions, chopped small; 4 garlic cloves, crushed; 3 tablespoons balsamic vinegar, regular flavor; 2 (28 ounce) cans diced tomatoes with juice; 5 tablespoons tomato paste; 1 tablespoon dark brown sugar; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 2 teaspoons dried basil; salt; black pepper; 12 lasagna noodles; 2 cups ricotta cheese; 2 eggs; 3 tablespoons dried parsley; 3 ounces smoked gouda cheese, shredded; 3 ounces mozzarella cheese, shredded

18 ingredients

7 steps

Ingredients

2 tablespoons extra virgin olive oil
2 large onions, chopped small
4 garlic cloves, crushed
3 tablespoons balsamic vinegar, regular flavor
2 (28 ounce) cans diced tomatoes with juice
5 tablespoons tomato paste
1 tablespoon dark brown sugar
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
2 teaspoons dried basil
salt
black pepper
12 lasagna noodles
2 cups ricotta cheese
2 eggs
3 tablespoons dried parsley
3 ounces smoked gouda cheese, shredded
3 ounces mozzarella cheese, shredded

Directions

1

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.
2

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.
3

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.
4

Combine the ricotta, eggs, and parsley. Stir well and set aside.
5

Combine the mozzarella and gouda in a bowl. Set aside.
6

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.
7

Bake the lasagna uncovered in a 350 degree oven about 40 minutes.