Fresh Tomato Lasagna

Name: Fresh Tomato Lasagna
Ingredients: 1 tablespoon olive oil; 1 cup finely chopped onion; 4 garlic cloves, minced; 7 cups chopped peeled tomato (about 4 pounds); 2/3 cup thinly sliced fresh basil; 1 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; 2 cups part-skim ricotta cheese; 1 cup (4 ounces) shredded part-skim mozzarella cheese; Cooking spray; 8 cooked lasagna noodles; 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese; 1 tablespoon thinly sliced fresh basil

13 ingredients

4 steps

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
4 garlic cloves, minced
7 cups chopped peeled tomato (about 4 pounds)
2/3 cup thinly sliced fresh basil
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups part-skim ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
Cooking spray
8 cooked lasagna noodles
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
1 tablespoon thinly sliced fresh basil

Directions

1

Heat oil in a small Dutch oven over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally. Add tomato; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until slightly thickened. Remove from heat; stir in 2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
2

Preheat oven to 375°.
3

Heat ricotta in a medium saucepan over medium heat until hot; stir in mozzarella, stirring until melted. Remove from heat; stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
4

Spread 2 cups tomato mixture in bottom of 13 x 9-inch baking dish coated with cooking spray. Arrange half the noodles over tomato mixture; top with ricotta mixture. Arrange remaining noodles over ricotta mixture; top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan. Bake at 375° for 15 minutes or until cheese melts and filling is bubbly. Remove from oven; sprinkle with 1 tablespoon basil. Let stand 5 minutes.