Fresh Tomato Lasagna

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 4 minced garlic cloves
• 7 cups chopped peeled tomatoes (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 shredded part-skim mozzarella cheese
• cooking spray
• 8 cooked lasagna noodles
• 1/2 cup finely shredded fresh parmesan cheese
• 1 tablespoon thinly sliced fresh basil

Recipe

• 1 heat oil in small dutch oven over medium heat.
• 2 add onion and garlic. cook 10 minute or till tender, stirring occasionally.
• 3 add tomato. bring to a boil. reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
• 4 remove from heat. stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. set aside.
• 5 preheat oven to 375.
• 6 heat ricotta in a medium sauce pan over medium heat till hot. stir in mozzarella, stirring till melted. remove from heat. stir in remaining salt and pepper.
• 7 spread 2 cups tomato mixture in bottom of 13 x 9 casserole 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.
• 8 bake at 375 for 15 minutes or till cheese melts and filling is bubbly. remove from oven. sprinlke with 1 tablespoon basil. let stand 5 minutes.
• 9 above is the recipe as printed in cooking light magazine. i modified it as bit as follows, with excellent results: i used 12 noodles and made three layers. i used dry basil. i omitted garlic.