Fresh Tomato Sauce Lasagna

Total Time: 2 hrs Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 2 (28 ounce) cans whole canned tomatoes
• 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 1) in a small pot or dutch oven, heatl oil over medium heat. add onion and garlic. cook until tender, about 10 minutes, stirring occasionally. while this is happening, crush the tomatoes with a food mill or by hand and add them to the pot. (you could probably just buy crushed tomatoes, too, but i haven’t tried it.) bring pot to a boil. drop heat to a simmer. cook 80 minutes, until sauce is a little thickened. kill heat. add "2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper." stir. set aside.
• 2 2) preheat oven to 375°f spray a 13x9 pyrex/baking dish with cooking spray.
• 3 3) in a medium saucepan, heat ricotta over medium heat. when hot, add mozzarella. stir until mozz is all melted, and fully incorporated with the ricotta. kill heat. add 1/4 teaspoon salt and 1/8 teaspoon pepper. stir.
• 4 4) pour 2 cups tomato sauce in baking dish. spread to cover bottom. place 4 noodles over the sauce. add all the ricotta/mozzarella and spread out on noodles. place 4 remaining noodles on top of cheese. spread last 2 cups tomato mixture on noodles. sprinkle with the parmesan. bake for 15 minutes, "or until cheese melts and filling is bubbly." take out of oven. garnish with basil. give lasagna a few minutes to cool and set. serve.
• 5 calories, fat, and price per serving.
• 6 290 calories, 11.8 g fat, $1.28.