Ingredients: |
Ingredients: Tomato Sauce
1/4 cup olive oil
1 cup finely chopped onion
1 clove garlic minced
1 can (2 lb, 3 oz ) Italian tomatoes
1 can (6oz) tomato paste
1 can (8oz) tomato sauce
2 Tbsp. Chopped parsley
1 Tbsp. Salt
1 Tbsp. Sugar
1 tsp. Dried oregano leaves
1/2 tsp dried basil leaves
1/4 tsp pepper
1 package lasagna noodles (1 lb)
Cheese layer
2 cartons (15oz size) ricotta cheese
1 1/2 8 oz size mozzarella cheese, grated coarsely
1/2 cup grated Parmesan cheese
2 eggs
1 Tbsp chopped fresh parsley
1 tsp salt
1/4 tsp pepper
3 Tbsp grated Parmesan cheese
1/2 pkg. (8 oz) size mozzarella cheese, grated
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Directions: |
Directions:1. Make tomato sauce: in hot oil in 6 quart kettle, sauté onion and garlic until golden brown-about 10 minutes. Add undrained tomatoes, tomato paste, tomato sauce, 2 Tbsp parsley, 1 Tbsp salt, sugar, oregano, basil and 1/4 tsp pepper; mix well, mashing tomatoes with fork.
2. Bring sauce to boiling; reduce heat, simmer, covered and stirring occasionally, 1 hour.
3. Preheat oven to 350. cook lasagna noodles as package label directs. Grease 14x10x2 inch baking pan.
4. Make cheese layer: In large bowl, combine ricotta, 1 1/2 packages mozzarella, 1/2 cup Parmesan, the eggs, parsley, salt and pepper. Beat with wooden spoon until all ingredients are blended.
5. Spoon a little tomato sauce into prepared pan. Layer noodles, cheese mixture and tomato sauce. Repeat until all ingredients are used, ending with tomato sauce. Sprinkle with 3 Tbsp Parmesan and 1/2 pkg mozzarella.
6. Bake uncovered, 45 to 50 minutes or until cheese is melted and top is browned. |
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