Three Cheese Lasagna

This recipe doesn't involve the spatter of stovetop cooking so it is safe to do without an apron. Oven mitts are required, however.Three Cheese Lasagna16 oz ricotta cheese
16 oz mozzarella cheese
1/2 cup grated Parmesan cheese
1-lb. lasagna noodles (cooked)
Home-made sauceMix all cheeses. Place a small amount of sauce in bottom of lasagna pan. Make a layer of noodles and a layer of cheese and repeat with noodles and cheese and end with a layer of noodles. Place a layer of sauce on the top.
Cover with foil and bake at 350 degrees for about an hour. Let cool for about twenty minutes before cutting. Serve with extra sauce and freshly grated cheese.Sauce1 28oz can tomato puree
1 28oz can crushed tomatoes
1 onion, finely chopped
1 tsp. basil
1 tsp. oregano
1 tsp. rosemary
1-3 cloves garlic, crushed
1 Tbs. olive oilSaut onion in olive oil until translucent. Add herbs and saut a few minutes more and then add garlic. Don't let garlic overbrown or burn. Add the contents of both tomato cans and approximately one can of water. Bring to a simmer and allow to simmer several hours or until it has reduced and thickened, stirring occasionally. If a sweeter sauce is desired, use more onion, omit garlic.
If this seems like too much work buy a can of Hunt's Traditional.

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