I saw this recipe on
Everyday Food on PBS and thought it sounded simple enough. I have never made lasagne before so I was hoping for the best. I actually changed up the recipe a little to make a 9X13 pan. Their recipe only served 4, the original is on their site. I have to say it was pretty easy and my family really liked. it. I will try it again, maybe the next time I will add a little meat.
Ingredients:
Tomato Puree (2-28 ounce cans)
3 garlic cloves, finely chopped
2 tsp sugar (optional)
1 onion finely chopped
3 tablespoons olive oil
salt and pepper
1 large egg
2 cups cups part-skim ricotta cheese, room temperature
*1 and 1/2 box oven ready (no-boil) lasagne noodles
1-2 cups shredded mozzarella cheese
1/4 cup grated pecorino or parmesan cheese
Directions:
Preheat oven to 400 degrees. Dice garlic and onion. Saute in a large skillet in the olive oil. Add tomato puree, sugar, and salt and pepper. Bring to boil. Reduce to medium and cook about 12 minutes, just so the tomatoes thicken a bit.
In a bowl mix together ricotta cheese, egg, and salt and pepper. If you like your cheese a little less thick you can add an additional egg.
Pour enough sauce to just coat the bottom of the 9x13 pan. (about 3/4 to 1 cup)
Add a single layer of noodles. *(Remember these are the oven ready noodles, no need to boil them).Top with thin layer of cheese, add another layer of noodles, then a good amount of sauce to cover noodles. Another layer of noodles, cheese, noodles and sauce.
So basically, sauce, noodles, cheese, noodles, sauce, noodles, cheese, noodles, etc.
After your last layer of sauce top with the mozerella and parmesan cheese.
Bake in 400 degree oven 30-35 minutes, until golden and bubbling. Let stand for 10 minutes before serving.
