HOMEMADE LASAGNA SAUCE FRESH TOMATOES RECIPES

Steps:

• To prepare sauce: Preheat oven to 300 degrees F. Coat a baking sheet with cooking spray.
• Combine tomatoes, 1 tablespoon oil, 1 teaspoon basil and 1 teaspoon oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.
• Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 teaspoon basil and 1/4 teaspoon oregano; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
• To prepare lasagna: Meanwhile, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, salt, oregano and pepper in a bowl.
• Increase oven temperature to 350 degrees . Coat a 9-by-13-inch baking dish with cooking spray.
• Spread 2 cups of the tomato sauce in the prepared baking dish. Top with 3 lasagna noodles. Top the noodles with half the spinach. Dollop half of the ricotta mixture over the spinach, then spread 1 cup of tomato sauce over the ricotta. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full. Place the remaining 3 noodles on top and spread with the remaining tomato sauce. Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil that has been coated with cooking spray.
• Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.

Steps:

• Heat oil in small Dutch oven over medium heat.
• Add onion and garlic. Cook 10 minute or till tender, stirring occasionally.
• Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
• Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
• Preheat oven to 375.
• 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.
• 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.
• 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.
• 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.