HOMEMADE LASAGNA SAUCE WITH FRESH TOMATOES RECIPES

FRESH TOMATO LASAGNA RECIPE - FOOD.COM

Fresh Tomato Lasagna Recipe - Food.com image

This is from Cooking Light Magazine. This is great for using up those abundant harvests of home-grown tomatoes.

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
4 minced garlic cloves
7 cups chopped peeled tomatoes (about 4 pounds)
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

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.

Nutrition Facts : Calories 238.9, FatContent 13.2, SaturatedFatContent 7.3, CholesterolContent 42.7, SodiumContent 647.6, CarbohydrateContent 13.1, FiberContent 2.4, SugarContent 5.6, ProteinContent 18.1

FRESH TOMATO LASAGNA RECIPE | MYRECIPES

Fresh Tomato Lasagna Recipe | MyRecipes image

We loved this simple, light, fresh lasagna recipe from The Culinary Institute of America.

Provided by MyRecipes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
4 garlic cloves, minced
7 cups chopped peeled tomato (about 4 pounds)
? cup thinly sliced fresh basil
1 teaspoon salt, divided
¼ teaspoon black pepper, divided
2 cups part-skim ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
Cooking spray
8 cooked lasagna noodles
½ cup (2 ounces) finely shredded fresh Parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

Heat oil in a small Dutch oven over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally. Add tomato; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until slightly thickened. Remove from heat; stir in 2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
Preheat oven to 375°.
Heat ricotta in a medium saucepan over medium heat until hot; stir in mozzarella, stirring until melted. Remove from heat; stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Spread 2 cups tomato mixture in bottom of 13 x 9-inch baking 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 until cheese melts and filling is bubbly. Remove from oven; sprinkle with 1 tablespoon basil. Let stand 5 minutes.

Nutrition Facts : Calories 290 calories, CarbohydrateContent 29.2 g, CholesterolContent 32 mg, FatContent 11.8 g, FiberContent 3 g, ProteinContent 17.9 g, SaturatedFatContent 6.1 g, SodiumContent 575 mg

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