Ingredients
| 1 |
small onion, chopped |
| 2 |
cloves garlic, minced |
| 2 |
tablespoons vegetable oil |
| 35 |
ounces tomatoes, canned, whole |
| 12 |
ounces tomato paste |
| 1/2 |
cup parsley, chopped |
| 2 |
tablespoons basil, chopped |
| 1/4 |
teaspoon oregano |
| 1 |
dash salt |
| 1 |
dash pepper |
| 1 |
teaspoon sugar |
| 1 |
pound mozzarella cheese, cubed |
| 1 1/2 |
pounds low-fat ricotta cheese |
| 3 |
eggs, beaten lightly |
| 3/4 |
pound noodles, lasagna |
Directions
- Saute the onions and the garlic in the oil. Add the tomatoes, tomato paste, half the parsley, basil, oregano, salt and pepper, and sugar. Simmer, covered, for 40 minutes.
- Mix the cheeses, eggs, and the remaining parsely in a bowl.
- Put a small amount of sauce in the bottom of a 13 by 9 inch pyrex dish. Cover with a layer of uncooked lasagna noodles, then a layer of cheese. Repeat once and pour the sauce over the top. If the sauce as it seeps down does not come half way up the side of the lasagna add some water.
- Bake in a preheated 325-degree oven for 1 hour.
Categories
Main Dish, American, Italian, Jewish, Bake, Saute, Simmer, Vegetarian, Kosher
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