| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | 12 | Servings | |
INGREDIENTS
| 2 | tb | Oil |
| 2 | cn | (28 oz) canned tomatoes |
| Salt; to taste | ||
| Pepper; to taste | ||
| Parsley; to taste | ||
| Oregano; to taste | ||
| 1 | Bay leaf | |
| 2 | cn | (6 oz) tomato paste |
| 12 | oz | Water; 2 cans worth |
| 2 | qt | Ricotta cheese |
| 6 | Eggs | |
| Fresh parsley; chopped, for color | ||
| Salt and pepper; to taste | ||
| 2 | c | Parmesan cheese |
| 1 1/2 | lb | CREAMETTE lasagna noodles; or fresh |
INSTRUCTIONS
Cover bottom of large dutch oven with oil. Squish 2 cans whole tomatoes into big pan and season with salt, pepper, parsley, oregano, and bay leaf. Simmer for 1/2 hour. Then add 2 cans tomato paste and 2 cans water. Cover and cook 2 hrs on low. Filling: In lg bowl combine ricotta, eggs, parsley, salt and pepper, and parmesan cheese and stir until blended. Boil lasagna noodles if boxed or can use uncooked if fresh. In large lasagna pan, layer starting with sauce, then noodles, then filling till reach top of pan, ending with sauce layer. Bake at 350 for 45-60min to heat through. (Cover with foil most of time). Jill's variation: Brown Italian sausage or ground beef (seasoned with Italian spices) and add to sauce before simmering for the 2 hrs. Adds great flavor and makes it a meat lasagna. Also, can add some spinach to the ricotta mixture to make it a florentine type lasagna. Nutrition (per serving): 672 calories Saturated fat 17 g Total Fat 32 g (43% of calories) Protein 37 g (22% of calories) Carbohydrates 58 g (35% of calories) Cholesterol 200 mg Sodium 720 mg Fiber 1 g Iron 5 mg Vitamin A 2595 IU Vitamin C 32 mg Alcohol 0 g Posted to brand-name-recipes by Brenda Whimsey Stephens <whimsey@mindspring.com> on Feb 23, 1998
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