Lasagna for dinner

I was flipping the channels one night and saw this recipe on a PBS cooking show. I modified the seasonings, as I thought their version of the sauce was a bit bland.


28oz can of pureed tomatos
13 oz can of diced tomatoes
3 cloves garlic minced
2 tsp chopped basil
2 tsp oregano
2 tsp marjoram
3 tbsp olive oil
1 packaged precooked lasagna noodles
1 ½ cups part skim ricotta cheese
1 egg
½ lb fresh mozzarella
3 tablespoons piccarino

Heat the olive oil in a skillet. Add garlic. After about 30 seconds, when garlic is sizzling, add tomatoes. Stir and add the basil, oregano, marjoram, and a little salt and pepper. Stir and keep over heat for about 12 minutes to allow sauce to thicken.

In a medium sized bowl, mix the ricotta with the beaten egg. Add some salt and pepper.

Pour ¾ cup of sauce into a 9 x 13 backing dish to coat the bottom. Cover sauce with a layer of noodles. Cover with a thin layer of ricotta. Cover with 1 ½ cups of sauce. Cover with a layer of noodles. Cover with a layer of ricotta. Sprinkle with pepper. Cover with a layer of noodles and the remaining sauce. Top with fresh mozeralla torn into pieces. Sprinkle with piccarino.

Bake for 35 minutes in 400 oven.

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