Fresh Tomato Sauce Lasagna

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   ["1) In a small pot or Dutch oven, heatl oil over medium heat. Add onion and garlic. Cook until tender, about 10 minutes, stirring occasionally. While this is happening, crush the tomatoes with a food mill or by hand and add them to the pot. (You could probably just buy crushed tomatoes, too, but I haven't tried it.) Bring pot to a boil. Drop heat to a simmer. Cook 80 minutes, until sauce is a little thickened. Kill heat. Add ""2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper."" Stir. Set aside.", "2) Preheat oven to 375u00b0F Spray a 13x9 Pyrex/baking dish with cooking spray.", "3) In a medium saucepan, heat ricotta over medium heat. When hot, add mozzarella. Stir until mozz is all melted, and fully incorporated with the ricotta. Kill heat. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir.", "4) Pour 2 cups tomato sauce in baking dish. Spread to cover bottom. Place 4 noodles over the sauce. Add all the ricotta/mozzarella and spread out on noodles. Place 4 remaining noodles on top of cheese. Spread last 2 cups tomato mixture on noodles. Sprinkle with the parmesan. Bake for 15 minutes, ""or until cheese melts and filling is bubbly."" Take out of oven. Garnish with basil. Give lasagna a few minutes to cool and set. Serve.", "Calories, Fat, and Price Per Serving.", "290 calories, 11.8 g fat, $1.28."]

* Per serving · 4 servings · Values may vary.