Lasagna With Ricotta And Tomato Sauce Recipe

Name: Lasagna With Ricotta And Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 3 large yellow onions, diced (about 3 cups); 3 (28 ounce) cans plum tomatoes, drained; 1 tablespoon kosher salt; 1 teaspoon fresh ground black pepper; 2 cups whole-milk ricotta cheese; 1 egg; 2 tablespoons parmesan cheese, plus; 1/2 cup finely grated parmesan cheese; 1 tablespoon chopped fresh basil; 1/8 teaspoon ground nutmeg; 3 tablespoons butter, melted; 18 sheets lasagna noodles, parboiled; 1 lb mozzarella cheese, grated (about 3 cups)

Servings: persons

1/3 cup olive oil
3 large yellow onions, diced (about 3 cups)
3 (28 ounce) cans plum tomatoes, drained
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 cups whole-milk ricotta cheese
1 egg
2 tablespoons parmesan cheese, plus
1/2 cup finely grated parmesan cheese
1 tablespoon chopped fresh basil
1/8 teaspoon ground nutmeg
3 tablespoons butter, melted
18 sheets lasagna noodles, parboiled
1 lb mozzarella cheese, grated (about 3 cups)

1
Heat olive oil over moderate heat in large suacepan.
2
Add onions, stir and cover.
3
Cook for about 20 minutes, stirring occasionally, until onions are translucent.
4
Using a food mill, puree plum tomatoes directly into the pan.
5
Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
6
In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
7
Stir well to combine.
8
Butter generously the bottom and sides of a baking pan, 13X9 inches.
9
Take 3/4 cups of tomato sauce and spread on bottom of pan.
10
Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
11
Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
12
Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
13
Repeat this 4 times.
14
Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
15
This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
16
Bring to room temperature before cooking.
17
When ready to cook, preheat oven to 400.
18
Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
19
Let sit 5 minutes and serve.

1029

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/3 cup olive oil, 3 large yellow onions, diced (about 3 cups), 3 (28 ounce) cans plum tomatoes, drained, 1 tablespoon kosher salt, and more.

Yes, Lasagna With Ricotta And Tomato Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna With Ricotta And Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions