Tomato and Mozzarella Lasagne Recipe

Name: Tomato and Mozzarella Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 onions, chopped; 1 tablespoon unsalted butter; 2 tablespoons olive oil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 6 garlic cloves, minced; 3 (28- to 32-oz) cans crushed tomatoes in thick puree; 1 cup chopped fresh parsley; 1/4 cup fresh orange juice; 18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb); 2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups); 1 cup freshly grated parmesan

Servings: persons

3 onions, chopped
1 tablespoon unsalted butter
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 garlic cloves, minced
3 (28- to 32-oz) cans crushed tomatoes in thick puree
1 cup chopped fresh parsley
1/4 cup fresh orange juice
18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb)
2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups)
1 cup freshly grated parmesan

1
Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened.
2
Add garlic and cook, stirring, 1 minute.
3
Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes.
4
Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
5
Preheat oven to 375F.
6
and butter 2 (13- by 9-inch) baking dishes.
7
Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
8
Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary.
9
Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish.
10
Top with 3 drained pasta sheets per dish, overlapping if necessary.
11
Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish.
12
Finish assembling lasagne by topping each with 1 cups sauce.
13
(You will have leftover sauce and mozzarella.)
14
Bake lasagne, covered with foil, in middle of oven 30 minutes.
15
Remove foil and sprinkle evenly with remaining 2 cups mozzarella.
16
Bake until bubbling and cheese is melted, about 10 minutes more.
17
Serve lasagne with some of remaining sauce, reheated.

5269

kcal

Calories

516

Fat

Carbs

101

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 12 ingredients. The key ingredients include: 3 onions, chopped, 1 tablespoon unsalted butter, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, and more.

Yes, Tomato and Mozzarella Lasagne 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!

Tomato and Mozzarella Lasagne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions