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1
Heat oil in a large skillet over medium heat.
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2
Saute onions, garlic, and red pepper for 1 to 2 minutes.
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3
Do not let garlic brown.
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4
Add the tomatoes, oregano, and bay leaf to skillet.
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5
Let simmer until flavors blend, stirring occasionally every 1/2 hour.
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6
Stir in Parmesan, and remove bay leaf.
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7
Sauce is ready for lasagna to be made.
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8
Heat oven to 350 degrees F. In a large pot, boil water, and cook pasta close to al dente.
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9
In a large bowl combine the ricotta, salt, pepper, and Parmesan, and mix until well blended.
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10
Mix in egg yolks and set aside.
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11
In a 13 by 9-inch baking dish, spread a thin layer of marinara sauce and cover with noodles.
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12
Spread a layer of ricotta cheese mixture over noodles.
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13
Top with mozzarella, another layer of sauce, and repeat.
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14
The third layer should be topped with sauce and mozzarella.
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15
Cover and bake for 40 minutes, remove cover and bake for an additional 25 minutes.
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16
Remove from oven, and let stand for 20 minutes.
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17
To serve, cut into squares, and serve with drizzled marinara sauce.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
