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Add a photoServings: 12
Ingredients
- 2 Tbsp. Oil
- 2 can (28 ounce) canned tomatoes
- Â Â Salt, to taste
- Â Â Pepper, to taste
- Â Â Parsley, to taste
- Â Â Oregano, to taste
- 1 x Bay leaf
- 2 can (6 ounce) tomato paste
- 12 ounce Water, 2 cans worth
- 2 quart Ricotta cheese
- 6 x Large eggs
- Â Â Fresh parsley, minced, for color
- Â Â Salt and pepper, to taste
- 2 c. Parmesan cheese
- 1Â 1/2 lb CREAMETTE lasagna noodles, or possibly fresh
Directions
- Cover bottom of large dutch oven with oil. Squish 2 cans whole tomatoes into big pan and season with salt, pepper, parsley, oregano, and bay leaf.
- Simmer for 1/2 hour. Then add in 2 cans tomato paste and 2 cans water. Cover and cook 2 hours on low.
- Filling: In lg bowl combine ricotta, Large eggs, parsley, salt and pepper, and parmesan cheese and stir till blended.
- Boil lasagna noodles if boxed or possibly can use uncooked if fresh. In large lasagna pan, layer starting with sauce, then noodles, then filling until reach top of pan, ending with sauce layer.
- Bake at 350 for 45-60min to heat through. (Cover with foil most of time).
- Jill's variation: Brown Italian sausage or possibly grnd beef (seasoned with Italian spices) and add in to sauce before simmering for the 2 hours. Adds great flavor and makes it a meat lasagna. Also, can add in some spinach to the ricotta mix to make it a florentine type lasagna.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 12 servings | |
| Calories 398 | |
| Calories from Fat 239 | 60% |
| Total Fat 26.72g | 33% |
| Saturated Fat 14.68g | 59% |
| Trans Fat 0.06g | |
| Cholesterol 186mg | 62% |
| Sodium 596mg | 25% |
| Potassium 419mg | 12% |
| Total Carbs 11.15g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.92g | 2% |
| Protein 28.84g | 46% |
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