FRESH TOMATO SAUCE LASAGNA
Make and share this Fresh Tomato Sauce Lasagna recipe from Food.com.
Provided by hannahs_2007
Categories Vegetable
Time 2h
Yield 8 , 8 serving(s)
Number Of Ingredients 13
Steps:
- 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 375°F 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.
Nutrition Facts : Calories 244.6, Fat 13.2, SaturatedFat 7.3, Cholesterol 42.7, Sodium 895.7, Carbohydrate 14.8, Fiber 2.3, Sugar 6.6, Protein 18.3
SPAGHETTI SAUCE WITH FRESH TOMATOES
Made with fresh tomatoes! Wonderful taste. Serve over spaghetti noodles and add grated Parmesan cheese as desired.
Provided by Susan Bryan Willingham
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.5 g, Fat 7.3 g, Fiber 3.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 304.3 mg, Sugar 8.8 g
FRESH TOMATO LASAGNA
This is from the September 2008 Homemakers magazine; takes advantage of all the fresh local tomatoes available at the end of the summer. The original recipe calls for a total of 1/3 cup of oil which seemed like a lot; I usually use about 3 tablespoons. I also substituted lower fat ricotta and mozzarella cheese and reduced the salt and the flavours weren't compromised. Posted the recipe as it appears orginally, so I don't lose it.
Provided by Kirstenht
Categories One Dish Meal
Time 1h30m
Yield 1 lasagna, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Slice off and discard ends of tomatoes; cut tomatoes into 1/2-inch/1cm thick slices. Stir together ricotta and Parmesan cheeses, egg, pinch of the salt and pepper and nutmeg.
- Spread about one-quarter of the oil on bottom of 13-x9-inch/3L baking dish. Lay 3 (or 4) noodles in a single layer, covering bottom; top with single layer of the tomato slices. Sprinkle with generous pinch of salt, half the garlic and half the basil; drizzle with one-third the remaining oil and spread half of the ricotta mixture on top. Repeat once with noodles, tomato slices, salt, garlic, basil, oil and ricotta mixture. Top with remaining noodles, tomato slices and oil; sprinkle with pepper to taste and mozzarella cheese, then drizzle wine (or water and lemon juice) over top. Cover with foil pierced with several vents.
- Bake in 400 degree F oven until tomatoes are roasted and the noodles are tender, about 1 hour. If there is more than about 1/4 cup liquid in pan, uncover and bake until liquid is reduced to about 1/4 cup, about 5 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 507.4, Fat 29.3, SaturatedFat 11.8, Cholesterol 92.3, Sodium 532.8, Carbohydrate 38.4, Fiber 4, Sugar 7.2, Protein 23.1
FRESH TOMATO LASAGNA
This is from Cooking Light Magazine. This is great for using up those abundant harvests of home-grown tomatoes.
Provided by diannejm
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in small Dutch oven over medium heat.
- Add onion and garlic. Cook 10 minute or till tender, stirring occasionally.
- Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
- Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
- Preheat oven to 375.
- Heat ricotta in a medium sauce pan over medium heat till hot. Stir in mozzarella, stirring till melted. Remove from heat. Stir in remaining salt and pepper.
- Spread 2 cups tomato mixture in bottom of 13 x 9 casserole dish coated with cooking spray. Arrange half the noodles over tomato mixture. Top with ricotta mixture. Arrange remaining noodles over ricotta mixture. Top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan.
- Bake at 375 for 15 minutes or till cheese melts and filling is bubbly. Remove from oven. Sprinlke with 1 tablespoon basil. Let stand 5 minutes.
- Above is the recipe as printed in Cooking Light Magazine. I modified it as bit as follows, with excellent results: I used 12 noodles and made three layers. I used dry basil. I omitted garlic.
Nutrition Facts : Calories 238.9, Fat 13.2, SaturatedFat 7.3, Cholesterol 42.7, Sodium 647.6, Carbohydrate 13.1, Fiber 2.4, Sugar 5.6, Protein 18.1
LASAGNA WITH TURKEY AND FRESH TOMATO SAUCE
Provided by Pierre Franey
Categories dinner, casseroles, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- To make the sauce, core the tomatoes and cut them into 1-inch cubes. Put the tomatoes in a food processor and blend until coarsely chopped. There should be about 4 cups.
- Heat the oil in a skillet and add the garlic. Cook briefly but do not brown. Add the tomatoes, red pepper flakes, oregano, salt and pepper. Bring to a boil and simmer for 10 minutes.
- Preheat the oven to 400 degrees.
- To prepare the lasagna, heat the oil in a nonstick skillet and add the turkey meat. Cook, stirring to break up the particles of the meat, until lightly browned.
- Add the garlic, stir and add the wine. Bring to a boil over high heat and cook until the wine is evaporated. Add the tomato sauce, oregano, salt and pepper. Bring to a boil and simmer for 5 minutes.
- Meanwhile, cook the lasagna in salted water, according to instructions on the package, adding the lasagna strips one at a time. Cook until tender. Add the cold water to cool. Drain, and spread the strips one at a time on a damp cloth.
- Lightly grease a 2-quart oblong baking dish. Add a layer of lasagna.
- Beat the ricotta with the hot water to make it spreadable. Spread about one-third of the ricotta over the lasagna. Spread a layer of the meat sauce over this and sprinkle on about a quarter of the Parmesan cheese.
- Continue making layers, ending with a layer of lasagna. Sprinkle with the remaining Parmesan cheese. Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.
Nutrition Facts : @context http, Calories 801, UnsaturatedFat 22 grams, Carbohydrate 46 grams, Fat 39 grams, Fiber 6 grams, Protein 65 grams, SaturatedFat 14 grams, Sodium 1396 milligrams, Sugar 10 grams, TransFat 0 grams
TOMATO AND MOZZARELLA LASAGNE
Categories Tomato Bake Vegetarian Kid-Friendly Back to School Dinner Mozzarella Winter Family Reunion Potluck Gourmet Small Plates
Yield Serves 12
Number Of Ingredients 14
Steps:
- Make sauce:
- 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. Add garlic and cook, stirring, 1 minute. Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes. Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
- Preheat oven to 375°F. and butter 2 (13- by 9-inch) baking dishes.
- Assemble lasagne:
- Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
- Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary. Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish. Top with 3 drained pasta sheets per dish, overlapping if necessary. Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish. Finish assembling lasagne by topping each with 1 cups sauce. (You will have leftover sauce and mozzarella.)
- Bake lasagne, covered with foil, in middle of oven 30 minutes. Remove foil and sprinkle evenly with remaining 2 cups mozzarella. Bake until bubbling and cheese is melted, about 10 minutes more.
- Serve lasagne with some of remaining sauce, reheated.
LASAGNA ROLLS WITH TOMATO SAUCE
These lasagna rolls are the ideal first course for a Sunday lunch or a dinner party. Stuffed with ricotta and spinach and served with a simple fresh sauce, they are sure impress everyone! [Recipe originally submitted to Allrecipes.it]
Provided by MariaGiovene
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 18
Steps:
- Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.
- Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
- Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.
- Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
- Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
- Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.
- Bake in the preheated oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 397.3 calories, Carbohydrate 49.9 g, Cholesterol 111.9 mg, Fat 14.9 g, Fiber 4.2 g, Protein 16.8 g, SaturatedFat 5.4 g, Sodium 885.4 mg, Sugar 4.7 g
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