A nice change to a traditional style lasagna. They’re as good as they look!! My guys gobble these up like there is no tomorrow.
I use organic whenever possible. Substitute where ever if you do.
1 can tomatoes
2 garlic gloves (grated with grater or diced)
Salt and pepper to taste.
1 box of lasagna noodles
1 cup of grated mozzarella cheese
1/2 cup of grated Parmesan cheese
Put tomatoes in food processor and purée. Cook tomatoes for 30mins on medium/low with a low bubble. Grate in garlic gloves, add salt and pepper to taste and cook for 5-7 more minutes. Remove from heat and pour in EVOO. Mix well.
While tomatoes are cooking, bring salted water to a boil and cook as per directions on box. Stir often, don’t over cook. Al dente is best.
Dice/mince up the herbs. In a bowl empty ricotta cheese, adding egg and beat with a mixer. Add herbs and salt, pepper and mix for another minute. Stir in parmesan and mozzarella cheese. Set aside.
Preheat Oven to 400
Drain lasagna noodles and let slightly cool. In a lasagna tray cover the bottom with the tomato sauce.
Take a noodle, lay it out flat. Spread the ricotta cheese mixture along length of noodle. Roll it up and place in lasagna tray. Repeat until tray is full.
Pour sauce over top and make sure everything is covered. Sprinkle with mozzarella and Parmesan cheese. Cover snugly with tin foil and cook for approx. 30-40 mins. Remove tin foil and out on broil for 2-3 minutes.
Remove from oven and enjoy!!!
Each oven is different. Please always watch your cooking and adjust as needed.