The tried and true Tomato and Mozzarella Lasagne was published in the February 2000 edition of Gourmet magazine. It's a no fail recipe that is hearty, filling and full of flavour. Add mushrooms, use fresh tomatoes, it's perfect to feed a large crowd. And if you have leftover lasagne, it tastes even better the next day.
Onions, one very large (or 3 medium) chopped
Pimentos, 4 or 5, chopped
Unsalted butter, tablespoon
Olive oil, 2 tablespoons
Dried oregano, half teaspoon
Fine thyme, half teaspoon
Garlic, 6 cloves minced
Crushed tomato ( three 28 ounce cans, or combine fresh plum tomatoes, one can whole or crushed tomatoes and a 20+ ounce can of tomato sauce)
Chopped parsley, one cup chopped
(Fresh orange juice, half cup - optional)
No-boil lasagne, 18 sheets (I use Barilla Bologonese style lasagne)
Mozzarella, 500 gm, chilled and sliced or grated
Parmesan, one cup grated
Saute onions and pimentos in butter and olive oil. Make sauce by adding tomatoes and seasonings with salt and pepper to taste. Simmer (medium to low heat) uncovered until thickened and reduced, about 20 minutes.
Pre-heat oven at 375F. I prefer to use two 8-inch square baking dishes since one can be cooked and reserved for another meal.
Build layers in the dish as follows: sauce, pasta, mozzarella and parmesan, sauce, pasta, mozzarella and parmesan, sauce, mozzarella and parmesan.
Cover with foil and bake for 30 minutes. Remove the foil and bake for ten minutes more.
As a variation, use sliced fresh mushrooms for one (or two) layers (not the top).
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| Mozzarella cheesy lasagne |
Onions, one very large (or 3 medium) chopped
Pimentos, 4 or 5, chopped
Unsalted butter, tablespoon
Olive oil, 2 tablespoons
Dried oregano, half teaspoon
Fine thyme, half teaspoon
Garlic, 6 cloves minced
Crushed tomato ( three 28 ounce cans, or combine fresh plum tomatoes, one can whole or crushed tomatoes and a 20+ ounce can of tomato sauce)
Chopped parsley, one cup chopped
(Fresh orange juice, half cup - optional)
No-boil lasagne, 18 sheets (I use Barilla Bologonese style lasagne)
Mozzarella, 500 gm, chilled and sliced or grated
Parmesan, one cup grated
Saute onions and pimentos in butter and olive oil. Make sauce by adding tomatoes and seasonings with salt and pepper to taste. Simmer (medium to low heat) uncovered until thickened and reduced, about 20 minutes.
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| Use fresh tomatoes - simmer longer to thicken sauce |
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| Start by sauteeing onions, garlic and pimentos |
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| Simmer sauce until well-blended and thick |
Pre-heat oven at 375F. I prefer to use two 8-inch square baking dishes since one can be cooked and reserved for another meal.
Build layers in the dish as follows: sauce, pasta, mozzarella and parmesan, sauce, pasta, mozzarella and parmesan, sauce, mozzarella and parmesan.
Cover with foil and bake for 30 minutes. Remove the foil and bake for ten minutes more.
As a variation, use sliced fresh mushrooms for one (or two) layers (not the top).
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| Serve four or six with crusty garlic bread and a fresh green salad |
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