My Mom's Lasagna
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
60
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Olive Oil8 cloves
Garlic (minced)340 g
Tomato Paste1
Salt1 cup
Red Wine1810 g
Ricotta Cheese2 cups
Grated Parmesan CheeseDirections:
1
In a large heavy bottomed pot, heat the olive oil over medium high heat
2
Saute the onions and garlic until soft and slightly clear
3
Pour in the crushed tomatoes and bring to a boil
4
Stir in the tomato paste, salt and pepper
5
Lower heat to medium, just hot enough to keep lightly bubbling
6
Add basil leaves and cook, stirring occasionally for an hour
7
Add salt and pepper and red wine and allow to simmer another hour or until desired consistency
8
Remove from heat and let it cool
9
If you have time, let it sit in the refrigerator over night
10
Bring a large pot of lightly salted water to a boil
11
Add pasta and cook for 10 to 15 minutes or until al dente; drain and allow to cool
12
Preheat oven to 350 degrees F (175 degrees C)
13
You'll need two 9x13 inch baking trays
14
Put a layer of sauce in the bottom of the tray, then a layer of slightly overlapping lasagna noodles
15
Spread a layer of ricotta over the noodles and a light sprinkling of mozzarella
16
Repeat until you fill the tray, making sure that you end up with lasagna noodles on top
17
Spread a layer of sauce over the noodles and sprinkle with mozzarella and parmesan
18
Cover with foil
19
Bake in a preheated oven for an hour
20
Remove the foil and bake another half hour