Cheese Lasagna al Forno
Ronnie's Notes
This is a traditional version of Italian-American baked lasagna. It is meatless, but you can always add cooked sausage, ground meat or tiny fried meatballs.
Prep time: less than 45 minutes
Region: Melting Pot
Instructions
Heat the olive oil in a saucepan over moderate heat.
Add the onion and cook for .
Add the garlic and cook briefly.
Add the tomatoes with their juice, the tomato sauce, tomato paste, water, basil, parsley, oregano, salt and pepper.
Break up the tomatoes in the pan with a sturdy wooden spoon.
Bring the sauce to a simmer and cook for 1-1/, or until it is thick.
Puree, if desired.
Preheat the oven to 350 degrees.
Mix the ricotta cheese with one cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese and the parsley.
Set the mixture aside.
Cook the noodles al dente.
Let the noodles drain.
Assemble the lasagna as follows: place about a half cup of sauce in the bottom of a 13”x 9”baking dish.
Place five noodles on top, overlapping.
Cover the noodles with half the cheese mixture.
Add another layer of five noodles.
Cover with the remaining cheese.
Pour half the tomato sauce on top and smooth it evenly over the cheese.
Cover this with the remaining noodles.
Top with the remaining sauce.
Sprinkle the remaining 2 cups of mozzarella cheese on top.
Finally, sprinkle the dish with the remaining 1/4 cup Parmesan cheese.
Bake for or until hot and bubbly.