Lasagna With Ricotta And Tomato Sauce

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/3 cup olive oil
• 3 large yellow onions, diced (about 3 cups)
• 3 (28 ounce) cans plum tomatoes, drained
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 2 cups whole-milk ricotta cheese
• 1 egg
• 2 tablespoons parmesan cheese, plus
• 1/2 cup finely grated parmesan cheese
• 1 tablespoon chopped fresh basil
• 1/8 teaspoon ground nutmeg
• 3 tablespoons butter, melted
• 18 sheets lasagna noodles, parboiled
• 1 lb mozzarella cheese, grated (about 3 cups)

Recipe

• 1 heat olive oil over moderate heat in large suacepan.
• 2 add onions, stir and cover.
• 3 cook for about 20 minutes, stirring occasionally, until onions are translucent.
• 4 using a food mill, puree plum tomatoes directly into the pan.
• 5 add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
• 6 in a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
• 7 stir well to combine.
• 8 butter generously the bottom and sides of a baking pan, 13x9 inches.
• 9 take 3/4 cups of tomato sauce and spread on bottom of pan.
• 10 place 3 lasgana noodles on bottom of pan, overlapping them slightly.
• 11 spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
• 12 spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
• 13 repeat this 4 times.
• 14 then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
• 15 this lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
• 16 bring to room temperature before cooking.
• 17 when ready to cook, preheat oven to 400.
• 18 bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
• 19 let sit 5 minutes and serve.