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Cheese Lasagna From Scratch

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Ingredients

Adjust Servings:
6 lasagna sheets (12 lasgna noodles)
2 tablespoons olive oil
1 medium onion finely chopped
2 garlic cloves crushed
salt & pepper
1 teaspoon ground sage
1/2 cup white wine
1 (28 ounce) can italian plum tomatoes broken up into small pieces
2 tablespoons tomato paste
1 (15 ounce) carton ricotta cheese (about 2 cups)
1 1/2 cups mozzarella cheese shredded
2/3 cup cheese grated see note
fresh nutmeg a few grates
1/2 cup mozzarella cheese additional

Nutritional information

281.9
Calories
174 g
Calories From Fat
19.4 g
Total Fat
10.2 g
Saturated Fat
56.4 mg
Cholesterol
351.1mg
Sodium
9.8 g
Carbs
1.6 g
Dietary Fiber
4.3 g
Sugars
15.5 g
Protein
183g
Serving Size (g)
8
Serving Size

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Cheese Lasagna From Scratch

Features:
    Cuisine:

    In my pan this only required 9 noodles to do the three noodle layers. used a can of diced tomatoes since that was what I had. Also in spite of choosing this recipe because it did not have spinach, I found some in the freezer and added it to the cheese mixture (I don't eat enough veggies!) Easy to make, quick to bake. While it was good it just seemed to me something was missing but I couldn't figure out what that would be - hence only 4 stars for me.

    • 110 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Cheese Lasagna from Scratch,This is a great freezer dish. Fresh pasta makes it melt in your mouth good! You can substitute well-drained cottage cheese for the ricotta. I make this at least once a month — great for the lunch-bag. Enjoy :),In my pan this only required 9 noodles to do the three noodle layers. used a can of diced tomatoes since that was what I had. Also in spite of choosing this recipe because it did not have spinach, I found some in the freezer and added it to the cheese mixture (I don’t eat enough veggies!) Easy to make, quick to bake. While it was good it just seemed to me something was missing but I couldn’t figure out what that would be – hence only 4 stars for me.,This is a great freezer dish. Fresh pasta makes it melt in your mouth good! You can substitute well-drained cottage cheese for the ricotta. I make this at least once a month — great for the lunch-bag. Enjoy 🙂


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    Steps

    1
    Done

    Heat Olive Oil in a Skillet, and Add the Chopped Onion and Garlic. Cook Over Medium-High Heat Until Softened, Then Add the Salt, Pepper and Sage. Stir in Wine, Allow Most Liquid to Boil Off. Stir in the Undrained Tomatoes and Tomato Paste, Simmer 15 Minutes Until Thickened.

    2
    Done

    Put the Ricotta, 1-1/2 Cups Mozzarella, and Grated Cheese Blend in a Bowl. Grate in the Nutmeg, and Mix Well With a Fork.

    3
    Done

    Preheat Oven to 375f.

    4
    Done

    Boil and Drain Noodles on Kitchen Towels.

    5
    Done

    Spread Half the Sauce in the Bottom of a 13 X 9 X 2 Baking Dish, and Cover With a Single Layer of Noodles. Layer Half the Ricotta Mixture Over the Noodles. Put Another Layer of Noodles on Top of the Cheese Filling, Layer the Last of the Cheese, Top With the Last of the Noodles, and Then Cover With Remaining Sauce.

    6
    Done

    Bake Uncovered 20 Minutes, Spread Additional Mozzarella, and Bake Another 10 Minutes, Until Cheese Is Melted. Rest 15 Minutes Before Cutting.

    7
    Done

    Note: Grated Cheese Blend Is Imported Parmesan/Romano/Asiago/Fontina/Provalone -- I Keep 1 and 2 Cup Bags of Grated Cheese in the Freezer For Cooking -- Salty, So Adapt Recipe For Salt.

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    Noah Evans

    Cocktail creator blending and shaking up delicious drinks that are full of flavor.

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