Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 Tomato Basil Lasagna 1 10 ounce box no cook lasagna noodles 2 tablespoons olive oil 1 pound shredded mozzarella cheese 2 14.5 ounce cans diced tomatoes, drained well 1 teaspoon finely chopped or pressed garlic 1 cup fresh basil leaves, roughly torn into pieces 1 cup freshly grated Parmesan cheese, divided 1/4 cup dry bread crumbs olive oil Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile, in a large bowl combine the mozzarella, drained tomatoes, garlic, basil, olive oil and 2/3 cups of the grated Parmesan. Set aside. Drop 2 or 3 lasagna noodles into the boiling water at a time, cooking for 2 minutes. Remove noodles to a colander and drain well, repeating with remaining noodles. Coat the bottom of a 9 x 12 inch baking dish with olive oil. Line the bottom of the pan with noodles and cover with a layer of the mozzarella mixture. Repeat layers until all noodles and filling are used, ending with a layer of pasta. Sprinkle the top with the remaining 1/3 cup of Parmesan cheese, 1/4 cup of bread crumbs and a bit of olive oil. Bake, uncovered for 15 to 20 minutes, until bubbly and top is golden. Let sit 5 to 10 minutes before serving. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2009 Report Share Posted March 9, 2009 That sounds good and really simple. (and cheaper than other lasagna recipes!) This goes into my " to try " file. Audrey S. On Mon, Mar 9, 2009 at 4:50 PM, AJ <coolcook wrote: > Tomato Basil Lasagna > > 1 10 ounce box no cook lasagna noodles > 2 tablespoons olive oil > 1 pound shredded mozzarella cheese > 2 14.5 ounce cans diced tomatoes, drained well > 1 teaspoon finely chopped or pressed garlic > 1 cup fresh basil leaves, roughly torn into pieces > 1 cup freshly grated Parmesan cheese, divided > 1/4 cup dry bread crumbs > olive oil > > Preheat oven to 400 degrees. Bring a large pot of water to a boil. > Meanwhile, in a large bowl combine the mozzarella, drained tomatoes, garlic, > basil, olive oil and 2/3 cups of the grated Parmesan. Set aside. Drop 2 or 3 > lasagna noodles into the boiling water at a time, cooking for 2 minutes. > Remove noodles to a colander and drain well, repeating with remaining > noodles. Coat the bottom of a 9 x 12 inch baking dish with olive oil. Line > the bottom of the pan with noodles and cover with a layer of the mozzarella > mixture. Repeat layers until all noodles and filling are used, ending with a > layer of pasta. Sprinkle the top with the remaining 1/3 cup of Parmesan > cheese, 1/4 cup of bread crumbs and a bit of olive oil. Bake, uncovered for > 15 to 20 minutes, until bubbly and top is golden. Let sit 5 to 10 minutes > before serving. > Makes 6 servings. > > Quote Link to comment Share on other sites More sharing options...
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