Guest guest Posted March 13, 2009 Report Share Posted March 13, 2009 This was good -- a " light " lasagna, which I like. You can taste the basil in every single bite, which is wonderful! (I just discovered last year how wonderful fresh basil is!) It's not too tomato-ey, which I like, too. Compared to other lasagnas, this was cheap and very easy to make. This is a keeper recipe. I bet I could even crumble some tofu up with the cheese next time and wouldn't even notice it!! I'll try that next time and report back. I have one problem with the noodles -- the recipe is a little unclear, saying to use no cook lasagna noodles and then the instructions say to boil them for 2 minutes, which confused me. I decided I was too lazy to boil them and followed the package on the Great Value Oven Ready noodles, which was to add one cup of water to the whole mixture, cover tightly with two layers of aluminum foil, and bake for 60 minutes. The noodles were done. I think I'll boil next time, I now understand that it will bake quicker. Thanks, AJ! 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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