Tomato Cheese Lasagna
I walked into my mil's house one evening and was overcome with the heady scent of tomatoes, herbs, and cheeses. She was making lasagna, and this is the recipe she uses. Very tasty stuff. If you want to make this veggie-friendly, omit the bone and use salt and pepper as desired. Serve with a fresh green salad, crusty bread, and of course a lovely little glass of red. Prep time includes making the sauce, and i would also highly recommend using the pre-cooked lasagna noodles.
Steps
To make the sauce: take the onion and garlic , and saut in olive oil in a large pot for a few minutes.
Add the tomatoes , tomato paste , bay leaf , herbs , crushed red pepper , and prosciutto or ham bone.
Simmer gently for about an hour and a half.
Remove the bone , puree the sauce , and taste for seasoning.
The cheeses: keep parmesan and mozzarella in separate piles.
Add the chopped basil and parsley to the ricotta , and season with freshly ground black pepper.
Layer the lasagne: in a dish that is 10x6x2 , begin with a light layer of sauce on the bottom.
Cover with a sheet of pasta , and spread it with sauce.
Sprinkle with parmesan and mozzarella.
Cover with another sheet of pasta and sauce.
Put half of the ricotta and herb mixture on this layer.
Repeat with a layer of pasta , sauce , and mozzarella and parmesan , then another layer of pasta , topped with remaining ricotta.
Make one more layer of pasta and mozzarella and parmesan , ending with a top layer of pasta and sa.
Ingredients
tomatoes, red onion, garlic cloves, olive oil, tomato paste, bay leaf, fresh thyme, basil, parsley, crushed red pepper flakes, prosciutto, parmesan cheese, buffalo mozzarella, ricotta cheese, fresh basil leaf, fresh italian parsley, ground black pepper, lasagna noodle