Cheese Lasagna From Scratch

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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

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Heat olive oil in a skillet , and add the chopped onion and garlic.

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Cook over medium-high heat until softened , then add the salt , pepper and sage.

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Stir in wine , allow most liquid to boil off.

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Stir in the undrained tomatoes and tomato paste , simmer 15 minutes until thickened.

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Put the ricotta , 1-1 / 2 cups mozzarella , and grated cheese blend in a bowl.

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Grate in the nutmeg , and mix well with a fork.

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Preheat oven to 375f.

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Boil and drain noodles on kitchen towels.

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Spread half the sauce in the bottom of a 13 x 9 x 2 baking dish , and cover with a single layer of noodles.

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Layer half the ricotta mixture over the noodles.

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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.

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Bake uncovered 20 minutes , spread additional mozzarella , and bake another 10 minutes , until cheese is melted.

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Rest 15 minutes before cutting.

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Ingredients

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lasagna sheets, olive oil, onion, garlic cloves, salt & pepper, ground sage, white wine, italian plum tomatoes, tomato paste, ricotta cheese, mozzarella cheese, cheese, fresh nutmeg