1 lb. lasagna pasta
1 lb. mozzarella, grated on shredder side of a box grater
1 lb. ricotta., mixed with a ¼ cup of milk
½ cup minced fresh flat-leaf parsley
½ lb grated cheese, parmigiano, pecorino or mixture
Tomato Sauce (see below)
For the sauce:
3 tablespoons olive oil
1 small onion, minced
2 garlic cloves, minced
1 28-oz can of Red Gold Crushed Tomatoes
1 15-oz can of Red Gold diced tomatoes
salt & pepper to taste
Preheat oven to 400 degrees F.
Lasagna pan: 9 x 12 inches with at least 3-inch deep sides
Make the Sauce:
Heat the olive oil in a medium saucepan. Add the onion. Cook until softened on medium-high heat, about 3 minutes. Add the garlic. Cook another 1-2 minutes. Add the tomatoes. Season with salt & pepper. Simmer for at least 10 minutes or longer.
Make the Lasagna:
Boil the pasta until al dente and rinse briefly in cool water. Mix the ricotta, milk, and shredded mozzarella in a medium mixing bowl. Season with salt & pepper. Add pinch of nutmeg and parsley. Mix until smooth.
Spoon a thin layer of sauce at the bottom of the pan. Spread a single layer of pasta. Drizzle a little sauce on top. Spoon dollps of the ricotta mixture. Sprinkle some grated