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

pinch nutmeg

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

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