|
|
|
INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: LOW
1 LB. FRESH RICOTTA CHEESE (OR AS MUCH OR AS LITTLE AS YOU LIKE TO TASTE)
|
1 LB. (1 CAN) TOMATO DICED
|
2 GARLIC CLOVES, CHOPPED
|
RED PEPPER (OPTIONAL)
|
5 TABLESPOONS EXTRA VIRGIN OLIVE OIL
|
FRESH BASIL
|
1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX) OR OVEN READY LASAGNA (PREPARE AS DIRECTED ON THE BOX)
|
SALT TO TASTE
|
RECIPE
HEAT OVEN AT 350°F
ADD THE OLIVE OIL, GARLIC AND RED PEPPER IN A MEDIUM FRY PAN, OVER MEDIUM HEAT
|
BEFORE THE GARLIC STARTS TO BROWN, ADD THE DICED TOMATO AND SALT TO TASTE. STIR AND COOK ABOUT 5 MINUTES
|
WHEN THE TOMATO IS COOKED ADD THE BASIL LEAVES AND TURN THE HEAT OFF
|
IN A MEDIUM BOWL, MIX THE RICOTTA
|
STAR TO ASSEMBLE THE LASAGNA. COAT THE BOTTOM OF AN OVEN DISH WITH THE SAUCE
|
ADD THE LASAGNA PASTA, WITHOUT OVERLAPPING, THEN SPREAD SOME OF THE TOMATO SAUCE, ADD THE RICOTTA OVER THE SAUCE. KEEP ON FORMING THE LAYERS
|
FINISH THE LAYERS WITH THE RICOTTA AND ADD FRESH BASIL. PLACE IN THE PREHEATED OVEN AND COOK AS DIRECTED ON THE LASAGNA BOX OR UNTIL READY
|
WHEN COOKED, TAKE OUT OF THE OVEN AND LET COOL A FEW MINUTES BEFORE SERVING
|
THIS FRESH LASAGNA IS PERFECT DURING THE SUMMER MONTHS, ADD FRESHLY GRATED PARMIGIANO REGGIANO CHEESE AND ENJOY E BUON APPETITO!!