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!!