Fresh Tomato Sauce Lasagna - cooking recipe

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 (28 ounce) cans whole canned tomatoes
2/3 cup thinly sliced fresh basil
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
cooking spray
8 cooked lasagna noodles
1/2 cup finely shredded fresh parmesan cheese
1 tablespoon thinly sliced fresh basil

Preparation

1) In a small pot or Dutch oven, heatl oil over medium heat. Add onion and garlic. Cook until tender, about 10 minutes, stirring occasionally. While this is happening, crush the tomatoes with a food mill or by hand and add them to the pot. (You could probably just buy crushed tomatoes, too, but I haven't tried it.) Bring pot to a boil. Drop heat to a simmer. Cook 80 minutes, until sauce is a little thickened. Kill heat. Add \"2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper.\" Stir. Set aside.
2) Preheat oven to 375\u00b0F Spray a 13x9 Pyrex/baking dish with cooking spray.
3) In a medium saucepan, heat ricotta over medium heat. When hot, add mozzarella. Stir until mozz is all melted, and fully incorporated with the ricotta. Kill heat. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir.
4) Pour 2 cups tomato sauce in baking dish. Spread to cover bottom. Place 4 noodles over the sauce. Add all the ricotta/mozzarella and spread out on noodles. Place 4 remaining noodles on top of cheese. Spread last 2 cups tomato mixture on noodles. Sprinkle with the parmesan. Bake for 15 minutes, \"or until cheese melts and filling is bubbly.\" Take out of oven. Garnish with basil. Give lasagna a few minutes to cool and set. Serve.
Calories, Fat, and Price Per Serving.
290 calories, 11.8 g fat, $1.28.