Servings
6-8
Ready In:
1.5 Hours
Prep Time:
30 Minutes
Ingredients
The Sauce
- 2 lbs. Roman tomatoes, quartered
- 2 lbs. Campari or cherry tomatoes, quartered or halved
- 3 cups onion, chopped
- 4 garlic cloves, smashed
- ½ cup extra virgin olive oil
- 2 tsp. red pepper flakes or to taste
- 1 tsp. kosher salt
- ½ cup basil leaves fresh, minced
The Lasagna
- 20 lasagna pasta sheets
- 2 containers whole milk ricotta cheese (15 ounces each)
- 3 eggs
- 1/2 cup fresh parsley leaves
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 1 1/2 cups shredded Parmesan cheese
Directions
Step 1
Preheat the oven to 375° While oven is warming up bring a large pot of salted water to boil for lasagna pasta sheets.
Step 2
Combined tomatoes onion garlic oil pepper flakes and 1 teaspoon of salt for the sauce and a large baking dish roast tomato mixture in the oven for 45 min. Then cool. Puree tomato mixture with a hand blender or emulsifier or food processor stir and basil sets sauce aside.
Step 3
Blanch lasagna sheets in a boiling water until pliable 1-2 min. arrange pasta sheets in a single layer on a thinly greased sheet of foil or parchment paper.
Step 4
Mix, eggs, parsley, sugar, salt and cheeses until very smooth about 1 min.
Step 5
Coat and 9 x 13″ baking dish with nonstick spray.
Step 6
The lasagna to assemble spread 1 cup tomato sauce into the bottom of the baking dish top sauce with pasta sheets overlapping them slightly and spread them with one cup cheese mixture and then 1 cup tomato sauce repeat layering process three more times spread 1 cup sauce over the last layer of pasta sprinkle with half a cup of Parmesan.
Step 7
Place in the oven until the lasagna is slightly browned and bubbly approximately 45 min. Remove lasagna from the oven and let it rest 30 min. before cutting
Serve lasagna with remaining tomato sauce on the side.