Wednesday, March 3, 2010


Last night I had an urge for lasagna, only my wife is not such a big fan of ricotta. So I went on search for a recipe that did not have any. I found this simple recipe, but made a few changes. I did not have onion so used leeks instead and I added a spinach puree to the top.

Tomato and Mozzarella Lasagna
  • 1 - 2 onions or leeks, chopped
  • 1/2 tablespoon unsalted butter
  • 1 tablespoons olive oil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 3 garlic cloves, minced
  • 1 - 2 (28- to 32-oz) cans crushed tomatoes in thick purée
  • 1/2 cup chopped fresh parsley
  • 1 - 2 TBS fresh orange juice
  • 1/2 lb dry no-boil lasagne
  • 1 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (3 cups)
  • 1/2 cup freshly grated parmesan

Start by melting the butter with oil in a medium pot. Add the leeks or onion and herbs. Cook over medium until softened.

Add the tomato, and cook over medium about 15 minutes until thickened and flavors blended.

Add the parsley and season with salt and pepper.

Soak the pasta in warm water for about 20 minutes until softened.

In a 9 x 13 baking dish, pour in about half the sauce, then layer with pasta sheets.

Top with half the cheese, and another layer of pasta.

Add the rest of the cheese and top with a final layer of pasta. Then top with the remaining sauce.

I added a layer of pureed spinach. In a blender combine fresh spinach, garlic and basil and puree until smooth. Add a touch of oil and water to thin.

Bake in a 375 deg oven about 30 minutes, then finish under the broiler for a minute or two to nicely brown.

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