Recipe courtesy of Curtis Aikens
Lasagna
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 641
- Total Fat
- 40
- Saturated Fat
- 24
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 42
- Cholesterol
- 201
- Sodium
- 1206
- Total: 1 hr 30 min
- Prep: 15 min
- Cook: 1 hr 15 min
Ingredients
One 32-ounce can pureed tomatoes
2 teaspoons oregano, dried
2 teaspoons basil, dried
1 1/2 teaspoons salt
2 garlic cloves, minced
2/3 cup red wine
1 cup water
2 large eggs, beaten
1 1/2 pints ricotta cheese
1/3 cup Parmesan cheese
1 pound dry lasagna
1 pound mozzarella, grated
Directions
- Preheat the oven to 350 degrees. In a bowl, mix together the tomatoes, oregano, basil, salt, garlic, wine and water. In another bowl, beat the eggs with the ricotta and Parmesan cheese. Pour some sauce in the bottom of a 9-by-13-inch baking dish. Layer the lasagna, sauce, ricotta and mozzarella. Repeat layering twice, topping with mozzarella. Cover the pan with aluminum foil. Bake 1 hour, then remove foil and cook an additional 15 minutes.