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2 tb Oil
2 cn (28 oz) canned tomatoes
Salt; to taste
Pepper; to taste
Parsley; to taste
Oregano; to taste
1 Bay leaf
2 cn (6 oz) tomato paste
12 oz Water; 2 cans worth
2 qt Ricotta cheese
Fresh parsley; chopped, for color
Salt and pepper; to taste
2 c Parmesan cheese
1 1/2 lb CREAMETTE lasagna noodles; or fresh
Cover bottom of large dutch oven with oil. Squish 2 cans whole tomatoes into big pan and season with salt, pepper, parsley, oregano, and bay leaf. Simmer for 1/2 hour. Then add 2 cans tomato paste and 2 cans water. Cover and cook 2 hrs on low.
Filling: In lg bowl combine ricotta, eggs, parsley, salt and pepper, and parmesan cheese and stir until blended.
Boil lasagna noodles if boxed or can use uncooked if fresh. In large lasagna pan, layer starting with sauce, then noodles, then filling till reach top of pan, ending with sauce layer.
Bake at 350 for 45-60min to heat through. (Cover with foil most of time).