Tomato Cheese Lasagna Recipe

Name: Tomato Cheese Lasagna
Prep time: 45 min
Cook time: 190 min
Total time: 235 min
Yield: Serves 1 or more
Ingredients: 2 (28-ounce) cans crushed tomatoes; Red Onion; Garlic Cloves; 2 tablespoons olive oil; 6 tablespoons tomato paste; 1 bay leaf; Fresh Thyme; ¼ cup chopped fresh basil; ¼ cup chopped fresh parsley; Crushed Red Pepper Flakes; Prosciutto; Parmesan Cheese; Buffalo Mozzarella; Ricotta Cheese; Fresh Basil Leaf; Fresh Italian Parsley; Ground Black Pepper; Lasagna Noodle

Indulge in this irresistible Tomato Cheese Lasagna recipe, inspired by a family secret! Layers of rich tomato sauce, creamy ricotta, and melted mozzarella create a symphony of flavors. This recipe uses pre-cooked lasagna noodles to simplify the process, allowing you to focus on savoring the deliciousness. Perfect for a comforting weeknight dinner or a special occasion, this lasagna is sure to become a new family favorite. Easily adaptable for vegetarians – simply omit the prosciutto/ham bone. Serve with a fresh green salad and crusty bread for a complete culinary experience.

Prep Time 45 mins

Cook Time 190 mins

Calories 398.5 kcal

Protein 45g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tomato Cheese Lasagna

2 (28-ounce) cans crushed tomatoes
Red Onion
Garlic Cloves
2 tablespoons olive oil
6 tablespoons tomato paste
1 bay leaf
Fresh Thyme
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
Crushed Red Pepper Flakes
Prosciutto
Parmesan Cheese
Buffalo Mozzarella
Ricotta Cheese
Fresh Basil Leaf
Fresh Italian Parsley
Ground Black Pepper
Lasagna Noodle

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How to Make Tomato Cheese Lasagna

**Make the Sauce:** Sauté 1 medium onion, finely chopped, and 4 cloves garlic, minced, in 2 tablespoons of olive oil in a large pot for 5 minutes, until softened.
Add 2 (28-ounce) cans crushed tomatoes, 6 tablespoons tomato paste, 1 bay leaf, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon crushed red pepper flakes, and 4 ounces prosciutto or ham bone (optional).
Simmer gently for 90 minutes, stirring occasionally.
Remove the bone (if using). Carefully puree the sauce using an immersion blender or in a regular blender (in batches). Taste and season with salt and pepper to your preference.
**Prepare the Cheese Filling:** In a medium bowl, combine 15 ounces ricotta cheese, ¼ cup chopped fresh basil, ¼ cup chopped fresh parsley, and freshly ground black pepper to taste.
**Assemble the Lasagna:** Preheat oven to 350°F (175°C). In a 10x6x2 inch baking dish, spread a thin layer of sauce.
Layer with 3-4 pre-cooked lasagna noodles, slightly overlapping if necessary.
Spread a layer of sauce over the noodles.
Sprinkle with ½ cup grated Parmesan cheese and ½ cup shredded mozzarella cheese.
Repeat layers: noodles, sauce, ½ of the ricotta mixture, Parmesan and mozzarella.
Repeat layers: noodles, sauce, mozzarella and parmesan.
Top with remaining noodles, sauce, and the remaining Parmesan cheese.
Cover the lasagna with aluminum foil.
Bake for 20 minutes.
Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and bubbly.
Let the lasagna rest for at least 5 minutes before cutting and serving.
Cut into portions, grate fresh Parmesan cheese over each serving, and enjoy!