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Lasagna Marinara

  Chopped onion 75 Milliliter
  Basil leaves 1⁄4 Teaspoon, crushed (1 Milliliter)
  Garlic 1 Clove (5 gm) (Minced)
  Garlic 1 Clove (5 gm), minced
  Salad oil 30 Milliliter (2 Tablespoon)
  Salad/Olive oil 30 Milliliter (2 Tablespoon)
  Condensed tomato soup 1 Can (10 oz)
  Tomato paste 5 1⁄2 Ounce (1 Can, 156 Milliliter)
  Canned tomato paste 5 1⁄2 Ounce (1 Can, 156 Milliliter)
  Water 1 1⁄2 Can (15 oz) (Use Soup Cans)
  Parmesan cheese 30 Milliliter, grated (2 Tablespoon)
  Salt 1 Teaspoon (5 Milliliter)
  Bay leaf 1 Small
  Lasagna noodles 9
  Ricotta cheese 500 Milliliter
  Shredded mozzarella cheese 375 Milliliter

In saucepan, cook onion in oil with basil, thyme and garlic until tender.
Blend in soup, tomato paste, water, Parmesan cheese, salt and bay leaf.
Bring to boil; reduce heat; simmer 30 minutes; stir occasionally.
Remove bay leaf.
In 2 L (2 quart) shallow baking dish, starting with sauce, arrange 3 alternate layers of noodles, Ricotta cheese, sauce and Mozzarella cheese.
Sprinkle with additional Parmesan cheese.
Bake at 180°C (350°F) for 45 minutes or until hot.
Let stand 15 minutes before serving.

Recipe Summary

Main Dish

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Lasagna Marinara Recipe