Source:

Terri McK

Serves/Makes:6

Ingredients

• 9 sheets un-cooked lasagne pasta
• Tomato Sauce:
• 3 tbsp (45 ml) olive oil
• 2 cloves garlic, crushed
• 2 lbs (.9 kg). fresh tomatoes, peeled, or canned, drained
• 2 tbsp (30 ml) chopped fresh basil, 6 whole leaves reserved
• salt and pepper
• pinch sugar
• Filling:
• 1 lb (.5 kg). ricotta cheese
• 3 tbsp (45 ml) unsalted butter
• 8 oz (224 grm). mozzerella cheese, grated
• salt and pepper
• pinch nutmeg

Preparation

• Cook pasta according to directions, drain, reserve covered with damp cloth.
• In large sauce pan, on medium heat, add oil, then garlic, cook 1 minute.
• Add tomatoes, basil, salt, pepper, and sugar.
• Lower heat and simmer 35 minutes.
• Add more seasoning if desired.
• In bowl beat ricotta and butter together until creamy, stir in remaining ingredients.
• Oil rectangular dish and place 3 lasagna noodles.
• Cover with one third of the sauce and spread evenly then spread over top a layer of cheese.
• Add another 3 sheets of pasta over top and cover with more sauce and repeat with another layer of cheese.
• Add the remaining cheese and cover with another layer of pasta, top with sauce.
• Cover with foil and bake 20 minutes at 375 degrees (200 C.).
• Uncover and cook 10 more minutes.
• Garnish with reserved leaves and let stand 15 minutes before cutting.

Comments

For a large group just double up on ingredients.