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| Green And Red Lasagna Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 1
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Ingredients
1 lb red tomatoes
1 lb green tomatoes
2 tablespoon olive oil, divided
2 minced garlic cloves
2 tablespoon dry bread crumbs
1/4 teaspoon salt
1/2 cup shredded fresh basil leaves
9 lasagna noodles
1 container (15oz) light
1 ricotta cheese
2/3 cup freshly grated parmesan
1 cheese
1 black pepper
Cooking Directions:
Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop both red & green tomatoes into 1/2" pieces. Heat 1 1/2 Tbls. oil into heavy pan. Add garlic & saute' until fragrant, then stir in tomatoes. Cook, partially covered, over medium heat for 15-20 minutes, until tomatoes have begun to soften. Remove from heat & stir in bread crumbs, salt & basil. Set aside. Cook lasagna noodles in boiling water for about 10 minutes. Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside. Drain noodles, then place in a large bowl of cold water to which 1/2 Tbls. oil has been added. Smear a little of the tomato sauce on the bottom of a 13*9" pan that has been coated with vegetable oil spray. Lay 3 lasagna noodles, side by side, atop the sauce. Spread half of the cheese mixture over noodles, then top with a third of the sauce. Sprinkle with black pepper. Repeat layer once. Top with remaining noodles & remaining sauce. Sprinkle reserved Parmesan cheese over top. Bake in 375 oven for about 20 minutes or until golden brown.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
pasta
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