A hearty vegetarian lasagna that is just as delicious and decadent as the original.
Ingredients:
1 pack of Italiano lasagna
1/8 kilo ricotta cheese
1/8 kilo fresh mozzarella
1/8 kilo parmesan
1 large can whole peeled tomatoes
1 tablespoon tomato paste
1 medium sized onion, chopped
2 cloves of garlic, crushed
3 tablespoons olive oil
Fresh basil
Fresh rosemary
Dried oregano
Fresh thyme
Salt and pepper to taste
Directions:
Finely chop some rosemary and thyme and mix it well with the ricotta, set aside. Start making the sauce by heating the olive oil in a pot then adding the onions, stirring constantly. When the onions are beginning to soften, add the garlic and dried oregano. Continue stirring until onions are soft and translucent and garlic is fragrant. Then add the peeled tomatoes and tomato paste and a sprig of basil and season to taste, stirring until everything is well combined. When it reaches a boil, lower the heat to medium low and cook for an hour or until sauce has thickened considerably.
When the sauce is ready, prepare everything for assembly. Start with a layer of tomato sauce, then a layer of lasagna. Top that with herb ricotta, mozzarella, a sprinkle of parmesan, and some more sauce, add a layer of lasagna and repeat. Top the final layer with a generous helping of sauce and parmesan. Cook in the oven for 30 minutes at 180°C or until the lasagna is soft.
