This is the sauce I used for the lasagna!
Homemade Spaghetti Sauce P1
4 LBS roma tomatoes, peeled, seeded and chopped
2 small eggplant, peeled and chopped
2 small onions, chopped
1 small green pepper, seeded and chopped
4 small carrots, shredded
1 29oz can concentrated crushed tomatoes
3 tbsp dried basil
2 tbsp dried oregano
2 tbsp chopped garlic
2 tbsp olive oil
Heat the oil in a heavy 4-quart pot. Sauté the veggies and garlic for about 10 minutes to soften them. Then add in the tomatoes and canned tomatoes, stir well. Add the dried herbs and stir.
Bring to a simmer, then lower the heat and cover. Cook covered for about an hour, stirring every 15 minutes. Uncover and cook another hour on low (barely simmering).
Ladle into freezer containers, or use within 3 days!Makes about 2.5 quarts.
Monday, July 24, 2006
I made the yummiest lasagna tonight! Paired with a wonderful Fetzer Cab, it was a divine meal!
6 WW lasagna noodles, partially cooked
1 15 oz container light ricotta
1 tbsp each dried oregano and basil
1 tsp garlic powder
1/2 cup parmesan cheese
1 package shredded Italian cheese
1/2 cup frozen spinach, thawed and squeezed dry
1 quart homemade sauce
Mix together ricotta, egg, spices, parmesan, spinach, and a handful of the shredded cheese. Spread a cup of the sauce in the bottom of a 8 x 11 pan, and top with a layer of noodles. spread some ricotta mix over the noodles, then pour more sauce over that. Sprinkle shredded cheese on this, and repeat the layers.
Bake at 350 for an hour, covering the top with foil if it browns too quickly. Let sit 15 minutes before cutting.
I just want to say a special THANKS to Laurie. Since updating my Internet Explorer, I have been unable to post any pictures on this or the 5:4 blog. Laurie has been wonderful and has posted all of my pictures for me for the last two weeks! She deserves a great big hug!