Lasagna with Slow-Roasted Tomato Sauce
April 25, 2019
Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor — which is then enhanced by the onions, Parmesan and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.
CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.
CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.
Persons
10
Notes
CLICK HERE or the highlighted products within the recipe to order products suggested for recipe.
Ingredients
- Sauce
- 3 pounds of plum tomatoes, halved lengthwise
- 2 tablespoons of Olive Oil Marketplace Italian Herb EVOO (purchase here), divided
- 2 teaspoons of dried basil, divided
- 1 1/4 teaspoons of dried oregano, divided
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 cup of water
- 1 6-ounce can of tomato paste
- 1/2 teaspoon of salt
- 1/8 teaspoon of freshly ground pepper
Lasagna
- 1 15- to 16-ounce container of part-skim ricotta cheese
- 1 1/2 cups of reduced-fat shredded mozzarella, divided
- 1/2 cup of grated Parmesan cheese, divided
- 1/2 teaspoon of salt
- 1/4 teaspoon of dried oregano
- 1/8 teaspoon of freshly ground pepper
- 9 Papperdelles Spinach lasagna noodles of (uncooked) (purchase here)
- 10 ounces of baby spinach
Instructions
To prepare sauce:
- Preheat oven to 300°F. Coat a baking sheet with cooking spray.
- Combine tomatoes, 1 tablespoon oil, 1 teaspoon basil and 1 teaspoon oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet.
- Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.
- Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat.
- Add onion, garlic, the remaining 1 teaspoon basil and 1/4 teaspoon oregano; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes.
- Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes.
- Remove from the heat and stir in salt and pepper.
To prepare lasagna:
- Meanwhile, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, salt, oregano and pepper in a bowl.
- Increase oven temperature to 350°.
- Coat a 9-by-13-inch baking dish with cooking spray.
- Spread 2 cups of the tomato sauce in the prepared baking dish.
- Top with 3 lasagna noodles. Top the noodles with half the spinach.
- Dollop half of the ricotta mixture over the spinach, then spread 1 cup of tomato sauce over the ricotta.
- Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full. Place the remaining 3 noodles on top and spread with the remaining tomato sauce.
- Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan.
- Cover with foil that has been coated with cooking spray.
- Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more.
- Let stand for 10 minutes before serving.
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