RCI-ND.002.0149.001
Tomato Basil Lasagna
Tomato Basil Lasagna from the Recidemia collection
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- box (10 ounces) no-cook lasagna noodles1 unit
- 2 tablespoons
- 1 pound
- x 14½ ounce cans diced tomatoes2 unitdrained well
- 1 teaspoon
- 1 cup
- 1 cup
- ¼ cup
- 1 unit
Method
1
Preheat oven to 375°F and lightly coat a 9x13 inch baking dish with olive oil.
2
Heat 2 tablespoons of olive oil in a large skillet over medium heat, then add minced garlic and sauté for about 30 seconds until fragrant.
3
Add the drained diced tomatoes to the skillet and stir well, cooking for 3-4 minutes to blend flavors; season with salt and pepper to taste.
4
Remove the skillet from heat and gently fold in the torn fresh basil leaves until evenly distributed.
5
Spread a thin layer of the tomato-basil sauce on the bottom of the prepared baking dish.
6
Layer no-cook lasagna noodles over the sauce, overlapping slightly to cover the bottom of the dish.
7
Spread half of the remaining sauce over the noodles, then sprinkle ½ cup of mozzarella cheese evenly across.
8
Layer another set of noodles, then top with the remaining sauce, followed by the remaining ½ pound of mozzarella cheese.
9
Combine the bread crumbs with ½ cup of the Parmesan cheese in a small bowl and sprinkle this mixture evenly over the top.
10
Drizzle a light amount of olive oil over the breadcrumb topping and sprinkle the remaining ½ cup of Parmesan cheese on top.
11
Bake in the preheated 375°F oven for 35 minutes until the top is golden brown and the cheese is bubbling around the edges.
35 minutes
12
Remove from oven and let rest for 5 minutes before cutting and serving.