Ingredients
Serves 6
8 Tbsp | butter | |
1 | small white onion, finely grated | |
2 tsp | Pastene Minced Garlic | |
6 | medium carrots, peeled and grated | |
1 | zucchini, peeled and grated | |
2 | celery stalks, chopped | |
¼ cup | fresh basil, chopped | |
2 | 28 oz cans Pastene Kitchen Ready Tomatoes | |
1 lb | mozzarella cheese, coarsely grated | |
15 oz | ricotta cheese | |
½ cup | Pastene Grated Parmesan Cheese | |
16 oz | Pastene Lasagne Festonate | |
salt to taste |
Directions
Prep Time: 25 minutes | Cook Time: 2 hours and 40 minutes
- In a large pot over medium heat, brown the butter and add onion, garlic, carrots, zucchini, celery, and basil; cook for 10 minutes.
- Add the tomatoes and salt to taste. Bring to a boil and then simmer on low for 1½ to 2 hours.
- Preheat oven to 350° F.
- Bring a large pot of salted water to a boil and cook lasagne until al dente. Drain well and lay out each noodle on a clean kitchen towel to prevent sticking until assembly.
- Cover the bottom of a deep casserole pan with a generous layer of the vegetable sauce.
- Next add a layer of lasagne followed by a thin layer of sauce, ricotta, mozzarella, and parmesan cheese, continue to layer until you get to the top. Make the last layer sauce, then mozzarella and parmesan cheese.
- Bake for 40 minutes. Let cool for 5 to 10 minutes and serve.