Recipe
Description
What makes this lasagna extra special? A quick homemade sauce. In fact, you can make a double batch of the sauce and freeze a portion for later.
Watch it being made by a first-timer on I Think I Burnt the Water at HSTV.com.
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
1 | (15 oz) container Hy-Vee part-skim ricotta cheese | |
2 | Hy-Vee large eggs, beaten | |
1 c. | grated fresh Parmesan cheese | |
1 tbsp. | Hy-Vee parsley flakes | |
½ c. | water (omit if using traditional Hy-Vee lasagna) | |
1 | recipe Italian Tomato Sauce, recipe follows | |
1 | (12 oz) pkg Hy-Vee oven-ready lasagna (or one 16-ounce pkg traditional Hy-Vee lasagna prepared according to package instructions and rinsed in cold running water) | |
1 | (8 oz) pkg fresh mushrooms, sliced | |
1 c. | packed fresh baby spinach leaves | |
4 c. | Hy-Vee shredded mozzarella | |
1 | (8 oz) ball fresh mozzarella, cut into 15 slices approximately 1/8-inch thick | |
Fresh basil leaves, for garnish | ||
Italian Tomato Sauce: | ||
¼ c. | plus 2 tbsp Hy-Vee Select olive oil, divided | |
1 | medium white onion, minced | |
5 clove(s) | garlic, minced | |
2 | (28 oz each) cans Hunts crushed tomatoes, undrained | |
1 tbsp. | Hy-Vee parsley flakes | |
2 tsp. | Hy-Vee Italian seasoning | |
2 tsp. | Hy-Vee dried basil | |
1 tsp. | Hy-Vee dried oregano | |
2 | bay leaves | |
2 | sprigs fresh rosemary or 1 tsp dried rosemary | |
½ tsp. | Hy-Vee salt | |
3 tbsp. | Hy-Vee butter, cut into cubes |
Directions
- Preheat oven to 375 degrees. Spray a 13-by-9-by-2-inch pan with cooking spray; set aside. In a medium mixing bowl combine ricotta cheese, eggs, Parmesan cheese and parsley flakes; set aside. Stir water into prepared Italian Tomato Sauce. (If using traditional lasagna, do not add water to sauce.)
- Spread 1 cup sauce in the bottom of prepared pan. Layer 4 lasagna noodles to cover the sauce. Spread with one-third of ricotta cheese mixture and top with 2 cups sauce, one-third mushrooms, one-third spinach and 1-1/3 cups shredded mozzarella cheese. Repeat twice. Top with a final layer of noodles, pressing down gently; top with remaining sauce. Cover with foil and place on a baking sheet to catch spills.
- Bake for 1 hour. Remove foil. Top with fresh mozzarella slices. Press basil leaves into cheese. Return to oven for 10 to 15 minutes or until cheese begins to brown. Remove from oven; cool 15 minutes before serving.
- To make Italian Tomato Sauce,in a large heavy saucepan, heat 2 tablespoons of the olive oil over medium-high heat. Add onion and garlic and saute; until translucent, about 5 minutes. Add remaining olive oil, tomatoes, herbs and salt; bring to boiling.
- Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Remove and discard bay leaves and rosemary sprigs. Add butter cubes and stir until melted. Let simmer for another 5 minutes. Remove from heat and let cool.
Nutrition facts
Servings
500 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 100mg
- Sodium: 870mg
- Total Carbohydrates: 37g
- Protein: 28g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 15%
0%
Iron 20%
0%
Calcium 50%
Recipe Source:
Hy-Vee Seasons Holiday 2012, I Think I Burnt the Water on HSTV.com.