Marjy’s Lasagna
Source: Marjy
Time: 1/2 hour
for preparation, 1 hour for baking.
This recipe needs no
pre-boiling of the noodles, because the sauce is watery and it is covered in the
oven.
Ingredients:
1 onion
2 cloves garlic
2 cans (16 oz) of tomatoes
(4-5 fresh tomatoes)
2 tsp of oregano
Carrots, zucchini,
mushrooms or all (~4 cups total), grated
15 oz ricotta cheese
1 lb mozzarella cheese,
cut into 1/2-inch hunks
1 lb lasagna noodles
Preheat the oven to 350
degrees. To make the sauce, fry the onion and garlic until the onion is
transparent. Add tomatoes, oregano, and vegetables. Cook until hot and blended.
In a baking dish, spread a thin layer of sauce on the bottom, then a layer of
noodles, and half of each kind of cheese. Spread out a little under half of the
remaining sauce, a layer of noodles, and the rest of the cheese. Spread out most
of the remaining sauce, reserving some for a layer on top. Place a layer of
noodles and the rest of the sauce on the top to prevent the noodles from
becoming crisp. A variation on the layering is to put noodles in between every
layer. Cover with tin foil and bake for 1 hour.