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Tomato Basil Lasagna




Source of Recipe


Internet


List of Ingredients




1 10 ounce box no cook lasagna noodles
2 tablespoons olive oil
1 pound shredded mozzarella cheese
2 14.5 ounce cans diced tomatoes, drained well
1 teaspoon finely chopped or pressed garlic
1 cup fresh basil leaves, roughly torn into pieces
1 cup freshly grated Parmesan cheese, divided
1/4 cup dry bread crumbs
olive oil

Preheat oven to 400F. Bring a large pot of water to a boil. Meanwhile, in a large bowl combine the mozzarella, drained tomatoes, garlic, basil, olive oil and 2/3 cups of the grated Parmesan. Set aside. Drop 2 or 3 lasagna noodles into the boiling water at a time, cooking for 2 minutes. Remove noodles to a colander and drain well, repeating with remaining noodles. Coat the bottom of a 9 x 12 inch baking dish with olive oil. Line the bottom of the pan with noodles and cover with a layer of the mozzarella mixture. Repeat layers until all noodles and filling are used, ending with a layer of pasta. Sprinkle the top with the remaining 1/3 cup of Parmesan cheese, 1/4 cup of bread crumbs and a bit of olive oil. Bake, uncovered for 15 to 20 minutes, until bubbly and top is golden. Let sit 5 to 10 minutes before serving. Makes 6 servings.



Recipe