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  1. Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop both red & green tomatoes into 1/2" pcs. Heat 1 1/2 Tbls. oil into heavy pan. Add in garlic & saute/fry' till fragrant, then stir in tomatoes. Cook, partially covered, over medium heat for 15-20 min, till tomatoes have begun to soften. Remove from heat & stir in bread crumbs, salt & basil. Set aside. Cook lasagna noodles in boiling water for about 10 min. Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside. Drain noodles, then place in a large bowl of cool water to that 1/2 Tbls. oil has been added.
  2. Smear a little of the tomato sauce on the bottom of a 13*9" pan which has been coated with vegetable oil spray. Lay 3 lasagna noodles, side by side, atop the sauce. Spread half of the cheese mix over noodles, then top with a third of the sauce. Sprinkle with black pepper. Repeat layer once. Top with remaining noodles & remaining sauce. Sprinkle reserved Parmesan cheese over top. Bake in 375 oven for about 20 min or possibly till golden.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 974g
Calories 845  
Calories from Fat 435 51%
Total Fat 49.41g 62%
Saturated Fat 15.87g 63%
Trans Fat 0.0g  
Cholesterol 59mg 20%
Sodium 1913mg 80%
Potassium 2160mg 62%
Total Carbs 70.57g 19%
Dietary Fiber 11.8g 39%
Sugars 34.92g 23%
Protein 36.18g 58%
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