Tomato and Mozzarella Lasagne
- 3 onions, chopped
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 6 garlic cloves, minced
- 3 (28- to 32-oz) cans crushed tomatoes in thick puree
- 1 cup chopped fresh parsley
- 1/4 cup fresh orange juice
- 18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb)
- 2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups)
- 1 cup freshly grated parmesan
- Cook onions in butter and oil with oregano, thyme, and salt and pepper to taste in a 4-quart saucepan over moderate heat, stirring, until onions are softened.
- Add garlic and cook, stirring, 1 minute.
- Add tomatoes and simmer, uncovered, stirring occasionally, until slightly thickened, about 18 minutes.
- Remove from heat and stir in parsley, orange juice, and salt and pepper to taste.
- Preheat oven to 375F.
- and butter 2 (13- by 9-inch) baking dishes.
- Soak lasagne sheets in hot water to cover by 1 inch until softened and flexible, about 20 minutes.
- Spread 1 1/2 cups sauce in each baking dish and top sauce in each dish with 3 drained pasta sheets, overlapping if necessary.
- Sprinkle 1 cup mozzarella and 1/4 cup parmesan evenly in each dish.
- Top with 3 drained pasta sheets per dish, overlapping if necessary.
- Repeat layering with 1 cup mozzarella, 1/4 cup parmesan, 1 cups sauce, and 3 drained pasta sheets in each dish.
- Finish assembling lasagne by topping each with 1 cups sauce.
- (You will have leftover sauce and mozzarella.)
- Bake lasagne, covered with foil, in middle of oven 30 minutes.
- Remove foil and sprinkle evenly with remaining 2 cups mozzarella.
- Bake until bubbling and cheese is melted, about 10 minutes more.
- Serve lasagne with some of remaining sauce, reheated.
onions, unsalted butter, olive oil, oregano, thyme, garlic, tomatoes, parsley, orange juice, boil, fresh mozzarella, freshly grated parmesan
Taken from www.epicurious.com/recipes/food/views/tomato-and-mozzarella-lasagne-103062 (may not work)