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Jersey Fresh Lasagna
Jersey Fresh Lasagna
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Sauce:
2 (28 oz) cans of Jersey Fresh Crushed Tomatoes cans


Pasta:
1 lb lasagna noodles


Cheese Filling:
4 eggs
4 cups (2 lbs) skim milk ricotta
2 cups fresh mozzarella, cut into small pieces
2 Tb dried or fresh oregano
2 Tb dried or fresh basil
2 Tb dried or fresh parsley
1/4 tsp black pepper
1 tsp chopped garlic in olive oil
Diced shallots


Topping:
Basil
Oregano
Grated cheese
Slices of fresh green peppers, mushrooms or whatever you prefer



Preheat the oven to 350 degrees.


Pasta:
Bring 4 to 5 quarts of water to a boil in a large pot
Add one TB of olive oil and sprinkle some salt
Add 1 lb of lasagna to the boiling water – two to three pieces at a time in a crisscross manner
Cook uncovered for 8 minutes.
Drain in a colander and rinse with cool water


Cheese Filling:
In a large bowl, beat the eggs
Stir in ricotta
Add mozzarella, Parmigiano Reggiano, oregano, basil, parsley, black pepper, garlic and shallots
Mix together


Lasagna:
Cover the bottom of a large casserole dish with Jersey Fresh crushed tomatoes (casserole dish should be approximately 10 inches long, at least 4 inches deep, and wide enough for three pieces of lasagna – about 8 inches)
NOTE: spices are included in the cheese mixture, sauce is used as is so its pure tomato taste can come through
Put down one layer of pasta – three pieces of lasagna
Cover with 1/3 of the cheese mixture
Generously cover cheese mixture with sauce, adding a little water as needed
Put second layer across the opposite direction, cutting it to fit
Add 1/3 of the cheese mixture
Put third layer of lasagna – three pieces
Add remaining cheese on top
Cover with sauce
Last layer, alternate direction again, cover generously with sauce.
Sprinkle basil and oregano on top, add some grated cheese and slices of fresh green peppers, mushrooms or whatever you prefer.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake another 15 minutes.
Let lasagna stand 10 minutes before cutting.


Makes ten servings.


Lasagna can also be refrigerated after baking and reheated at 350 degrees for 50 minutes covered, and 10 minutes uncovered. Let stand 10 minutes before cutting. Sometimes the sauce can be soaked up so have extra Jersey Fresh Crushed Tomatoes on hand.


Recipe and photograph courtesy of www.GreenerNewJersey.org

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Jersey Fresh Lasagna
This is a QR Code
Scan here to get
this recipe on
your phone

Sauce:
2 (28 oz) cans of Jersey Fresh Crushed Tomatoes cans


Pasta:
1 lb lasagna noodles


Cheese Filling:
4 eggs
4 cups (2 lbs) skim milk ricotta
2 cups fresh mozzarella, cut into small pieces
2 Tb dried or fresh oregano
2 Tb dried or fresh basil
2 Tb dried or fresh parsley
1/4 tsp black pepper
1 tsp chopped garlic in olive oil
Diced shallots


Topping:
Basil
Oregano
Grated cheese
Slices of fresh green peppers, mushrooms or whatever you prefer



Preheat the oven to 350 degrees.


Pasta:
Bring 4 to 5 quarts of water to a boil in a large pot
Add one TB of olive oil and sprinkle some salt
Add 1 lb of lasagna to the boiling water – two to three pieces at a time in a crisscross manner
Cook uncovered for 8 minutes.
Drain in a colander and rinse with cool water


Cheese Filling:
In a large bowl, beat the eggs
Stir in ricotta
Add mozzarella, Parmigiano Reggiano, oregano, basil, parsley, black pepper, garlic and shallots
Mix together


Lasagna:
Cover the bottom of a large casserole dish with Jersey Fresh crushed tomatoes (casserole dish should be approximately 10 inches long, at least 4 inches deep, and wide enough for three pieces of lasagna – about 8 inches)
NOTE: spices are included in the cheese mixture, sauce is used as is so its pure tomato taste can come through
Put down one layer of pasta – three pieces of lasagna
Cover with 1/3 of the cheese mixture
Generously cover cheese mixture with sauce, adding a little water as needed
Put second layer across the opposite direction, cutting it to fit
Add 1/3 of the cheese mixture
Put third layer of lasagna – three pieces
Add remaining cheese on top
Cover with sauce
Last layer, alternate direction again, cover generously with sauce.
Sprinkle basil and oregano on top, add some grated cheese and slices of fresh green peppers, mushrooms or whatever you prefer.
Cover with aluminum foil and bake for 30 minutes.
Remove foil and bake another 15 minutes.
Let lasagna stand 10 minutes before cutting.


Makes ten servings.


Lasagna can also be refrigerated after baking and reheated at 350 degrees for 50 minutes covered, and 10 minutes uncovered. Let stand 10 minutes before cutting. Sometimes the sauce can be soaked up so have extra Jersey Fresh Crushed Tomatoes on hand.


Recipe and photograph courtesy of www.GreenerNewJersey.org

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