Lasagna

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Wendy from Calfornia submitted this recipe which was a winner in our Italian recipe contest judged by Mary Ann Esposito of Ciao Italia.

Prep time: 45 Minutes

Cook time: 50 Minutes

Total time: 1 Hour, 45 Minutes

Yield: 4 servings

Course:
Cuisine:
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Ingredients

  • 1/2 lb. lasagna noodles, no boiling type
  • 1 8 oz. pkg. philadelphia neufchatel cream cheese
  • 1/2 cup milk, any fat percentage
  • 1 cup grated reggiano parmigiana cheese
  • 1 ball shredded fresh buffalo mozzarella (type packed in water preferred)
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, chopped
  • 4 tbsp. organic olive oil
  • 2 lbs. fresh tomatoes, blanched, skinned, and deseeded or 1 large can imported organic roma tomatoes, also seeded
  • 1 cup fresh chopped basil
  • 1/2 cup water

Directions

  1. In a bowl, cream together: 1 8 0z. pkg. softened philadelphia neufchatel cream cheese, 1/2 cup milk, any fat desired
  2. Add to cream cheese mixture: 1 ball shredded fresh buffalo mozzarella (type packed in water preferred), put to side
  3. Saute until soft: 1 medium yellow onion, chopped, 4 cloves garlic, chopped, 4 tbsp. organic olive oil
  4. Add: 2 lbs. fresh tomatoes blanched, skinned, and deseeded, a little bit at a time or 1 large can imported organic roma tomatoes, also seeded 1 cup fresh chopped basil
  5. Simmer sauce for 40 minutes. Add 1/2 cup water, correct seasoning - salt and pepper taste
  6. Layer in a 8x11 or similar size pan starting with: 1/2 cup sauce then: layer 3 lasagna noodles, overlapping slightly to cover the sauce pour enough cheese mixture to cover lasagna, sprinkle parmesan all over the mixture
  7. Repeat with lasagna going in opposite direction
  8. Repeat again with lasagna turned again
  9. Finish with sauce and parmesan cheese
  10. Bake covered with foil at 350 degrees, for 45 minutes or until center is hot and sides bubbling
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