Ingredients
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12 1/2 ounces fresh lasagna noodles (cook according to directed on package if not using fresh)
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2 tablespoons olive oil
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1 medium onion, diced
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4 large garlic cloves, minced
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2 large carrots, fine dice
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2 large celery ribs, thinly sliced
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1 bell pepper, diced
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2 tablespoons fresh basil, chopped
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2 tablespoons dried oregano
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1 tablespoon fresh parsley
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1 teaspoon salt
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1 teaspoon pepper
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1 bay leaf
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2 (28 ounce) cans crushed tomatoes
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2 eggs
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4 ounces mozzarella cheese, cubed
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12 ounces mozzarella cheese, shredded
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1 1/2 lbs ricotta cheese
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1/4 cup romano cheese, grated
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nutmeg, fresh grated to taste
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Instructions
- Preheat oven to 350 degree.
- Boil a large pot of salted water, set aside for noodles.
- Sauce:
- Heat oil in large heavy pot.
- Saute vegetables for 10 minutes.
- Add the canned tomatoes and herbs bring to a boil then reduce and simmer for 30 minutes stirring often.
- Cheese mixture:
- Mix all cheese ingredients together,set aside.
- In a 9x13 casserole dish place 1 cup of the sauce in bottom of dish.
- Take 2 of the noodles dip into the water and shake to remove water and place over the sauce on bottom of pan; spread with 1 cup of cheese mixture; follow with 1/2 cup mashed potatoes; then 1 cup sauce.
- Repeat step #10 for two more layers.
- Place the last two noodles on top spread remaining cheese mixture on noodles; arrange the sliced mozzarella cheese on top of the cheese mixture; top with remaining sauce; sprinkle with grated cheese.
- Bake lightly covered with foil for 30 minutes uncover and bake 15-20 more minutes. Let rest 15 minutes before slicing.