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Preparation time
1 hour 30 minutes
Total time:
2 hours 30 minutes
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Ingredients
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45 mL (3 tbsp.) butter, diced
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60 mL (¼ cup) olive oil
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1 onion, chopped
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2 stalks of celery, diced
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2 zucchinis, diced
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227 g (1 package) white mushrooms, diced
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2 L (8 cups) tomato purée
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To taste, salt and pepper
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45 mL (3 tbsp.) minced basil
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500 g (1 box) precooked lasagna noodles
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375 ml (1½ cups) grated Parmesan
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1 small container (300 g) ricotta cheese
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1 ball of mozzarella (about 350 g), grated
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Directions
Sauce
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Heat butter and olive oil in a medium saucepan and sauté the onion.
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Add the celery and zucchini and cook for 5 minutes.
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Add mushrooms and cook 5 more minutes.
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Incorporate tomato purée and then season with salt and pepper.
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Bring to a boil over high heat and simmer for 45 minutes over medium heat.
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At the end of cooking, add the basil and then set aside, covered, for 10 minutes.
Assembling the lasagna.
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Preheat oven to 190°C (375°F).
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Cover the bottom of a 20 cm x 33 cm (8 in. x 13 in.) lasagna dish with sauce. Place 4 lasagna noodles over sauce and then cover with generous amount of sauce.
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Top with a little Parmesan, ricotta, and mozzarella. Repeat to create 5 or 6 layers (alternating pasta, sauce, and cheese).
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Bake for 1 hour. After removing lasagna from the oven, set it aside for 10 minutes before serving.
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