Monday, July 28, 2008


1 32-ounce can pureed tomatoes
2 teaspoons oregano, dried
2 teaspoons basil, dried
1 1/2 teaspoons salt
2 garlic cloves, minced
2/3 cup red wine
1 cup water
2 large eggs, beaten
1 1/2 pints ricotta cheese
1/3 cup Parmesan cheese
1 pound dry lasagna
1 pound mozzarella, grated

Preheat the oven to 350 degrees. In a bowl, mix together the tomatoes, oregano, basil, salt, garlic, wine and water. In another bowl, beat the eggs with the ricotta and Parmesan cheese. Pour some sauce in the bottom of a 9 by 13-inch baking dish. Layer the lasagna, sauce, ricotta and mozzarella. Repeat layering twice, topping with mozzarella. Cover the pan with aluminum foil. Bake 1 hour, then remove foil and cook an additional 15 minutes.

1 comment:

Caroline said...

Addung the red wine is a great idea.