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Cheese and tomato lasagna
6 servings
Ingredients
1 cup (250 grams) of fresh cheese, drained
1 tablespoon of fresh parsley, minced
1 tablespoon of fresh basil, minced
freshly ground black pepper
60 grams of goat cheese
or grated parmesan cheese
125 grams of grated mozzarella cheese
9 rectangles of instant lasagna
Fresh tomato sauce
2 tablespoons of olive oil
2 mashed cloves of garlic
1 minced onion
7 red tomatoes, pealed, seedless and minced
2-3 tablespoons of tomato paste
1 laurel leaf
3 stems of thyme
or ½ teaspoon of dry thyme
1 small piece of ham or bacon
½ cup (125 grams) of water
1 teaspoon of sugar
Preparation
In a bowl place the fresh cheese, parsley, basil and black pepper. Mix and set on the side. In another bowl mix the goat cheese or parmesan and the mozzarella. Set on the side. Sauce: Heat oil in a frying pan at medium heat and sauté the garlic and onions for 3 minutes. Add the tomatoes and cook for 4-5 more minutes mixing it. Add the tomato paste, the laurel leaf, thyme, ham of bacon, water & sugar, lower the flame and let it boil for 45-55 minutes, mixing often, until the sauce thickens and decreases. In a greased pan of 18 x 28 place 3 slices of lasagna. Add a third of the tomato sauce, then a third of the fresh cheese and a third of the goat cheese and mozzarella mix. Repeat these layers twice and finish with a layer of cheese. Bake for 30 minutes or until its all really hot and the cheese make bubbles.
Note
Oven temperature 180C
If you can’t get a hold of instant lasagna (you don’t need to cook) use dry lasagna –which is more common— but cook “al dente’ before using it, or else buy fresh lasagna and cook if for a third of the time you’d use for dry lasagna.
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