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Photo of Lasagna with homemade sauce by WW

Lasagna with homemade sauce

7
Points®
Total Time
3 hr
Prep
30 min
Cook
2 hr 15 min
Serves
12
Difficulty
Moderate
Featuring a homemade tomato sauce and three different cheeses, this saucy meatless lasagna provides all the classic, comfort-food flavors and textures you crave. To speed assembly time on the day you are planning to serve this, you can prepare the tomato sauce a day or two ahead of time and store it in an airtight container in the refrigerator until you’re ready to use it. You can also assembly the lasagna a day ahead too, so that you’ll only have to pop the dish in the oven. Pair this hot main dish with a simply dressed salad for a complete meal.

Ingredients

Olive oil

1 Tbsp

Onion

2 large, Spanish-variety, cut in half and thinly sliced

Garlic

6 clove(s), finely chopped

Plum tomato

56 oz, whole canned, diced, and juice reserved

Tomato paste

6 oz

Basil

⅓ cup(s), fresh, or 1 tablespoon dried

Crushed red pepper flakes

¼ tsp

Table salt

1 tsp

Part skim ricotta cheese

1½ cup(s)

Egg

2 large egg(s), beaten

Fresh parsley

¼ cup(s), fresh, chopped, lightly packed

Grated Parmesan cheese

4 Tbsp

Uncooked lasagna noodles

12 item(s), no-cook variety

Whole milk mozzarella cheese

½ pound(s), fresh recommended, shredded

Instructions

  1. To make sauce, heat oil in Dutch oven or large heavy saucepan over medium heat. Add onions and cook, stirring occasionally, until onions start to brown, about 10 minutes. Stir in garlic. Add tomatoes and juice, tomato paste, basil, pepper flakes, and salt; stir to combine. Bring sauce to boil; reduce heat to low and simmer, partially covered, stirring and scraping bottom and sides of pot occasionally, until sauce reduces slightly and thickens, about 1 hour.
  2. Preheat oven to 350°F. Coat lasagna pan or 9 x 13-inch baking dish with nonstick spray.
  3. In medium bowl, combine ricotta, eggs, parsley, and 3 tablespoons Parmesan; stir in about 1/3 cup tomato sauce so ricotta mixture turns pink.
  4. Spoon about 1/2 cup tomato sauce on bottom of prepared pan. Cover sauce with 4 lasagna noodles, breaking some noodles if necessary to form a single layer. Cover noodles with half of ricotta mixture and one-third of mozzarella; spoon one-third of remaining sauce over top. Add another layer of noodles and remainder of ricotta mixture; sprinkle with one-third of mozzarella and another one-third of sauce. Add final layer of noodles and cover with remaining sauce; sprinkle with remaining mozzarella and remaining 1 tablespoon Parmesan.
  5. Cover pan with nonstick foil and bake until noodles are tender, cheese melts, and sauce begins to bubble, 45−50 minutes. Remove foil and bake until browned, 15−20 minutes longer. Remove from oven and let lasagna sit 15 minutes before cutting into 12 pieces.
  6. Serving size: 1 piece

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