Ingredients:
- 7 sheets of lasagne, or however many you need for your dish. You will need enough for 3 layers (cook in boiling water for 10 min or al dente)
- 1 pound of Ricotta cheese (I like the taste of Trader Joe’s part skim Ricotta)
- Tomato sauce (I sauté 1 medium red onion in olive oil with 1 small clove of minced garlic, 2 diced carrots, 2 diced ribs of celery –when soft, add 14 oz can of no salt tomatoes, black pepper to taste, 2 generous pinches of dried oregano, 1 generous pinch each of dried thyme and basil, and knife’s point of Cayenne pepper. Fresh herbs or tomatoes can be used; proportions are to taste. Simmer for another 20 min, and purée if desired. I use ½ of the yield and freeze the rest.)
- 4 to 5 oz of grated Gruyère cheese
- ¼ cup of grated Parmesan
- Nutmeg to grate
Method
- Boil and drain lasagne
- In bowl mix Ricotta with the Parmesan cheese, black pepper and freshly ground nutmeg to taste.
- Arrange two sheets of cooked lasagne on the bottom of an oven proof dish, or whatever you need to make a layer.
- Spread half the Ricotta mixture on that layer, and cover with a second layer. Repeat the process with the rest of the Ricotta mixture.
- Place the 3 rd layer on top, cover with the sauce. On the sauce sprinkle the grated Gruyère.
- Bake in 350F oven for at least 30 min or until the cheese looks melted and begins to brown a bit.