Tomato and ricotta lasagne stack

A tomato and ricotta lasagne stack is not your everyday lasagne. It’s a delightful twist on the classic, layered with rich ricotta cheese and tangy tomatoes. This dish is perfect for those evenings when you crave something comforting yet different. Dive into this recipe to make your own delectable lasagne stack!

Ingredients

• 8 Lasagne sheets
• 1.5 cups of ricotta cheese (375 ml)
• 2 cups of tomato sauce (475 ml)
• 1 cup of fresh basil leaves, chopped (240 ml)
• 1/2 cup of grated parmesan (120 ml)
• 2 tablespoons of olive oil (30 ml)
• 1 teaspoon of salt (5 ml)
• 1/2 teaspoon of pepper (2.5 ml)

Time

• Preparation: 20 minutes
• Cooking: 30 minutes

Serves

• Serves 4

Nutritional Information (Per Serving)

• Calories: 425
• Protein: 18g
• Carbohydrates: 45g
• Fat: 18g
• Sodium: 750mg
• Sugar: 8g

Cooking Instructions

1. Start by boiling the lasagne sheets according to the package instructions. Drain and set aside.
2. In a mixing bowl, combine ricotta cheese, half of the chopped basil, salt, and pepper. Mix well.
3. Lay out a lasagne sheet flat on your work surface.
4. Spread a layer of the ricotta mixture, followed by a spoonful of tomato sauce.
5. Place another lasagne sheet on top and repeat the layers.
6. Once you have your tomato and ricotta lasagne stack built, transfer to a baking dish.
7. Drizzle olive oil over the top and sprinkle with grated parmesan.
8. Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until golden brown on top.
9. Once baked, allow it to cool for a couple of minutes before serving.

Tips

1. Use homemade tomato sauce for a fresher taste and less sodium.
2. You can add some grilled vegetables like zucchini or eggplant between the layers for added flavor and texture.
3. Ensure the lasagne sheets are well-drained to prevent your stack from becoming soggy.
4. Freshly grated parmesan always tastes better than store-bought!

Serving Suggestions

• Garnish your tomato and ricotta lasagne stack with the remaining fresh basil before serving.
• A fresh green salad on the side complements the richness of the lasagne stack.
• If you’re looking for a more filling meal, consider adding a side of garlic bread.

There you have it – a tomato and ricotta lasagne stack that’s both familiar and new. The creamy ricotta melds beautifully with the tangy tomato, creating a dish that’s sure to impress. So, the next time you’re in the mood for lasagne but want something a bit different, remember this recipe. And the best part? It’s perfect for all the health and fitness enthusiasts out there. So, give this recipe a go and take your lasagne game to the next level. Enjoy your meal, and stay fit with AH7!

TOMATO AND RICOTTA LASAGNE STACK

A tomato and ricotta lasagne stack is not your everyday lasagne. It’s a delightful twist on the classic, layered with rich ricotta cheese and tangy tomatoes. This dish is perfect for those evenings when you crave something comforting yet different. Dive into this recipe to make your own delectable lasagne stack!

5 from 1 vote

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Nutritions

Nutrition Facts

TOMATO AND RICOTTA LASAGNE STACK

Amount per Serving

Calories

425

% Daily Value*

Fat

 

18

g

28

%

Sodium

 

750

mg

33

%

Carbohydrates

 

45

g

15

%

Sugar

 

8

g

9

%

Protein

 

18

g

36

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 8 Lasagne sheets
• 1.5 cups of ricotta cheese 375 ml
• 2 cups of tomato sauce 475 ml
• 1 cup of fresh basil leaves chopped (240 ml)
• ½ cup of grated parmesan 120 ml
• 2 tablespoons of olive oil 30 ml
• 1 teaspoon of salt 5 ml
• ½ teaspoon of pepper 2.5 ml

Instructions

• Start by boiling the lasagne sheets according to the package instructions. Drain and set aside.
• In a mixing bowl, combine ricotta cheese, half of the chopped basil, salt, and pepper. Mix well.
• Lay out a lasagne sheet flat on your work surface.
• Spread a layer of the ricotta mixture, followed by a spoonful of tomato sauce.
• Place another lasagne sheet on top and repeat the layers.
• Once you have your tomato and ricotta lasagne stack built, transfer to a baking dish.
• Drizzle olive oil over the top and sprinkle with grated parmesan.
• Bake in a preheated oven at 375°F (190°C) for about 30 minutes, or until golden brown on top.
• Once baked, allow it to cool for a couple of minutes before serving.

Notes

TIPS

1. Use homemade tomato sauce for a fresher taste and less sodium.
2. You can add some grilled vegetables like zucchini or eggplant between the layers for added flavor and texture.
3. Ensure the lasagne sheets are well-drained to prevent your stack from becoming soggy.
4. Freshly grated parmesan always tastes better than store-bought!

SERVING SUGGESTIONS

• Garnish your tomato and ricotta lasagne stack with the remaining fresh basil before serving.
• A fresh green salad on the side complements the richness of the lasagne stack.
• If you’re looking for a more filling meal, consider adding a side of garlic bread.