The perfect balance of sweet, savory, and comforting.
Lasagna is always a go-to dish to make when I have a long week ahead. With election week occurring, there is nothing more that I want on my plate than something comforting and nourishing.
Lasagna Sheet Layer:
1 (9 oz) Box of Oven-Ready Lasagna
Honey Roasted Tomato Layer:
1 Cup Cherry Tomatoes - Sliced
1 Tbsp of Honey
3 Tbsp of Olive Oil
1 Tbsp of Minced Garlic
Pinch of Salt & Pepper
Preheat oven to 400°F. Slice cherry tomatoes in half. Place on a lined baking sheet cut side up. Drizzle the honey and olive oil. Add minced garlic, salt, and pepper. Bake the tomatoes for 20 minutes.
Tomato Sauce Layer:
1 Tbsp of Olive Oil
1 Tbsp of Minced Garlic
1/4 Cup Fresh Basil
2 Cups Canned Diced Tomatoes
Pinch of Salt, Pepper, Italian Spice & Red Pepper Flakes
1 Cup of Spinach
Splash of Red Wine
Heat olive on in a pot on medium-high heat. Add garlic and basil. Once the garlic is golden brown, add diced tomatoes. Add seasonings and spinach; once the spinach cooks-down turn the heat down to simmer. Simmer for 15 minutes. Add a splash of wine before removing it from the heat.
Ricotta Layer:
1 & 1/2 Cup of Ricotta
1 Egg
1 Tbsp of Minced Garlic
Pinch of Salt & Pepper
Combine ricotta, egg, garlic, salt, and pepper in a mixing bowl.
Mozzarella Layer:
8 oz of Mozzarella
Assembly:
Preheat oven to 375°F. Assemble lasagna by first adding a layer of tomato sauce. Next, add the oven-ready lasagna sheets. Next, add more tomato sauce. Afterward, add the ricotta. Followed by shredded Mozzarella. Lastly, add the honey-roasted tomatoes. Repeat these steps and create at least three layers.
Bake for 25 minutes. Broil for 2-4 minutes or until the top of the lasagna turns golden brown.
Allow lasagna to rest for about 8 minutes before serving.