- olive oil - 2 items. spoons
- garlic - 4 teeth (medium)
- red pepper flakes - 1/4 teaspoons
- cans of tomatoes - 2 pieces (900 g each)
- salt - To taste
- Basil leaves - 6 pieces (large)
- Ricotta - 2 Cups
- Mozzarella cheese - 2 1/2 cups
- cheese Fontina - 2 Cups
- Parmesan cheese - 1 3/4 Cups
- lasagna - 1 piece (cooked according to the instructions on the package)
1. Peel and crush cloves of garlic. Slice the tomatoes. Heat the olive oil in a frying pan over medium heat. Add the garlic, the red pepper flakes and fry until the garlic turns golden brown, about 3 minutes. Put the garlic on a plate. Add the tomatoes and 2 teaspoons of salt. Stew until the tomatoes start to boil, about 45 minutes. Stir with the sliced basil, season with salt if necessary. 2. Preheat the oven to 175 degrees with the counter in the center. Put aside 1 cup of cooked tomato sauce, stir the remaining sauce with ricotta in a bowl. Mix the grated Mozzarella cheese, Fontina and 1 cup of Parmesan in another bowl. Pour the plates of the reserved tomato sauce into a baking dish measuring 22X32 cm. Place on the sauce prepared with lasagna, cutting it as necessary to fill in the blanks. Evenly put 1 cup of sauce mixture and ricotta on lasagna. Sprinkle 1 cup of cheese mixture. Lay another layer of lasagna on top and repeat until 4 layers of cheese and 5 layers of lasagna are obtained. Pour the remaining tomato sauce over the lasagna. Sprinkle the remaining cup of Parmesan cheese. 3. Cover the form with foil and bake for 40 minutes. Remove the foil and bake until the top is browned, 15 to 20 minutes. Cool for 10 minutes before serving.
Servings: 8