- 1 liter Mutti strained tomatoes (Passata)
- 3 tbsp extra virgin olive oil
- 2 cloves garlic
- 6 large fresh basil leaves
- Sea salt and cracked black pepper to taste
- 225 g ricotta cheese
- 12 sheets De Cecco oven ready lasagna sheets
- 1 cup Parmigiano Reggiano
- 250 g fresh Santa Lucia Mozzarella
- 100 g San Daniele Mortadella
- In a deep sauce pan heat up olive oil and garlic.
- When garlic starts to sizzle throw in the basil leaves, and pour strained tomatoes in.
- Turn to low to medium heat, partially cover stirring occasionally.
- Cook for 25 minutes, take off heat.
- Let cool a bit then add the ricotta and stir until completely dissolved and you obtain a creamy tomato sauce.
- In a large pot of salted boiling water cook 4 lasagna sheets at a time for 4 minutes.
- When done lay out a clean kitchen towel and lay cooked sheets on to dry.
- Spread some of the tomato and ricotta sauce on the bottom of a 9″x 13″x 1 1/2″ oven safe baking dish, making sure bottom is well covered.
- Take three of the cooked lasagna sheets and lay next to each other covering the bottom of the baking dish.
- Spread some of the sauce covering the pasta sheets.
- Sprinkle some grated parnigiano.
- Toss on the mozzarella bits, and then the minced mortadella.
- Next layer the 4 lasagna sheets perpendicular to the last layer.
- Cut the sheets to fit the dish and stagger the joints.
- Repeat the sauce, parmigiano, mozzarella, mortadella layer.
- Place another layer of lasagna sheets, sauce, parmigiano, mozzarella, and mortadella.
- The last layer is all the same but no mortadella on this one, just sauce, parmigiano, mozzarella.
- So your layers will be 3 lasagna sheets, 4 sheets, 3 sheets, last layer 4 sheets.
- Pre heat oven to 375 degrees F.
- Place lasagna on the middle rack and cook for 30 minutes.
- After 30 minutes turn the oven to high grill for 2 minutes or until top gets crispy and cheese is a nice golden brown, and edges have crisped up.
- Remember to check the lasagna, as cook times may vary with different stoves.
- Take out of oven and let sit for 5 to 10 minutes to give it time to firm up a bit and pieces of lasagna will keep shape.
- Cut and serve.
If you don’t want to boil the lasagna sheets, you can assemble the lasagna with the dry sheets, but add more sauce as the sheets will absorb quite a bit. You may even want the sauce a bit thinner for the oven ready noodles.
- Serving Size: 6 decent size servings