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Totally Fresh Tomato Lasagna

 
One serving costs about $2.22

$2.22 per serving

1 people like this recipe

1 likes

This recipe is ready in 75 minutes

Ready in 1 hour and 15 minutes

4 lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:50%

Spoonacular Score: 50%

 

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Totally Fresh Tomato Lasagnan at home. This recipe makes 4 servings with 541 calories, 25g of protein, and 31g of fat each. For $2.22 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of no-boil lasagna noodles, water, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. It is brought to you by Foodista. It works well as a rather inexpensive main course. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is solid. Similar recipes are Fresh-Tomato Lasagna, Garden-Fresh Lasagna, and Fresh Vegetable Lasagna.

Chianti, Montepulciano, and Sangiovese are great choices for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. The Tenuta di Capraia Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Tenuta di Capraia Chianti Classico

Chianti Classico Tenuta di Capraia is a wine with an optimal complexity and structure. Ruby red color with violet tinges. Intense and rich aroma, vinous, fruit-driven. Pleasant cherry notes, refreshing and well-balanced with hints of integrated vivid tannin.

» Get this wine on Wine.com

Ingredients

Servings:
2 Tbsps
2 Tbsps butter
butter
1 large
1 large egg
egg
3 tsps
3 tsps flour
flour
8 ounces
8 ounces fresh mozzarella
fresh mozzarella
0.13 tsps
0.13 tsps ground pepper
ground pepper
1 cup
1 cup milk
milk
2 Tbsps
2 Tbsps olive oil
olive oil
1 tsp
1 tsp dried oregano
dried oregano
8
8  no-boil lasagna noodles
no-boil lasagna noodles
1 ounce
1 ounce parmesan
parmesan
1.5 tsps
1.5 tsps salt
salt
2 pounds
2 pounds fresh tomatoes
fresh tomatoes
5 cups
5 cups water
water
2 Tbsps butter
2 Tbsps
butter
1 large egg
1 large
egg
3 tsps flour
3 tsps
flour
8 ounces fresh mozzarella
8 ounces
fresh mozzarella
0.13 tsps ground pepper
0.13 tsps
ground pepper
1 cup milk
1 cup
milk
2 Tbsps olive oil
2 Tbsps
olive oil
1 tsp dried oregano
1 tsp
dried oregano
8  no-boil lasagna noodles
8
no-boil lasagna noodles
1 ounce parmesan
1 ounce
parmesan
1.5 tsps salt
1.5 tsps
salt
2 pounds fresh tomatoes
2 pounds
fresh tomatoes
5 cups water
5 cups
water

Equipment

wooden spoon
wooden spoon
oven
oven
loaf pan
loaf pan
sauce pan
sauce pan
whisk
whisk
wooden spoon
wooden spoon
oven
oven
loaf pan
loaf pan
sauce pan
sauce pan
whisk
whisk


Instructions

  1. Preheat oven to 375.
  2. Start the bechamel sauce and do the next steps (4-6) at the same time you're working on it. Ideally, by the time you've finished the bechamel all the components of the lasagna will be ready.
  3. To make the béchamel sauce: melt butter in a quart-sized saucepan over medium heat. Once the butter is barely melted add flour and whisk with a wooden spoon. Add a few tablespoons of milk, mix it in, and then add a few more. Now add small amounts of milk, an ounce or two at a time, and let the milk get hot before you work it into the roux. Be sure the previous batch is fully incorporated and the sauce is smooth before you add more milk. Once you have successfully added all the milk and the sauce is hot and smooth, add the salt and pepper. Cover tightly with a lid and set aside until ready to use.
  4. Slice 8 ounces of mozzarella into inch pieces and sprinkle lightly with salt.
  5. Slice the tops and bottoms off of the tomatoes and discard or reserve for another use. Cut the rest of each tomato into inch rounds.
  6. Put 5 cups of hot water (not boiling) into a loaf pan or casserole and slip the no-boil noodles in one at a time. Let noodles soak for 15 minutes.
  7. In a glass loaf pan, build the lasagna in this order:-A layer of uncooked tomato slices. Drizzle with olive oil and sprinkle with salt and oregano.-1 Noodle-A quarter of the mozzarella distributed on top-A quarter cup of bechamel distributed on top-Sprinkle with parmesan-1 Noodle -A layer of uncooked tomato slices. Drizzle with olive oil and sprinkle with salt and oregano.
  8. Continue the sequence with remaining noodles and filling, finishing with a layer of tomato slices drizzled with olive oil and sprinkled with salt and oregano.
  9. Bake at 375 for 40-45 minutes, until bechamel has puffed up and the edges are bubbling.
  10. Let cool for 15 minutes before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.21
Ingredient
2 tablespoons butter
1 large egg
8 ounces fresh mozzarella
1 cup milk
2 tablespoons olive oil
1 teaspoon dried oregano
8 no-boil lasagna noodles
1 ounce parmesan
2 pounds fresh tomatoes
Price
$0.24
$0.27
$3.48
$0.33
$0.33
$0.10
$0.82
$0.60
$2.66
$8.85

Nutritional Information

Quickview
540 Calories
25g Protein
31g Total Fat
41g Carbs
10% Health Score
Limit These
Calories
540k
27%

Fat
31g
48%

  Saturated Fat
14g
92%

Carbohydrates
41g
14%

  Sugar
10g
11%

Cholesterol
134mg
45%

Sodium
1453mg
63%

Get Enough Of These
Protein
25g
51%

Vitamin A
2677IU
54%

Calcium
494mg
49%

Phosphorus
394mg
39%

Vitamin C
31mg
38%

Vitamin B12
1µg
31%

Vitamin K
27µg
26%

Selenium
16µg
24%

Potassium
793mg
23%

Vitamin B2
0.38mg
22%

Vitamin E
2mg
18%

Zinc
2mg
18%

Fiber
4g
17%

Manganese
0.33mg
16%

Vitamin B6
0.27mg
14%

Magnesium
53mg
13%

Folate
48µg
12%

Vitamin B1
0.16mg
10%

Copper
0.21mg
10%

Vitamin B3
1mg
8%

Iron
1mg
8%

Vitamin D
1µg
8%

Vitamin B5
0.75mg
8%

covered percent of daily need

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