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Ingredients
US|METRIC
4 SERVINGS
- 1 can diced tomatoes (28-ounce, in juice)
- 1 can crushed tomatoes (28-ounce)
- 2 Tbsp. extra-virgin olive oil
- 3 cloves garlic (minced)
- 1/2 tsp. red pepper flakes
- 1/2 tsp. salt
- 2 tsp. dried basil
- 3 cups part-skim ricotta cheese (about 24 ounces)
- 4 oz. grated Parmesan cheese (about 2 cups)
- 8 oz. shredded mozzarella cheese (about 2 cups)
- 2 large eggs (lightly beaten)
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
- 2 1/2 tsp. dried parsley (or 2 tablespoons chopped fresh)
- 1 tsp. dried basil (or 2 teaspoons chopped fresh)
- 16 oven-ready lasagna noodles (Barilla, no boiling required)
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