1/4 cup finely chopped onion
1 clove of garlic, minced
2 tablespoons olive oil
1 kg of peeled and diced tomatoes, or 2 cans of pure tomato sauce, or 2 cups of canned crushed tomatoes (optional, you can substitute with 2 cans of tomato-free seasoning without meat and don't use the spices)
1/3 cup water
1 tablespoon grated carrot
1 tablespoon chopped parsley
1/4 teaspoon thyme
to taste salt
1 bay leaf
1 package lasagna dough
2 beaten eggs
360g ricotta or cream cheese (1 1/2 cups)
240g shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and black pepper to taste
1/4 cup finely chopped onion
1 clove of garlic, minced
2 tablespoons olive oil
1 kg of peeled and diced tomatoes, or 2 cans of pure tomato sauce, or 2 cups of canned crushed tomatoes (optional, you can substitute with 2 cans of tomato-free seasoning without meat and don't use the spices)
1/3 cup water
1 tablespoon grated carrot
1 tablespoon chopped parsley
1/4 teaspoon thyme
to taste salt
1 bay leaf
1 package lasagna dough
2 beaten eggs
360g ricotta or cream cheese (1 1/2 cups)
240g shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and black pepper to taste
In a large skillet with a capacity for 2 liters, fry the onion and garlic in olive oil until they soften, without browning
Add the tomatoes, water, carrot, parsley, thyme, salt, and bay leaf
Bring to a boil and cook for 45 minutes without covering
Remove the bay leaf and reserve this tomato sauce
Cook the lasagna dough in boiling salted water until it's slightly soft and drain
In another part, mix the eggs with ricotta or cream cheese, half of the mozzarella, Parmesan, basil, salt, and pepper to taste
Spread this mixture over each sheet of lasagna dough and roll them up
Place half of the tomato sauce in a refrigerator-safe 33 cm x 20 cm form
Arrange the rolled lasagna on top of the tomato sauce and sprinkle with the remaining mozzarella
Season with salt and black pepper to taste, and refrigerate for at least 24 hours
One hour before serving, bake the lasagna in a moderate oven (170°C) under aluminum foil for 45-50 minutes, or until it starts to bubble
Serve 6 portions.
