Post by chief_cook2 on Sept 3, 2003 20:19:00 GMT -6
Ingredients:
1 box (10 ounces) no-cook lasagna noodles
2 tablespoons olive oil
1 pound shredded mozzarella cheese
2 14.5-ounce cans diced tomatoes, drained well
1 teaspoon minced garlic
1 cup fresh basil leaves, torn
1 cup freshly grated Parmesan cheese, divided
1/4 cup dry bread crumbs
olive oil
Preheat oven to 400 degrees. Bring a large pot of water to
a boil. Meanwhile, in a large bowl combine the mozzarella,
drained tomatoes, garlic, basil, olive oil and 2/3 cups of the
grated Parmesan. Set aside. Cook several noodles at a time,
cooking for 2 minutes. Drain well. Coat the bottom of a 9x13
glass baking dish with olive oil. Line the bottom of the pan with
noodles and cover with a layer of the mozzarella mixture. Repeat
layers until all noodles and filling are used, ending with a layer of
pasta. Sprinkle the top with the remaining 1/3 cup of Parmesan
cheese, 1/4 cup of bread crumbs and a light drizzle of olive oil.
Bake, uncovered for 20 minutes, until bubbly and top is golden.
Allow to sit 10 minutes before serving. Makes 6 servings.