Best 7 Fresh Tomato Sauce Lasagna Recipes

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Lasagna is a classic Italian dish that is enjoyed by people all over the world. It is a delicious and versatile dish that can be made with a variety of ingredients. One of the most popular versions of lasagna is made with fresh tomato sauce. This recipe is simple to make and can be tailored to your own personal taste. Whether you like your lasagna cheesy, meaty, or vegetable-packed, there is a recipe out there that will satisfy your cravings. In this article, we will provide you with a few of our favorite recipes for fresh tomato sauce lasagna. We will also provide you with some tips on how to make the perfect lasagna. So, get ready to enjoy a delicious and satisfying meal that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE LASAGNA



Homemade Lasagna image

This is my mom's special homemade lasagna recipe with made from scratch tomato sauce and delicious, cheesy filling. I have found none better anywhere. Serve with a leafy green salad and crusty garlic bread, if desired.

Provided by CRAIG

Categories     World Cuisine Recipes     European     Italian

Time 1h45m

Yield 8

Number Of Ingredients 18

1 (16 ounce) package lasagna noodles
½ pound ground pork
½ pound lean ground beef
1 (8 ounce) can tomato sauce
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 clove garlic, crushed
½ teaspoon dried oregano
½ cup minced onion
⅛ teaspoon white sugar
1 ½ teaspoons dried basil
1 ½ teaspoons salt
1 pound small curd cottage cheese
3 eggs
¾ cup grated Parmesan cheese
2 teaspoons salt
¼ teaspoon ground black pepper
1 pound shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
  • Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
  • In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
  • In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
  • Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Nutrition Facts : Calories 638 calories, Carbohydrate 54 g, Cholesterol 160.8 mg, Fat 27.2 g, Fiber 4.5 g, Protein 45.7 g, SaturatedFat 13.4 g, Sodium 2053 mg, Sugar 4.3 g

FRESH TOMATO SAUCE LASAGNA



Fresh Tomato Sauce Lasagna image

Make and share this Fresh Tomato Sauce Lasagna recipe from Food.com.

Provided by hannahs_2007

Categories     Vegetable

Time 2h

Yield 8 , 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup finely chopped onion
4 garlic cloves, minced
2 (28 ounce) cans whole canned tomatoes
2/3 cup thinly sliced fresh basil
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
cooking spray
8 cooked lasagna noodles
1/2 cup finely shredded fresh parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

  • 1) In a small pot or Dutch oven, heatl oil over medium heat. Add onion and garlic. Cook until tender, about 10 minutes, stirring occasionally. While this is happening, crush the tomatoes with a food mill or by hand and add them to the pot. (You could probably just buy crushed tomatoes, too, but I haven't tried it.) Bring pot to a boil. Drop heat to a simmer. Cook 80 minutes, until sauce is a little thickened. Kill heat. Add "2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper." Stir. Set aside.
  • 2) Preheat oven to 375°F Spray a 13x9 Pyrex/baking dish with cooking spray.
  • 3) In a medium saucepan, heat ricotta over medium heat. When hot, add mozzarella. Stir until mozz is all melted, and fully incorporated with the ricotta. Kill heat. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir.
  • 4) Pour 2 cups tomato sauce in baking dish. Spread to cover bottom. Place 4 noodles over the sauce. Add all the ricotta/mozzarella and spread out on noodles. Place 4 remaining noodles on top of cheese. Spread last 2 cups tomato mixture on noodles. Sprinkle with the parmesan. Bake for 15 minutes, "or until cheese melts and filling is bubbly." Take out of oven. Garnish with basil. Give lasagna a few minutes to cool and set. Serve.
  • Calories, Fat, and Price Per Serving.
  • 290 calories, 11.8 g fat, $1.28.

Nutrition Facts : Calories 244.6, Fat 13.2, SaturatedFat 7.3, Cholesterol 42.7, Sodium 895.7, Carbohydrate 14.8, Fiber 2.3, Sugar 6.6, Protein 18.3

FRESH TOMATO LASAGNA



Fresh Tomato Lasagna image

This is from Cooking Light Magazine. This is great for using up those abundant harvests of home-grown tomatoes.

Provided by diannejm

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup finely chopped onion
4 minced garlic cloves
7 cups chopped peeled tomatoes (about 4 pounds)
2/3 cup thinly sliced fresh basil
1 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups part-skim ricotta cheese
1 cup shredded part-skim mozzarella cheese
cooking spray
8 cooked lasagna noodles
1/2 cup finely shredded fresh parmesan cheese
1 tablespoon thinly sliced fresh basil

Steps:

  • Heat oil in small Dutch oven over medium heat.
  • Add onion and garlic. Cook 10 minute or till tender, stirring occasionally.
  • Add tomato. Bring to a boil. Reduce heat and simmer 1 hour 20 minutes or till slightly thickened.
  • Remove from heat. Stir in 2/3 cup basil, 2/3 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
  • Preheat oven to 375.
  • Heat ricotta in a medium sauce pan over medium heat till hot. Stir in mozzarella, stirring till melted. Remove from heat. Stir in remaining salt and pepper.
  • Spread 2 cups tomato mixture in bottom of 13 x 9 casserole dish coated with cooking spray. Arrange half the noodles over tomato mixture. Top with ricotta mixture. Arrange remaining noodles over ricotta mixture. Top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan.
  • Bake at 375 for 15 minutes or till cheese melts and filling is bubbly. Remove from oven. Sprinlke with 1 tablespoon basil. Let stand 5 minutes.
  • Above is the recipe as printed in Cooking Light Magazine. I modified it as bit as follows, with excellent results: I used 12 noodles and made three layers. I used dry basil. I omitted garlic.

Nutrition Facts : Calories 238.9, Fat 13.2, SaturatedFat 7.3, Cholesterol 42.7, Sodium 647.6, Carbohydrate 13.1, Fiber 2.4, Sugar 5.6, Protein 18.1

TOMATO-SAUSAGE LASAGNA



Tomato-Sausage Lasagna image

A meaty, cheesy, deep-dish lasagna is always worth the wait, and you can enjoy the leftovers all week.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h30m

Number Of Ingredients 11

12 dried lasagna noodles (about 10 ounces), uncooked
2 teaspoons olive oil
1 large onion, chopped
4 garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/4 teaspoon red-pepper flakes
1 pound sweet Italian sausage, casings removed
2 cans (28 ounces each) whole peeled tomatoes in puree
Coarse salt and ground pepper
6 cups shredded mozzarella cheese (about 1 1/2 pounds)
3/4 cup shredded Parmesan cheese (about 3 ounces)

Steps:

  • Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.
  • Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.
  • Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.
  • Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

LAZY LASAGNE WITH TOMATO-BASIL SAUCE



Lazy Lasagne with Tomato-Basil Sauce image

Categories     Cheese     Dairy     Pasta     Tomato     Bake     Kid-Friendly     Dinner     Ricotta     Basil     Fall     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 (main course) or 4 (appetizer) servings

Number Of Ingredients 11

1 garlic clove, minced
1 tablespoon unsalted butter
1 3/4 cups canned crushed tomatoes with purée (14 oz)
4 tablespoons finely chopped fresh basil
1 tablespoon fresh orange juice, or to taste
3/4 cup whole-milk ricotta
1/4 cup freshly grated parmesan
2 teaspoons finely chopped fresh oregano
12 won ton skins
Garnish:
fresh basil

Steps:

  • Preheat oven to 400°F.
  • Cook garlic in butter in a large heavy saucepan over moderate heat, stirring, 1 minute. Add tomatoes with purée and half of basil and simmer sauce over moderate heat, uncovered, stirring, 20 minutes. Stir in orange juice and salt and pepper to taste.
  • While sauce is cooking, stir together ricotta, parmesan, remaining basil, oregano, and salt and pepper to taste. Separate won ton skins and add to a saucepan of salted boiling water, then immediately transfer with a slotted spoon to a shallow dish filled with cold water.
  • Spread 1/2 cup tomato sauce evenly in bottom of a buttered 13- by 9- by 2-inch glass baking dish. Arrange 4 won ton skins, drained briefly on a kitchen towel, in 1 layer on top of sauce. Divide half of ricotta mixture evenly among squares in pan and top with 4 more squares, drained briefly. Spoon remaining ricotta mixture evenly on top of squares in pan and top with remaining 4 squares, drained.
  • Spoon several tablespoons sauce over each stack and bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

LASAGNA WITH TURKEY AND FRESH TOMATO SAUCE



Lasagna With Turkey and Fresh Tomato Sauce image

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 19

2 1/2 pounds ripe plum tomatoes or 4 cups imported crushed tomatoes
1 tablespoon olive oil
2 tablespoons finely chopped garlic
1/8 teaspoon hot red pepper flakes
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 pounds freshly ground turkey meat or ground leftover cooked turkey
1 teaspoon finely chopped garlic
1/2 cup dry red wine
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
Salt and freshly ground pepper to taste
12 lasagna strips
2 cups cold water
Oil for greasing the dish
2 cups ricotta cheese
1/4 cup hot water
1/2 cup grated Parmesan cheese
2 tablespoons melted butter

Steps:

  • To make the sauce, core the tomatoes and cut them into 1-inch cubes. Put the tomatoes in a food processor and blend until coarsely chopped. There should be about 4 cups.
  • Heat the oil in a skillet and add the garlic. Cook briefly but do not brown. Add the tomatoes, red pepper flakes, oregano, salt and pepper. Bring to a boil and simmer for 10 minutes.
  • Preheat the oven to 400 degrees.
  • To prepare the lasagna, heat the oil in a nonstick skillet and add the turkey meat. Cook, stirring to break up the particles of the meat, until lightly browned.
  • Add the garlic, stir and add the wine. Bring to a boil over high heat and cook until the wine is evaporated. Add the tomato sauce, oregano, salt and pepper. Bring to a boil and simmer for 5 minutes.
  • Meanwhile, cook the lasagna in salted water, according to instructions on the package, adding the lasagna strips one at a time. Cook until tender. Add the cold water to cool. Drain, and spread the strips one at a time on a damp cloth.
  • Lightly grease a 2-quart oblong baking dish. Add a layer of lasagna.
  • Beat the ricotta with the hot water to make it spreadable. Spread about one-third of the ricotta over the lasagna. Spread a layer of the meat sauce over this and sprinkle on about a quarter of the Parmesan cheese.
  • Continue making layers, ending with a layer of lasagna. Sprinkle with the remaining Parmesan cheese. Pour the melted butter over all and bake for 15 minutes or until the lasagna is piping hot and bubbling.

Nutrition Facts : @context http, Calories 801, UnsaturatedFat 22 grams, Carbohydrate 46 grams, Fat 39 grams, Fiber 6 grams, Protein 65 grams, SaturatedFat 14 grams, Sodium 1396 milligrams, Sugar 10 grams, TransFat 0 grams

LASAGNA ROLLS WITH TOMATO SAUCE



Lasagna Rolls with Tomato Sauce image

These lasagna rolls are the ideal first course for a Sunday lunch or a dinner party. Stuffed with ricotta and spinach and served with a simple fresh sauce, they are sure impress everyone! [Recipe originally submitted to Allrecipes.it]

Provided by MariaGiovene

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 6

Number Of Ingredients 18

2 ½ cups all-purpose flour
3 eggs
1 ½ tablespoons extra-virgin olive oil
½ teaspoon salt
1 tablespoon extra-virgin olive oil
1 small onion, sliced
3 (6 ounce) cans tomato sauce
salt to taste
6 leaves fresh basil
1 bunch fresh spinach
2 tablespoons water
2 tablespoons grated Parmesan cheese
1 tablespoon butter
1 clove garlic, crushed
1 (7 ounce) container ricotta cheese
1 teaspoon ground nutmeg
salt and freshly ground black pepper to taste
3 tablespoons grated Parmesan cheese

Steps:

  • Place flour on a work surface and make a well in the center. Add eggs, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Beat eggs using a fork, progressively incorporating the surrounding flour to make a sticky dough. Grease your hands with some oil and knead dough for 10 minutes into a smooth and soft ball. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Heat 1 tablespoon olive oil in a saucepan over medium-low heat and cook onion until soft and translucent, about 3 minutes. Add tomato sauce and increase heat to medium. Season with salt and cook, covered, until sauce starts to thicken, about 15 minutes. Add basil and remove from heat, but keep warm.
  • Combine spinach and water in a skillet over medium heat and cook until spinach is wilted, about 5 minutes. Drain spinach in a sieve and squeeze out as much liquid as possible. Return spinach to the skillet. Add Parmesan cheese, butter, and garlic; cook for 3 to 5 minutes. Discard garlic and allow spinach to cool.
  • Chop cooled spinach and combine with ricotta, nutmeg, salt, and pepper for the filling.
  • Remove pasta dough from the refrigerator and roll out on a clean work surface into a very thin rectangle. Spread spinach filling on top, leaving a 1/2-inch border on all 4 sides. Roll up dough from the long side and seal well on the edges so filling won't leak out.
  • Soak a large piece of parchment paper in water and squeeze out well. Wrap the lasagna roll with the damp parchment paper and tie up the ends like a piece of candy.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna roll in the boiling water for about 12 minutes. Drain. Discard parchment paper and let cool slightly.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice the lasagna roll into 1/2-inch pieces and place in a casserole dish. Cover with tomato sauce and sprinkle with Parmesan cheese.
  • Bake in the preheated oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 49.9 g, Cholesterol 111.9 mg, Fat 14.9 g, Fiber 4.2 g, Protein 16.8 g, SaturatedFat 5.4 g, Sodium 885.4 mg, Sugar 4.7 g

Tips:

  • Use ripe, fresh tomatoes. This will give your sauce the best flavor.
  • Don't overcook the sauce. Simmer it gently for 30-45 minutes, or until the tomatoes have softened and the sauce has thickened.
  • Season the sauce to taste. Add salt, pepper, garlic, and oregano to taste.
  • Use a good quality lasagna noodle. This will help the lasagna hold together and prevent it from becoming soggy.
  • Don't overcook the lasagna. Bake it for 30-35 minutes, or until the cheese is melted and bubbly.
  • Let the lasagna cool for a few minutes before serving. This will help it set and make it easier to slice.

Conclusion:

Lasagna is a delicious and versatile dish that can be enjoyed by people of all ages. With a little planning and effort, you can easily make a delicious lasagna at home. Just be sure to use fresh, high-quality ingredients and follow the recipe carefully. You can also get creative with your lasagna by adding different ingredients, such as vegetables, meats, or cheeses. No matter how you make it, lasagna is sure to be a hit with your family and friends.

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