Tomato-Pesto Lasagna
Tomato Sauce
1/2 cup olive oil
1 chopped yellow onion
2 cloves garlic, minced
2 28 oz. cans diced tomatoes
2 bay leaves
Pinch red pepper flakes
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
Saute onion and garlic in olive oil until onion is translucent. Add tomatoes, bay leaves, red pepper flakes, oregano, salt and pepper. Simmer over medium-low heat for 15 minutes. Remove bay leaves.
Pesto (This is not a vegan pesto. For a vegan pesto recipe, click here. It can be substituted here.)
2 cloves garlic
2 tablespoon pine nuts
2 cups fresh basil, tough stems removed
2/3 cup grated parmesan cheese (or goat feta - that's what we use)
1/2 cup olive oil
1/4 teaspoon olive oil
Blend all ingredients in a blender or food processor.
9 dried lasagna noodles
Boil lasagna noodles. Tricky, eh?
Finally, combine the tomato sauce (If you timed everything well, it should still be warm. If not, reheat it.) and the pesto. Lay three cooked noodles on the bottom of a 9x13 pan. Spoon 1/3 of the tomato-pesto mixture on top. Repeat three times. Eat. And eat. And eat. You won't want to stop. I'm so not kidding. The end.
