Name: Tomato and Mozzarella Lasagne
Cook time: 30 min
Total time: 2 hr
Yield: Serves 12
Ingredients: 3 onions, chopped; 1 tablespoon unsalted butter; 2 tablespoons olive oil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 6 garlic cloves, minced; 3 (28- to 32-oz) cans crushed tomatoes in thick purée; 1 cup chopped fresh parsley; 1/4 cup fresh orange juice; 18 (7- by 3 1/2-inch sheets) dry no-boil lasagne (1 lb); 2 1/2 lb fresh mozzarella (smoked or plain), chilled and coarsely grated (6 cups); 1 cup freshly grated parmesan

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Tomato and Mozzarella Lasagne

Cooks' notes:

•Sauce may be made 3 days ahead and chilled, covered.
• You can make and bake lasagne 1 day ahead up to point of adding last layer of mozzarella. Cool completely, then chill, covered. Bring to room temperature before reheating with final layer of mozzarella, covered, in a 375°F oven until hot, 20 to 30 minutes.

Recipe notes

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