Recipe: Lasagna


3/4 lb roma tomatoes
olive oil
1 tsp. dried oregano
1 tsp. dried thyme
1 onion
2 cloves garlic
salt to taste
1 egg
1 cup flour
1 tsp. salt
2 tsp. water
12 oz. ricotta cheese
1/4 cup parmesan cheese
1/2 cup grated mozzarella


Cut tomatoes in half and remove seeds. Place in a baking dish, cut side up, and drizzle with oil. Add herbs and salt. Bake at 350° for 1 hour. Add onions and garlic and bake an additional 30 minutes. Let cool, then puree in blender. Mix egg, flour, salt and water together. Knead dough until smooth, cover and let rest 15 minutes. Roll in pasta maker or with rolling pin to make lasagna noodles. Mix cheeses together. Bring large pot of water to the boil.  Find a bread pan or other deep, narrow dish. Cut 4 layers of noodles to fit your pan. Cook I layer of noodles at a time in boiling water for 2 minutes. Drain and layer in baking dish with 1/4 of sauce and 1/3 of cheese. Repeat, ending with a layer of noodles topped with sauce. Bake 45 minutes at 350°.