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Carolina Ortega Lasagna Recipe

Ingredients

2 (16 ounce) cans tomato sauce

2 (16 ounce) cans tomato paste

1 (16 ounce) can tomato soup

1 (16 ounce) can ricotta cheese

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried basil

5 ounces ricotta cheese, sliced

1 cup spaghetti sauce

3 (16 ounce) packages cream cheese, softened

1 (8 ounce) package cream cheese, softened

1 (4 ounce) package shredded mozzarella cheese

1 cup sliced fresh mushrooms

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a large saucepan over medium heat, combine tomato sauce, tomato paste, tomato soup, ricotta cheese, basil and oregano. Cook, stirring, until sauce begins to thicken. Stirring constantly, cook 2 minutes longer. Remove saucepan from heat. Stir ricotta into tomato sauce mixture; continue cooking, stirring 3 minutes longer. Mix spaghetti sauce and creamed corn into tomato mixture. Pour into 9x13-inch baking dish. Cover with foil; let cool. Layer with remaining ricotta, mozzarella cheese, cream cheese, 1 cup mozzarella cheese and mushrooms. Spoon over warm spaghetti.

Bake uncovered in preheated oven for about 1 hour. Remove foil when serving. Cool completely; slice thinly. Refrigerate 8 hours or overnight. Cut into 1-inch slices.

Comments

ilsi writes:

⭐ ⭐ ⭐ ⭐ ⭐

I'm in Mexico and they use a kind of crema - thin so it would burn but I'm giving it five stars because legend has it that if you put a teaspoon instead of a stick of butter in a pint size mason jar, it is as if you melted some Graham cracker... mad !!!!