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Lasagna with Slow-Roasted Tomato Sauce

David Bonom
  • 240 minutes
  • Serves 10

INGREDIENTS

10 oz

Baby spinach

2 tsp

Basil, dried

3 cloves

Garlic

1 1/2 tsp

Marjoram, dried

1

Onion, medium

3

lbs Plum tomatoes

1 6 ounce can

Tomato paste

1

Sauce

10

Lasagna

1/4 tsp

Pepper, freshly ground

1 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1 1/2 cups

Mozzarella, reduced-fat

1/2 cup

Parmesan cheese, grated

1

15- to 16-ounce container Ricotta cheese, part-skim

1 cup

Water