Put a pot of water on to boil.
- 1 28 ounce can of whole tomatoes
- Medium sized white onion
- 1 peeled carrot
- ½ of a one celery stick
- 1 tbsp. dried basil or oregano (or both!)
Put tomatoes (along with the sauce they come in) in Cuisinart or mixer. Add onion, carrot, celery and mix.
Pour vegetable mixture into pan. Add basil or oregano. Bring to boil, then simmer for at least 15 mins.
Use half of the tomato sauce and freeze the rest.
- ½ lb. cream cheese (block cream cheese rather than spreadable will make it thicker)
- 1 lb. ricotta
- 1 egg
- 10-12 lasagna noodles
- 1 c. mozzarella
- 1 tbsp. oregano or ½ c. green onions or ½ c. chives or ½ c. parsley
Mix cream cheese, ricotta, egg, herbs. Roll noodles around cheese and place in pan. Cover with HALF the tomato sauce and sprinkle grated mozzarella on top. Bake at 350° for ½ hour.
If filling is too thin, then squeeze water out of the ricotta using a towel. Alternatively, put ricotta in towel the night before and let water run out.
See tomato sauce.