1. Tomato Sauce: 2. In a sauté pan, lightly sauté garlic in olive oil. Add water, tomatoes, paste, sugar, basil, oregano, salt and pepper. Cook on medium to low heat for 1 hour. 3. Cheeses: 4. Mix ricotta cheese with parsley, basil and olive oil. Season with salt and pepper. Refrigerate. 5. Make a béchamel sauce mixing in pecorino and gouda; season. 6. Cook pasta, chill sheets of pasta then lay on sheet pan. In a casserole dish or lasagna pan, build layers with béchamel sauce, tomato sauce, pasta, ricotta and mozzarella. Repeat until done layering. Bake until hot and slightly crispy; let rest before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
