It is no secret that Keith and I really like Lasagna. It is easy, fun to make, and there are plenty of leftovers. Now that I have a pasta press, it seems silly to me to purchase dry lasagna noodles (I still have to write up my post on my first lasagna from scratch.) Instead, I decided to make a faux lasagna with layers of pasta.
I love caramelized onions, and putting some into baked pasta dishes gives them a wonderful sweet twist. In the pictures above, I am caramelizing two whole onions because I wanted to save some for another dish I would make later this week. I wish that I had used a little less butter, not because of taste but because of health and there was plenty of liquid.
Keith loves garlic bread, and sometimes I'll make it from scratch. Today, I decided to just make some fresh bread to dip in the leftover tomato sauce.
The Francesco Rinaldi Chunky Garden tomato sauce is my favorite. I have no idea why I love it so much, but it really holds up well with a lot of cheese, so it is perfect for baked pasta dishes.
I cooked the pasta for 8 minutes, not the 10-12 recommended on the package because I knew it would cook more in the oven. I layered sauce, noodles and the cheeses. I used whole milk ricotta cheese (yes, I am bad), shredded mozzarella, and some spices.
The caramelized onions were sprinkled on top under the final layer of mozzarella. I only cooked it at 350 for 10-15 minutes since I just wanted to warm things up and let the cheeses melt.