Lasagna

Ingredients

• 1/2 lb. lasagna noodles, no boiling type
• 1 8 oz. pkg. philadelphia neufchatel cream cheese
• 1/2 cup milk, any fat percentage
• 1 cup grated reggiano parmigiana cheese
• 1 ball shredded fresh buffalo mozzarella (type packed in water preferred)
• 1 medium yellow onion, chopped
• 4 cloves garlic, chopped
• 4 tbsp. organic olive oil
• 2 lbs. fresh tomatoes, blanched, skinned, and deseeded or 1 large can imported organic roma tomatoes, also seeded
• 1 cup fresh chopped basil
• 1/2 cup water

Instructions

1. 1
   In a bowl, cream together: 1 8 0z. pkg. softened philadelphia neufchatel cream cheese, 1/2 cup milk, any fat desired
2. 2
   Add to cream cheese mixture: 1 ball shredded fresh buffalo mozzarella (type packed in water preferred), put to side
3. 3
   Saute until soft: 1 medium yellow onion, chopped, 4 cloves garlic, chopped, 4 tbsp. organic olive oil
4. 4
   Add: 2 lbs. fresh tomatoes blanched, skinned, and deseeded, a little bit at a time or 1 large can imported organic roma tomatoes, also seeded 1 cup fresh chopped basil
5. 5
   Simmer sauce for 40 minutes. Add 1/2 cup water, correct seasoning - salt and pepper taste
6. 6
   Layer in a 8x11 or similar size pan starting with: 1/2 cup sauce then: layer 3 lasagna noodles, overlapping slightly to cover the sauce pour enough cheese mixture to cover lasagna, sprinkle parmesan all over the mixture
7. 7
   Repeat with lasagna going in opposite direction
8. 8
   Repeat again with lasagna turned again
9. 9
   Finish with sauce and parmesan cheese
10. 10
    Bake covered with foil at 350 degrees, for 45 minutes or until center is hot and sides bubbling