Grandview Lodge
Waynesville, NC

This dish can be assembled ahead of time and refrigerated. Makes 8 to 10 servings.


2 tablespoons oil
1 pound carrots, chopped finely
1 clove garlic, chopped finely
1 tablespoon basil leaves
1 can (28 ounces) tomatoes
1 can (6 ounces) tomato paste
1/2 cup red wine (optional)
2 bay leaves
Salt to taste
10 ounces lasagna noodles. Cook according to package directions.
3 cups ricotta or cream style cottage cheese
2 eggs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley or 2 tablespoons dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1 pound mozzarella cheese, sliced thinly or grated


In a heavy pot, such as a Dutch oven, heat oil. Add carrots, garlic and basil and sauté. Add tomatoes, tomato paste, wine and by leaves. Simmer uncovered 30 minutes, stirring occasionally. Salt to taste. Beat cheeses, except mozzarella, and seasonings together in a bowl. Lightly grease or spray 13x9x2-inch baking dish. Layer half of the noodles in the pan. Spread half of the sauce over the noodles. Spread half of the cheese mixture over the sauce. Add half of the mozzarella. Repeat the layers. Bake in a 375º F preheated oven 40 to 45 minutes until bubbly and lightly browned. Remove from oven and let stand 10 minutes before serving. Cut and serve with Italian bread, garlic bread and wine (optional).