Secret Garden Lasagna


  • 2 tablesppons olive oil
    1 large onion, chopped
    6 large garlic  cloves, minced
    1-28 ounce can crushed tomatoes
    1-6 ounce can tomato paste
    1 cup pulp reserved from a green juice
    1 tablespoon dried basil
    2 teaspoons dried oregano, divided
    1 teaspoon salt
    1/2 teaspoon black pepper
    12 lasagna noodles, divided
    15 ounces part-skim ricotta cheese
    1 cup grated parmesan cheese
    2 large eggs
    4 cups shredded mozzarella cheese, divided


  1. In a large saucepot over medium-high, heat the oil. Add the onion and garlic. Cook and stir until the onion is clear and garlic is golden, about 4 minutes.
  2. Stir in crushed tomatoes, tomato paste, pulp, basil, 1 teaspoon oregano, salt. Heat until mixture comes to a boil, reduce heat and simmer for 1 hour.
  3. Spread 1 cup of sauce mixture in bottom of a 13x9-inch baking dish. Layer 3 lasagna noodles over sauce.
  4. In a medium bowl, mix ricotta cheese, Parmesan cheese, eggs and remaining oregano. Spread 1/4 of mixture over noodles in crock. Sprinkle with 1 cup mozzarella cheese. Repeat layers 3 more times, ending with sauce. Top with remaining mozzarella cheese.
  5. Cover with nonstick foil or foil face down sprayed with nonstick cooking spray.
  6. Bake 1 hour, remove foil and bake an additional 20 minutes.

Serves: 12



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