Lasagna with Homemade Tomato Sauce

Ingredients:

1 tbsp olive oil
6 cloves garlic, minced
2 large onions, chopped
70 oz canned diced tomatoes
6 oz tomato paste
6 fresh basil leaves, chopped
1 tsp sugar
1/4 tsp crushed red pepper flakes
1 tsp salt
1 lb skim milk ricotta cheese
2 large eggs, beaten
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese
12 uncooked wheat lasagna noodles
1/2 lb shredded mozzarella cheese

Directions:

1. Add oil to large heavy pot over medium heat.  Add garlic and cook, stirring frequently until it begins to soften - about 1 minute.  Add onions and cook, stirring occasionally until onions turn translucent and start to brown - about 10 minutes.  Add tomatoes, tomato paste, basil, sugar, red pepper flakes and salt; stir to combine.  Bring sauce to a boil, reduce heat to low and simmer partially covered.  Stir every 20 minutes, scrapping bottom and sides of the pot until sauce reduces slightly and thickens - about 2 hours.
2. Preheat oven to 350 degrees F.  Coat a large lasagna pan with cooking spray.
3. In a medium bowl, combine ricotta cheese, eggs, parsley and 3 tbsp Parmesan cheese.  Stir in about 1/3 cup tomato sauce so ricotta mixture turns pink.
4. Spoon about 1/2 cup of sauce on bottom of prepared pan.  Cover sauce with 4 lasagna noodles,  breaking up some noodles to form a single layer if necessary.  Cover noodles with 1/2 of ricotta mixture and 1/3 of mozzarella cheese.  Spoon 1/3 of remaining sauce over the top.
5. Add another layer of noodles and remainder of ricotta mixture; sprinkle with 1/3 of mozzarella cheese and another 1/3 of sauce.
6. Add the final layer of noodles and cover with remaining sauce.  Sprinkle with remaining mozzarella and Parmesan cheese.
7. Bake until noodles are cooked through, cheese melts and sauce begins to bubble in bottom of dish - about 35 to 40 minutes.  Remove from oven and let lasagna sit for 10 to 15 minutes before cutting into 12 pieces. 

Serving Size - 1 piece
Points Plus - 7