YIELD: 12 servings 1 ½ lbs. red onions, for topping 6 Tbsps. olive oil 2 lbs. red or yellow onions, chopped 8 oz. ricotta cheese 1 lb. cream cheese, softened 4 oz. grated Parmesan cheese 1 lb. pesto sauce 24 lasagna noodles, 2 to 2 ¼" wide 2 cans (1 lb. 12 oz. each) fire-roasted whole tomatoes ¼ cup fresh oregano, chopped 2 Tbsps. fresh thyme, chopped 1. For topping: remove skin and root end from red onions; cut onions into wedges. Toss wedges with 2 Tbsps. oil and spread on baking sheet. ...
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