Simple Cheese Lasagna
This is the quick-ish and easy-ish lasagna I recently overcomplicated. If your ingredients are measured and ready to go this takes an hour total to make. If you like, you can assemble the lasagna, cover tightly with plastic wrap and refrigerate for up to 24 hours before use. Allow to sit at room temperature for an hour before cooking. You can also make two and freeze one, wrapping it with a layer of foil over the plastic wrap. Defrost it in the refrigerator for 24 hours and allow to sit and room temperature for an hour before baking.
Simple Cheese Lasagna
from the America’s Test Kitchen Family Cookbook
15 oz ricotta cheese (1 ¾ cups)
2 ½ oz Parmesan Cheese, grated (1 ¼ cups)
½ cup minced fresh basil
1 large egg, lightly beaten
½ teaspoon salt
½ teaspoon pepper
6 cups chunky tomato sauce (about 2 24- to 26-oz jars)
1 (8 or 9 oz) package no-boil lasagna noodles
1 lb whole milk mozzarella, shredded (4 cups)
Adjust an oven rack to the middle position and heat the oven to 375 degrees. Mix the ricotta, 2 cups of Parmesan, basil, egg, salt and pepper until well combined.
Spread ¼ cup of the tomato sauce over the bottom of a 9 by 13- inch baking dish. Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle and spread it to an even thickness. Sprinkle evenly with one cup of the mozzarella. Spoon 1 ½ cups of the sauce evenly over the cheese. Repeat this layering two more times.
For the final layer, place the 3 remaining noodles on top. Spread the remaining sauce over the noodles. Sprinkle with the remaining mozzarella and then the remaining Parmesan. Spray a large sheet of foil lightly with vegetable oil spray, cover and bake the lasagna for 15 minutes.
Remove the foil and bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.
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