AMERICA'S TEST KITCHEN SIMPLE CHEESE LASAGNA
The fresh basil is the key ingredient. Cheesy, flavorful, and delicious! I made Recipe# 483397 along with it, but if you are using regular jarred sauce you'll only need about 2 24-26 oz jars. I used regular noodles in place of no-boil. Recipe courtesy of America's Test Kitchen Family Cookbook.
Provided by AmyZoe
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Adjust an oven rack to the middle position and heat the oven to 375 degrees.
- Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well-combined.
- Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 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, then spread it to an even thickness.
- Sprinkle evenly with 1 cup of the mozzarella.
- Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering 2 more times.
- For the final layer, place the 3 remaining noodles on top.
- Spread the remaining 1 1/4 cups sauce over the noodles.
- Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.
- Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes.
- Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer.
- Let cool for 10 minutes before serving.
Nutrition Facts : Calories 359, Fat 23.4, SaturatedFat 13.8, Cholesterol 104.2, Sodium 1655.5, Carbohydrate 13.4, Fiber 2.8, Sugar 8.7, Protein 25.6
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