Ingredients for America's Test Kitchen Simple Cheese Lasagna
- 15 ounces ricotta cheese
- 1 1/4 cups grated Parmesan cheese
- 1/2 cup packed fresh basil leaves
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups tomato sauce
- 6 no-boil lasagna noodles
- 2 cups shredded whole milk mozzarella cheese
- cooking spray
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How to Make America's Test Kitchen Simple Cheese Lasagna
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 15 ounces ricotta cheese, 1 cup grated Parmesan cheese, 1/2 cup packed fresh basil leaves, 1 large egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
- Spread 1/4 cup of tomato sauce in the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the sauce. Spread 3 tablespoons of the ricotta mixture down the center of each noodle, then spread evenly.
- Sprinkle 1 cup shredded mozzarella cheese over the ricotta layer.
- Spoon 1 1/2 cups tomato sauce over the mozzarella cheese.
- Repeat layers 2 more times (noodles, ricotta, mozzarella, sauce).
- Top with the remaining 3 lasagna noodles.
- Spread the remaining 1 1/4 cups tomato sauce over the noodles.
- Sprinkle with the remaining 1 cup mozzarella and 1/4 cup Parmesan cheese.
- Lightly spray a large sheet of aluminum foil with cooking spray and cover the lasagna.
- Bake for 15 minutes covered.
- Remove foil and bake for another 25-30 minutes, or until the cheese is golden brown and bubbly.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
34g
Fat
69g
Carbs
4g
