This recipe is really easy: once you assemble the ingredients, the lasagna can bake in the oven untouched while you do other things. Adapted from Cooks Illustrated.
Ingredients
500g ricotta cheese
70-100g parmesan cheese, grated
3/4 c fresh minced basil
1 large egg
1/2 t salt
1/2 t pepper
12 no-boil lasagna noodles
500g mozzarella, shredded
2 x 500g jars of your favorite pasta sauce (I use onion and garlic)
Instructions
1) Preheat the oven to 190C. Combine the ricotta, 1 c parmesan, 1/2 c basil, egg, salt, and pepper in a medium bowl. Set aside.
2) Layer the lasagna as follows: spread 1/4 c sauce over the bottom of a 9x13 baking dish.
3) Place 3 noodles on top of the sauce, drop 3 tablespoons of the ricotta mixture down the center of each noodle, sprinkle with 1 cup mozzarella, then spread 1.5 c sauce evenly over the cheese. Repeat two more times.
4) Place the final 3 noodles on top of the sauce, then spread with the remaining sauce, 1 c mozzarella, and the remaining parmesan.
5) Lightly spray a large sheet of foil with nonstick cook spray, then tightly cover the lasagna. Bake 15 minutes, then remove the foil and bake until the cheese is spotty brown and the sauce is bubbling, about 25 minutes.
9) Cool for 10 minutes before cutting, and serve warm.
No comments:
Post a Comment