Lasagna
Classic cheese lasagna with ricotta, mozzarella, and marinara. A project meal that's worth every minute.
ProjectPrep: 20 minCook: 1h 25mServes 8Oven Roast
Ingredients
- ●45 oz part-skim ricotta cheese
- ●2 fresh eggs
- ●1.5 tbsp dried basil
- ●1 tsp salt
- ●12 oz no-boil lasagna sheets (about 6 sheets)
- ●48 oz marinara sauce, divided
- ●16 oz part-skim shredded mozzarella cheese, divided
- ●Cooking spray
Assembly
- 1.Preheat oven to 400°F.
- 2.In a large bowl, combine ricotta cheese, 2 eggs, dried basil, and salt. Mix well.
- 3.Spray a 9x13-inch baking dish with cooking spray. Spread 1 cup of marinara sauce on the bottom.
- 4.Layer 2 lasagna sheets on top, slightly overlapping lengthwise.
- 5.Spread half of the ricotta mixture over the sheets. Top with about 1 cup of mozzarella cheese, then 1 cup of sauce.
- 6.Add 2 more lasagna sheets. Spread the remaining ricotta mixture on top. Add another cup of mozzarella and 1 cup of sauce.
- 7.Top with the last 2 lasagna sheets. Spread 1 cup of sauce on top. Reserve any remaining sauce to serve on the side.
- 8.Place parchment paper directly on the sauce to cover, then seal tightly with aluminum foil. Set the baking dish on a baking sheet.
- 9.Bake for 1 hour and 15 minutes.
- 10.Remove from oven. Take off the foil and parchment. Top with about 2 cups of mozzarella cheese.
- 11.Return to oven uncovered for about 10 minutes until the cheese melts and starts to brown.
- 12.Remove and let rest 20-30 minutes before cutting — this is important so it holds together when you slice it.
Photo coming soon
The Story
“This is a cheese lasagna — no meat. It's adapted from a Wegmans recipe that I've been making for years, with my own twist: I add two fresh eggs to the ricotta mixture, which helps the cheese layer set up and hold together when you cut slices instead of being runny. No-boil lasagna sheets save a huge step. This can be made a full day ahead — assemble it, refrigerate, and bake when you're ready. It's a project meal but it feeds a crowd and the leftovers are just as good.”