This lasagna recipes has gotten raves from everyone who’s had it. And it’s really easy! From Cook’s Illustrated.
Has Kim tried this? Yes
1 tbsp olive oil
1 medium onion, chopped fine
6 medium garlic cloves, minced
1 lb meatloaf mix
1/4 c sour cream
1 can (28 oz) pureed tomatoes
1 can (28 oz) diced tomatoes, drained
Heat oil in large, heavy bottomed Dutch oven. Add onion and cook about 2 minutes. Add garlic and cook about 2 minutes. Increase heat to medium-high and add ground meat and salt and pepper. Cook, breaking up meat, until meat loses raw color but is not browned, about 4 minutes. Add cream and simmer, stirring occasionally about 4 minutes. Add tomatoes and bring to simmer. Reduce heat to low and simmer about 3 minutes. Sauce can be cooled, covered, and refrigerated for up to 2 days.
Cheese and Pasta Layers
15 oz ricotta cheese
2.5 oz grated Parmesan
1/2 c chopped fresh basil leaves
1 large egg, lightly beaten
12 no-boil lasagna noodles
16 oz mozzarella cheese, shredded (4 cups)
Mix ricotta, Parmesan, basil, egg, salt and pepper in medium bowl with fork until well-combined and creamy.
Spread meat sauce on bottom of 9×13 pan to cover. Lay down 3 noodles on top of sauce. Add 3 1-tbsp scoops of cheese mixture to each noodle, for a total of 9 in the layer. Smoosh them down slightly. Add 1 c mozzerella and 1/4 of sauce.
Repeat noodles, ricotta, mozzarella, and sauce layers two more times. Place 3 remaining noodles on top of sauce, spread remaining sauce over noodles, and sprinkle with remaining cup of mozzarella, then with remaining 1/4 c Parmesan.
Lightly spray a large sheet of aluminum foil with nonstick cooking spray and cover lasagna. Bake 15 minutes, then remove foil. Return lasagna to oven and continue to bake until cheese is spotty brown and sauce is bubbling, about 25 minutes longer. Cool lasagna about 10 minutes. Cut into pieces and serve.