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

Tomato-Meat Sauce

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.

2 comments so far

  1. Anne on

    I second this recipe. All my previous ones were failures – too soupy. No boil lasagna noodles plus the homemade meatloaf style sauce make it just right. FYI, are you sure it’s 1/4 sour cream in the sauce? I seem to remember it being regular milk or heavy cream.

  2. Kim on

    I think the original recipe is heavy cream. The first time I made it, I didn’t have heavy cream and so I used sour cream instead, and it turned out great. So, I’ve kept using sour cream.

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: