Americas Test Kitchen Simple Cheese Lasagna Recipes

AMERICA'S TEST KITCHEN SIMPLE CHEESE LASAGNA

Steps:

• Adjust an oven rack to the middle position and heat the oven to 375 degrees.
• Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well-combined.
• Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish.
• Place 3 of the noodles on top of the sauce and drop 3 tablespoons of the ricotta mixture down the center of each noodle, then spread it to an even thickness.
• Sprinkle evenly with 1 cup of the mozzarella.
• Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering 2 more times.
• For the final layer, place the 3 remaining noodles on top.
• Spread the remaining 1 1/4 cups sauce over the noodles.
• Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.
• Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes.
• Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer.
• Let cool for 10 minutes before serving.

HEARTY MEAT LASAGNA (OAMC)

Steps:

• FOR THE SAUCE: Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion and cook until softened but not browned, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the meat loaf mix, 1 tsp salt and 1 tsp pepper and cook, breaking the meat into small pieces with a wooden spoon, until the meat loses its raw color but has not browned, about 4 minutes.
• Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes. Stir in the tomato puree and drained diced tomatoes, Bring to a simmer and cook until the flavors are blended, about 3 minutes. Season with salt and pepper to taste; set aside.
• FOR THE RICOTTA FILLING: Stir all of the ingredients together until combined; set aside.
• TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat). Place 3 of the noodles in a single layer in the baking dish. Spread 1/3 cup of the ricotta mixture over each noodle, then sprinkle the layer with 1 cup of the mozzarella. Spoon 1 cup of the sauce evenly over the cheeses. Repeat the layering of the noodles, ricotta, mozzerella, and sauce twice more. Place the remaining 3 noodles on top, cover with the remaining 1 cup mozzarella and the Parmesan.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be completely thawed in the refrigerator, about 24 hours.).
• TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before serving.
• TO SERVE RIGHT AWAY: Bake as directed, reducing the covered baking time to 15 minutes.

AMERICA'S TEST KITCHEN CHUNKY TOMATO SAUCE FOR LASAGNA

Steps:

• Heat the oil in a large saucepan over medium heat until shimmering.
• Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Stir in the tomatoes with their juice, the oregano, and red pepper flakes.
• Simmer until the sauce is slightly thickened, about 15 minutes.
• Season with salt and pepper to taste.

CHEESE AND TOMATO LASAGNA

Steps:

• FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until well combined; set aside.
• FOR THE TOMATO SAUCE: Heat oil in large saucepan over medium heat. Add onion, sugar, pepper flakes, oregano and salt and cook, stirring frequently, until onions are softened, about 10 minutes. Add garlic and anchovies and cook until fragrant, about 2 minutes. Stir in crushed tomatoes, diced tomatoes, cheese and tomato paste; bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes.
• FOR THE LASAGNA: While sauce simmers, lay noodles in 9 by 13-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking. Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish. Cut two noodles in half crosswise (short side).
• Adjust oven rack to middle position and heat oven to 375 degrees. Spread 1 1/2 cups tomato sauce in bottom of dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side of the pan, leaving space on opposite short side. Lay 1 half noodle crosswise in empty space to create even layer of noodles. Spread half of cheese sauce over noodles, followed by 1/2 cup fontina. Repeat layering of noodles, alternating which short side gets half noodle (alternating sides will prevent lasagna from buckling). Spread 1 1/2 cups tomato sauce over second layer of noodles, followed by 1/2 cup fontina. Create third layer using 3 1/2 noodles (reversing arrangement again), remaining cheese sauce, and 1/2 cup fontina.
• Lay remaining 3 1/2 noodles over cheese sauce. Spread remaining tomato sauce over noodles. Toss remaining 1/2 cup fontina with 1/8 teaspoon cornstarch, then sprinkle over tomato sauce, followed by Pecorino.
• Spray sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake for 35 minutes. Remove lasagna from oven and increase oven temperature to 500 degrees.
• Remove foil from lasagna, return to oven, and continue to bake until top is lightly browned, 10 to 15 minutes longer. Let lasagna cool for 20 minutes. Sprinkle with basil, cut into pieces, and serve.