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Famous Lasagna
Credit:
Yunhee Kim
Recipe Summary
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
Coarse salt and freshly ground pepper
16 lasagna noodles (about 12 ounces, or enough for 4 layers in a 9-by-13-inch baking dish)
2 containers (15 ounces each) part-skim ricotta cheese
1/4 cup chopped fresh flat-leaf parsley (optional)
1 large egg
Extra-virgin olive oil, for coating
Basic Meat Sauce
1 pound part-skim mozzarella, coarsely grated (4 cups)
4 ounces finely grated Parmesan cheese (1 cup)
Variations
Make It FasterSkip Basic Meat Sauce for 4 cups (32 ounces) and cooking regular lasagna noodles for a good store-bought marinara and 16 (9 ounces) ‘’no-boil’’ noodles. Layer the noodles in the sauce and cheeses. Bake lasagna for 45 minutes covered, followed by 20 to 30 minutes uncovered, until browned. Make It FancierIn Step 1 of the Basic Meat Sauce, add 2 ounces diced pancetta. After Step 2, add 1/2 cup white wine and cook until mostly evaporated, 5 to 10 minutes more. Continue to Step 3 in the Basic Meat Sauce recipe. Instead of dried lasagna sheets, pick up 1 to 1 1/2 pounds of fresh pasta sheets at your local gourmet market (enough to form 4 layers). Boil just until they float, 2 to 3 minutes; drain and rinse.
Gallery
Famous Lasagna
Credit:
Yunhee Kim
Recipe Summary
Yield: Serves 8 to 10
Gallery
Famous Lasagna
Credit:
Yunhee Kim
Famous Lasagna
Credit:
Yunhee Kim
Famous Lasagna
Recipe Summary
Yield: Serves 8 to 10
Recipe Summary
Yield: Serves 8 to 10
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- Coarse salt and freshly ground pepper
- 16 lasagna noodles (about 12 ounces, or enough for 4 layers in a 9-by-13-inch baking dish)
- 2 containers (15 ounces each) part-skim ricotta cheese
- 1/4 cup chopped fresh flat-leaf parsley (optional)
- 1 large egg
- Extra-virgin olive oil, for coating
- Basic Meat Sauce
- 1 pound part-skim mozzarella, coarsely grated (4 cups)
- 4 ounces finely grated Parmesan cheese (1 cup)
Directions
Preheat oven to 400 degrees. Bring a large pot of water to boil. Generously salt water; add noodles and cook according to package directions. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
In a medium bowl, combine ricotta, parsley, and egg. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Lightly coat a 9-by-13-inch baking dish with olive oil. Begin layering: Place 4 noodles in dish, slightly overlapping. Top with half the meat sauce and 4 more noodles. Top with half the ricotta filling, then half the mozzarella. Repeat the layering process, ending with the mozzarella. Sprinkle top with Parmesan.
Cover with lightly oiled foil. Place on a rimmed baking sheet; bake for 30 minutes. Uncover, and bake until bubbling and browned, 30 to 40 minutes more. Let cool 10 minutes before serving.
Variations
Make It FasterSkip Basic Meat Sauce for 4 cups (32 ounces) and cooking regular lasagna noodles for a good store-bought marinara and 16 (9 ounces) ‘’no-boil’’ noodles. Layer the noodles in the sauce and cheeses. Bake lasagna for 45 minutes covered, followed by 20 to 30 minutes uncovered, until browned. Make It FancierIn Step 1 of the Basic Meat Sauce, add 2 ounces diced pancetta. After Step 2, add 1/2 cup white wine and cook until mostly evaporated, 5 to 10 minutes more. Continue to Step 3 in the Basic Meat Sauce recipe. Instead of dried lasagna sheets, pick up 1 to 1 1/2 pounds of fresh pasta sheets at your local gourmet market (enough to form 4 layers). Boil just until they float, 2 to 3 minutes; drain and rinse.
Variations
Make It Faster
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Famous Lasagna
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Famous Lasagna
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
