Simple Cheese Lasagna

By marck

From ATK

Ingredients

• CHUNKY TOMATO SAUCE:
• 1 Tbsp olive oil
• 1 onion, chopped fine
• Salt and pepper
• 6 garlic cloves, minced
• 1 28-oz can crushed tomatoes
• 1 28-oz can diced tomatoes
• 1/4 tsp dried oregano
• 1/8 tsp red pepper flakes
• CHEESE FILLING:
• 16 oz (2 cups) whole-milk ricotta cheese
• 2-1/2 oz Parmesan cheese, grated (1-1/4 cups)
• 1/2 C chopped fresh basil
• 1 large egg, lightly beaten
• 1/2 tsp salt
• 1/2 tsp pepper
• 12 no-boil lasagna noodles
• 1 lb whole-milk mozzarella, shredded (4 cups)

Preparation

Step 1

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

2. FOR THE FILLING: Adjust oven rack to middle position and heat oven to 375 degrees. Mix ricotta, 1 cup Parmesan, basil, egg, salt, and pepper together in bowl until well combined.

3. Spread 1/4 cup sauce over bottom of 13 by 9-inch baking dish. Place 3 noodles on top of sauce, then dollop 3 tablespoons of ricotta mixture down center of each noodle and spread to even thickness. Sprinkle evenly with 1 cup mozzarella. Spoon 1-1/2 cups sauce evenly over mozzarella. Repeat layering of noodles, ricotta mixture, mozzarella, and sauce two more times.

4. For final layer, place 3 remaining noodles on top. Spread remaining 1-1/4 cups sauce over noodles. Sprinkle with remaining 1 cup mozzarella, then remaining 1/4 cup Parmesan.

5. Spray large sheet of aluminum foil lightly with vegetable oil spray and cover lasagna. Bake for 15 minutes. Remove foil and continue to bake until cheese is browned and sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.

TO MAKE AHEAD: Assembled, unbaked lasagna can be refrigerated, wrapped tightly in plastic wrap, for up to 24 hours. Allow lasagna to sit at room temperature for 1 hour before baking. It can also be frozen, covered with plastic and then aluminum foil, for up to 2 months. To bake, defrost in refrigerator for 24 hours, then allow lasagna to sit at room temperature for 1 hour before baking.