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Lemon-Ricotta Lasagna


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Rate this recipe 4.2/5 (6 Votes)


  • 1 lb. Lasagna Noodles
  • 16 oz. Grated Mozzarella
  • 4 Cloves Garlic, chopped very fine
  • 1 28 oz. Can Tomatoes, drained
  • 1 14 1/2 oz. can Tomatoes With Juice
  • 4 Tbsp. Olive Oil
  • 1 tsp. Salt
  • 22 oz. Ricotta Cheese
  • Zest From 1 Lemon
  • 2 Tbsp. Lemon Juice
  • 6 Tbsp. Freshly Grated Parmigiano-Reggiano
  • 8 oz. Fresh Mozzarella, sliced into 1/3" rounds
  • 12-16 Fresh Basil Leaves


Servings 4


Step 1

Puree tomatoes & juice in a processor. Saute garlic briefly in olive oil, add tomatoes & salt, & simmer for 20 min. Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 Tbsp. grated parmigiano & 6-8 basil leaves. Process till smooth. To assemble: spread a sm amount of tomato sauce on the bottom of a 9" round oven-proof casserole. Add one layer of uncooked lasagna noodles, breaking if necessary to cover the bottom. Spread half of the ricotta filling over the noodles, then one-third of the tomato sauce, then half of the grated mozzarella. Repeat for another layer of noodles, filling, sauce & cheese. Add a final layer of noodles & the remaining tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining parmigiano on the casserole. Place a basil leaf on top of each mozzarella round & let the dish sit for 30 min. Preheat oven to 375. After the noodles have had time to absorb the tomato juices, bake for 40 min, till bubbly & beginning to brown. Let the lasagna rest for 5-10 min. & serve.


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