Extra Cheesy Lasagna
Boiling dried noodles is no longer the only option when it comes to making lasagna. Here, thin sheets of fresh pasta are layered with the filling to create a beautiful, delicate lasagna. You can also use no-boil lasagna noodles.
- Olive oil for pan
- 4 cups ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 lb. fresh mozzarella cheese, cubed
- 2 garlic cloves, minced
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 tsp. kosher salt, plus more, to taste
- Freshly ground pepper, to taste
- 2 eggs, lightly beaten
- 3 cups tomato-basil sauce, homemade or purchased
- 1/2 lb. fresh pasta sheets, homemade or purchased
Preheat an oven to 375°F. Coat the bottom of a 9-inch square pan with 3-inch sides with olive oil.
In a large bowl, stir together the ricotta cheese, Parmigiano-Reggiano cheese and all but 1 cup of the mozzarella cheese. Add the garlic, parsley, the 1 tsp. salt and a few grindings of pepper. Adjust the seasoning if needed. Add the eggs and mix well.
Ladle 1/2 cup of the tomato sauce onto the bottom of the prepared pan, spread to cover evenly and arrange 2 layers of pasta, trimmed to fit as needed, on top of the sauce. Spread one-third of the cheese mixture evenly over the pasta. Top with a layer of pasta, ladle 3/4 cup of the sauce over the pasta and then top with another layer of pasta. Repeat the layering: cheese mixture, pasta, sauce, pasta, cheese mixture, pasta and finally the remaining 1 cup sauce, spreading it evenly. Sprinkle the reserved 1 cup mozzarella over the top. (At this point, the lasagna can be tightly covered and refrigerated for up to 2 days or frozen for up to 3 months.)
Bake until the cheese on top is golden and bubbling and the noodles are tender, 40 to 45 minutes. (If baking frozen or refrigerated lasagna, cover tightly with aluminum foil for the first 30 minutes, uncover and bake for 30 to 45 minutes more.) Let rest for 10 minutes before serving. Serves 8.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).