America's Test Kitchen Simple Cheese Lasagna

Recipe by AmyZoe

The fresh basil is the key ingredient. Cheesy, flavorful, and delicious! I made America's Test Kitchen Chunky Tomato Sauce for Lasagna along with it, but if you are using regular jarred sauce you'll only need about 2 24-26 oz jars. I used regular noodles in place of no-boil. Recipe courtesy of America's Test Kitchen Family Cookbook.

Top Review by Sarah L.

This is the BEST lasagna I've ever had!!! I'm in love. I've tried countless lasagna recipes to find the perfect lasagna and now I am happy to say I have stopped my search. I can't imagine trying another recipe. The fresh basil gives this a unique taste from others I have made. I did add some cottage cheese to the mixture because that is how my mother always made lasagna growing up and I didn't measure the sauce, just eyed it. And also used jarred. Can't wait to make it again!

Ingredients Nutrition


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

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