Prep 20 mins
Cook 40 mins
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.
- 15 ounces ricotta cheese (1 3/4 cups)
- 2 1⁄2 ounces parmesan cheese, grated (1 1/4 cups)
- 1⁄2 cup fresh basil, minced
- 1 large egg, lightly beaten
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 6 cups tomato sauce (See America's Test Kitchen Chunky Tomato Sauce for Lasagna)
- 12 no-boil lasagna noodles
- 1 lb whole milk mozzarella, shredded (4 cups)
- Adjust an oven rack to the middle position and heat the oven to 375 degrees.
- Mix the ricotta, 1 cup of the Parmesan, the basil, egg, salt, and pepper until well-combined.
- Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish.
- 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.
- Sprinkle evenly with 1 cup of the mozzarella.
- Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering 2 more times.
- For the final layer, place the 3 remaining noodles on top.
- Spread the remaining 1 1/4 cups sauce over the noodles.
- Sprinkle with the remaining 1 cup mozzarella and then the remaining 1/4 cup Parmesan.
- Spray a large sheet of foil lightly with vegetable oil spray and cover the lasagna. Bake for 15 minutes.
- Remove the foil and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer.
- Let cool for 10 minutes before serving.