Prep 20 mins
Cook 50 mins
I haven't made this yet, wanted to post it so I won't lose this recipe, it was developed by Cook's Illustrated: Using no–boil lasagna noodles and a quick homemade tomato sauce—or even a good store–bought sauce—makes lasagna an easy weeknight meal. If you prefer a jarred sauce, we recommend Patsy's Marinara, Bertolli's Tomato and Basil Pasta Sauce, or Barilla Marinara. You'll need about two 24– to 26–ounce jars.
- 15 ounces ricotta cheese (1 3/4 cups)
- 2 1⁄2 ounces parmesan cheese, grated (1 1/4 cups)
- 1⁄2 cup minced fresh basil
- 1 large egg, lightly beaten
- 1⁄2 teaspoon table salt
- 1⁄2 teaspoon ground black pepper
- 6 cups tomato sauce (see note above)
- 12 no-boil lasagna noodles (one 8 or 9 ounce package)
- 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 9 by 13–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 two 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.