By muncheechee on April 19, 2010
Photo by Chef #1802713734
Photo by Chef #1802713734
"This recipe comes from an America's Test Kitchen cookbook entitled The Best Make-Ahead Recipe. Everything I've made from this cookbook has been superb and this is my new favorite! The best part about this recipe is that it uses Barilla's No Boil Lasagna Noodles. After making this lasagna I will never use another kind of noodle! The noodles mimic fresh pasta because they turn out delicate, not chewy like other no-boil noodles I've tried. Make sure to use good quality canned tomatoes and don't be alarmed about the sauce tasting too tomato-y and sharp because the taste mellows dramatically in the final dish. The recipe calls for meatloaf mix but if you can't find it (or in my experience, aren't willing to pay the high price) you can substitute lean ground beef, pork, italian sausage, or any combination thereof. Whole milk ricotta cheese and mozzarella give the best results if you are freezing this dish to serve later but if you are baking this immediately then skim or part-skim ingredients can be substituted without any loss in flavor."
Serving Size: 1 (388 g)
Servings Per Recipe: 8
"I made this lasagna for the first time last week, following the recipe in the ATK publication almost exactly. (I think it said that part-skim mozzarella was okay, and I'm pretty sure that's what I did.) Because 2 people don't need a 9x13 pan full of lasagna, I used 3 disposable foil loaf pans; the first noodle will have to be snapped lengthwise to fit at the bottom of the pan, but everything else layered perfectly. Anyhow...my husband, who never goes out of his way to hunt down and kill a lasagna, is still raving about how good it was, a week after the fact. One of the pans went to my daughter and son-in-law - and she just asked for the recipe, reporting that she got one small serving before the rest of it disappeared. This one's a winner, and it's really very easy. Those Barilla flat noodles are far less doughy and thick than traditional lasagna noodles and if you keep your mouth shut, people will assume you used homemade fresh pasta. I won't tell."
"Fabulous lasagna! I followed the recipe exactly - which I never do - because America's Test Kitchen perfects their measurements and techniques. I'm now going to try variations, including a veggie version and a florentine/meat combination. I gave away the leftovers, so I don't know how it tasted the second day, but I bet it was even better than fresh out of the oven ;)"
"I followed this recipe almost exactly... Except the the tomato puree and tomatoes. Instead, I used the same number of oz's of my favorite spaghetti sauce. The lasagna turned out great! I've never used the no boil noodles before but now I'll never go back! This is the perfect comfort meal- cheesy and meaty and pasta goodness. I actually divided the recipe between 2 small foil dishes (my family of 3 can't eat a whole pan anyway) so I could freeze one to bake later. I'm already looking forward to having it again!"
"I used this recipe to make a "lasagna duo" to serve to company; one of my guests is vegetarian. I made the recipe exactly as called for except that I sautéed yellow and zucchini squashes with chopped onion and grated carrot and used that to layer on one side of the pan. On the other side I browned some Italian sausage to use in the layering. It was fantastic! I highly recommend the vegetarian version. So gooooood! I'm saving this recipe and will definitely make it again."