Classic Cheese Lasagna
Source
Martha Stewart Living, October 2008Get More
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Ingredients
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1 pound whole-milk ricotta cheese
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1 large egg
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1/8 teaspoon freshly grated nutmeg
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3/4 teaspoon coarse salt
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Freshly ground pepper
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1 pound fresh mozzarella
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, cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cookedFresh Lasagna Noodles
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5 ounces coarsely grated Parmesan cheese, (about 1 3/4 cups)
Directions
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Step 1
Preheat oven to 375. Combine ricotta, egg, nutmeg, and salt in a medium bowl. Season with pepper. Coarsely grate 1/2 of the mozzarella, and stir into ricotta mixture. Using your fingers, shred remaining mozzarella into 2-inch strips, and reserve.
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Step 2
Spread 1/2 cup marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Spread 1/3 of the ricotta mixture over noodles, and sprinkle with 1/3 of the Parmesan. Place a layer of noodles over the cheese layer. Spread 1 cup marinara over noodles. Repeat layering (noodles, marinara, noodles, ricotta mixture, Parmesan) 2 more times. Spread remaining marinara over cheese layer, then sprinkle with shredded mozzarella.
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Step 3
Place baking dish on a rimmed baking sheet. Bake until cheese is golden brown and sauce is bubbling, 45 to 50 minutes. Let stand for 15 minutes before slicing and serving.
Reviews (4)
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Fantastic recipe. In addition to making my own pasta and the recommended marinara, I made my own ricotta cheese for this recipe. I've never had a better lasagna.
I didn't bother with pre-cooking the noodles. I also skipped the egg in the cheese mixture to ensure the cheese mixture wouldn't be runny. Made this the night before I needed it, too, which is a big plus in my book!
Can't wait to make this one again.
delishes! recipe although I am a meat lover but I will make this again
This recipe was so yummy! :) The fresh nutmeg gave a nice flavor :)....will make this again. I also added meat and spinach and it worked out perfect!!!
Best lasagna I've ever made!!! Used good quality tomato and cheeses, so yummy.