This recipe is yummy, makes a ton, and is actually simpler than I expected. It also freezes really well. If you are only cooking for 2 (or even 3), consider splitting this into three 9-by-3-inch loaf pans. REPEAT: This recipe can easily make three meals.
Serves 6 to 8
Adapted from “The Best Make-Ahead Recipe”
2 (28-ounce) cans diced tomatoes
2 tablespoons extra-virgin olive oil
3 medium garlic cloves, minced
1/2 teaspoon red pepper flakes
2 tablespoons chopped fresh basil leaves
Ground black pepper
24 ounces whole milk ricotta cheese (about 3 cups)
4 ounces Parmesan cheese, grated (about 3 cups)
10 ounces whole milk mozzarella cheese, shredded (about 2 1/2 cups)
2 large eggs, lightly beaten
2 tablespoons minced fresh parsley
16 no-boil flat lasagna noodles, preferably Barilla
1. Pulse tomatoes with their juices, one can at a time, in a food processor (I used my Magic Bullet) until coarsely chopped with pieces measuring about 1/4 inch, about 3 pulses. Set aside.
2. Heat the oil, garlic and pepper flakes in a large saucepan over medium heat until fragrant but not brown, about 1 to 2 minutes. Stir in tomatoes and 1/2 teaspoon salt, and simmer until slightly thickened, about 15 minutes. Off the heat, stir in basil and season to taste with salt and pepper, set aside.
3. Stir the ricotta, 1 cup of Parmesan, 2 cups of mozzarella, eggs, parsley, 1/2 teaspoon salt and 1/2 pepper together, set aside.
4. Pour 1 inch boiling water into a 13-by-9-inch baking dish and slip the noodles into the water, 1 at a time. let the noodles soak until pliable, about 5 minutes, separating the noodles with the tip of a knife to prevent sticking. Remove the noodles from the water and place in a single layer of clean kitchen towels. Discard water in the baking dish and pat dry
5. Spread 1 1/2 cups of the sauce over the bottom 3/4 of each noodle. Roll the noodles up around the filling and lay, seam-side down, in the baking dish. Spoon the remaining sauce evenly over the rolled noodles, covering the pasta completely. Sprinkle with the remaining Parmesan and mozzarella.
6. TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator about 24 hours.)
7. TO SERVE: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling and the cheese is melted, 30 to 40 minutes. Remove the foil and continue to bake until the cheese is browned ins pots, 25 to 30 minutes longer.
Did you like this post?
We'd love to send you more inspiration and encouragement for your home. When you sign up below, we'll send you our free guide to save thousands on your next home project. Because your home shouldn't own you.