The Basics: How to Make Lasagne
The tried-and-true recipe you’ll hang onto forever
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
- WHAT YOU’LL NEED:
- - a large bowl
- - a 13-by-9-inch baking dish
- - aluminum foil
- - two minced garlic cloves
- - a pound of ricotta cheese
- - two boxes of frozen spinach, thawed with the liquid squeezed out
- - five handfuls of grated Parmesan cheese
- - an egg
- - two 15-ounce cans of tomato sauce
- - a box of no-boil lasagna noodles
- - a pound of mozzarella cheese, sliced
WHAT YOU’LL DO:
1. Heat the oven to 350 degrees Fahrenheit (it will take at least 20 minutes to warm up). Mix together the garlic, ricotta, spinach, half of the Parmesan, and the egg in the bowl until smooth.
2. Spread a fifth of the tomato sauce on the bottom of the baking dish.
3. Overlap a quarter of the noodles in a layer on top of the sauce. It’s OK if they don’t completely cover the surface area.
4. Spread a fifth of the tomato sauce on top of the noodles.
5. Dollop a third of the ricotta mixture in a few spots over the noodles and flatten the dollops (the ricotta mixture will spread out when it heats up). Lay a quarter of the mozzarella on top.
6. Repeat the process by laying a quarter of the noodles in the opposite direction than you did before, top with a fifth of the tomato sauce, a third of the ricotta mixture, and a quarter of the mozzarella. Repeat once more: a quarter of the noodles in the opposite direction, a fifth of the tomato sauce, the last third of the ricotta, and a quarter of the mozzarella.
7. Cover with the last quarter of the noodles, top with the last fifth of the tomato sauce and last quarter of the mozzarella, and sprinkle with the remaining Parmesan.
8. Cover the baking dish with aluminum foil and bake until the lasagne is bubbly around the edges, about 35 minutes.
9. Remove the foil and bake another 15 minutes, until the top is bubbly and light golden brown. Let the lasagne rest 10 to 15 minutes before slicing, or it will be too runny.
Illustrations by Bill Russell