This classic combination is rich and flavorful, but thanks to thin sheets of homemade pasta, it’s also light and delicate. Good luck eating just one piece.
Make Ahead Tips
You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.
Sprinkle 1/4 cup crumbled cooked Italian sausage or browned ground beef and chopped onions over each layer of the ricotta mixture.
Or scatter 1/2 cup squeezed-dry, thawed frozen chopped spinach over each layer of the ricotta mixture.
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As usual, Fine Cooking delivered another excellent recipe! It was easy to pull together. Like another reviewer, I used fresh noodles from the market, which did not have to be precooked. The other shortcut I took was to use already crushed tomato sauce, which did not need to cook as long. This also meant the sauce was not reduced very much thereby resulting in a more saucy outcome. With these two shortcuts, it took two hours to get it on the table. Hands on was around 20 minutes. This makes it more manageable during the week. My where’s-the-meat husband was satisfied on a meatless Monday. Thank you, Fine Cooking!
This was delicious and fairly easy for lasagna. I would slightly reduce the amount of cheese and half again the amount of sauce the next time I make this. It was delicious as written but I think I might like it better a little saucier. The whole family loved this. I’ll be making it again soon.
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