One of my favorite meals is this simple three cheese lasagna. I would rarely make it because of the time it would take, even when the results were fantastic. Then I happened upon this simple three cheese lasagna recipe in Everyday Food from Martha Stewart. As I always do, I made some changes and was able to create an easy and no fail lasagna recipe that I just love to pieces.
So without further a due, here you are.
Three Cheese Lasagna
- 58oz. of canned whole peeled plum tomatoes.
- 3 clove garlic, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 teaspoon Kosher salt
- 1 teaspoon fresh ground pepper
- 1 large egg
- 15 oz fresh or homemade ricotta cheese
- 1 box (12 ounces) no-boil lasagna noodles
- 2 ¼ cups shredded mozzarella
- 1 cup grated Parmigiano-Reggiano cheese
Preheat the oven to 400 degrees. Pulse tomatoes in a blender until coarsely pureed. Put the tomatoes, garlic, and oil in a saucepan and bring to a boil. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Reduce to a simmer and cook over medium heat until thickened, about 12 to 15 minutes. Remove from heat.
Meanwhile, in a medium bowl, mix the egg, ricotta, 1 teaspoon each salt and 1/2 teaspoon pepper until combined. Carefully pour a small portion of sauce 9” square baking dish making sure to spread the sauce evenly on the bottom. Add a single layer of noodles, breaking them up to fit where needed. Top with half the ricotta mixture and spreading evenly. Then sprinkle a 1/3 cup the parmesan cheese and then 3/4 cups mozzarella cheese. Follow with a second layer of noodles, and then add 1 1/2 cups marinara sauce. Add a third layer of noodles, and then remaining ricotta mixture, 1/3 cup Parmesan cheese, and 3/4 mozzarella cheese. Follow with a final noodle layer, and then remaining sauce. Sprinkle with remaining 1/3 cup mozzarella and 3/4 parmesan on top. Bake lasagna until golden and bubbling, 30 to 35 minutes. Let stand at least 10 minutes before serving.
Notes: I prefer using the “Barilla No Boil Noodles” for this simple three cheese lasagna. You will more than likely only use part of the box of noodles, and that’s OK. You can prepare and refrigerate, or even freeze the dish ahead of time prior to cooking. If you do refrigerate or freeze the dish, bring the uncooked lasagna to room temperature and then bake for the necessary time. Using my homemade ricotta takes this awesome dish over the top. You can add precooked meat or vegetables in the sauce for the sauced layer. The amount of extras you add may change the dish size and the cooking time.
This simple three cheese lasagna is an amazingly simple and delicious recipe. From start to finish, it takes no longer than 20 minutes to prepare before cooking. The best part is you can make the lasagna ahead of time before you need to bake it and it turns out just as good. I serve this with a green salad with a light dressing, some good bread, and an excellent wine such as a Cabernet Sauvignon, Pinot Noir or Zinfandel.
So when you’re in the mood and want a good simple three cheese lasagna, you now have this simple and super easy recipe to give you that pleasure.
Time to eat…
P.S. Take a moment to check out some of the tools I used for this “Simple Three Cheese Lasagna” below. 🙂