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Nana’s Lasagna

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

Torie’s mom—“Nana” to the grandkids—makes this lasagna when someone is born or when someone dies. Lasagna is a pain, but it’s in this book because it’s so good and it’s exactly what you want to eat when family and friends are over. So scan the code (and the one for bolognese on page 170), call a friend who loves you, and let them make it for you.

INGREDIENTS

4 quarts water

2 teaspoons salt

1 (16-ounce) box dry lasagna noodles

2 tablespoons olive oil

2 cups full-fat ricotta

2 cups full-fat cottage cheese

4 tablespoons salted butter, softened

4 cups Bolognese Meat Sauce (p. 170), divided

½ cup heavy cream, divided

1 (28-ounce) can whole tomatoes, crushed by hand

2 cups grated Parmesan cheese

2 cups grated mozzarella cheese

Save

4.8 / 5

Share

SERVES

8 PEOPLE

ACTIVE TIME

20 MINUTES

TOTAL TIME

2 HOURS

Torie’s mom—“Nana” to the grandkids—makes this lasagna when someone is born or when someone dies. Lasagna is a pain, but it’s in this book because it’s so good and it’s exactly what you want to eat when family and friends are over. So scan the code (and the one for bolognese on page 170), call a friend who loves you, and let them make it for you.

Method

  1. Preheat the oven to 350°F. Bring a large pot of water to a boil over high heat. Add the salt. Boil the lasagna noodles for about 10 minutes until al dente. Drain, and toss with olive oil—so they don’t stick together. Set aside to cool on a large baking sheet.
  2. Mix the ricotta and cottage cheese in a small bowl and set aside. Rub the bottom and sides of a 9x13-inch baking dish with softened butter.
  3. Start with a layer of noodles. Spread half the meat sauce over them and drizzle with ¼ cup heavy cream.
  4. Add another layer of noodles. Spread all of the ricotta mixture evenly over the top.
  5. Add another layer of noodles. Spoon over half the crushed tomatoes.
  6. Add another layer of noodles. Spread the remaining meat sauce over the top and drizzle with the remaining cream.
  7. Add another layer of noodles. Spread the remaining crushed tomatoes, then sprinkle evenly with Parmesan and mozzarella.
  8. Cover with foil and bake for 45 minutes. Uncover and bake until the top is golden and bubbling, about 30 minutes more. Let rest for 20 minutes before serving.

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