No-Boil Lasagna
Look for bulk Italian sausage in the butcher section; if you can't find it, use sausage links and remove the meat from the casings. You can also keep this meatless by omitting the sausage. This recipe was adapted and changed over time from “The Williams-Sonoma Weeknight Cook: Fresh & Simple Recipes for Good Food Everyday.” I’ve tweaked it substantially over the years by simplifying the instructions and adding the egg and Parmesan to the ricotta, which boosts the flavor and texture.
Makes 8 servings
1½ pounds mild Italian sausage 1 15-ounce container part-skim ricotta ¼ cup milk (skim, low-fat or whole will work) 1 egg 1 cup finely grated Parmesan (reserve ¼ cup) 4 cups tomato-basil sauce 1 pound no-boil lasagna noodles (depending on the size of your pan, you will have some noodles left over) 8 ounces part-skim mozzarella, grated or sliced
Instructions: Preheat oven to 350 degrees. In a sauté pan over mediumhigh heat, cook the sausage, breaking it up into small pieces, until browned. Drain any fat from the pan and set aside.
In a bowl, stir together the ricotta, milk, egg and ¾ cup Parmesan.
In a 9-by-13-inch or 10-by-12-inch baking dish, spread ½ cup tomato sauce. Cover with a single layer of noodles without overlapping them. Spread on a third of the ricotta mixture, a cup of the sauce and top with a third of the sautéed sausage. Add two more layers of noodles, ricotta, sauce and sausage. Top with a final layer of noodles, sauce, mozzarella and the remaining ¼ cup of Parmesan. Be sure the top layer of noodles is fully covered with sauce (if any edges are peeking out uncovered, they will be crispy instead of soft).
Bake uncovered for 45-50 minutes in the middle of the oven, until bubbly and golden brown on the edges. If the cheese starts to get too brown, cover the pan with foil during baking. Let stand for 5 minutes before cutting.
Note: Lasagna can be assembled and frozen before baking. Place in refrigerator the night before you plan to bake.