Ingredients
-
-
2
-
1
-
6
-
1
-
1
-
1
-
1/4
-
1
-
1
-
-
-
-
-
Directions
The Best Make-Ahead Lasagna,This recipe comes from an America’s Test Kitchen cookbook entitled The Best Make-Ahead Recipe. Everything I’ve made from this cookbook has been superb and this is my new favorite! The best part about this recipe is that it uses Barilla’s No Boil Lasagna Noodles. After making this lasagna I will never use another kind of noodle! The noodles mimic fresh pasta because they turn out delicate, not chewy like other no-boil noodles I’ve tried. Make sure to use good quality canned tomatoes and don’t be alarmed about the sauce tasting too tomato-y and sharp because the taste mellows dramatically in the final dish. The recipe calls for meatloaf mix but if you can’t find it (or in my experience, aren’t willing to pay the high price) you can substitute lean ground beef, pork, italian sausage, or any combination thereof. Whole milk ricotta cheese and mozzarella give the best results if you are freezing this dish to serve later but if you are baking this immediately then skim or part-skim ingredients can be substituted without any loss in flavor.,I selected this recipe because it was good for making ahead of time- I find that lasagna is usually better when its had more time to set up anyway. But ironically I wasnt able to make it in advance so had to prep and bake it right away and it was delicious!! Perfectly set up, not runny at all, full of lovely flavors. The only thing I added was freshly chopped parsley and basil on top. Excellent recipe.,Can i freeze this for ten days? Best 2ay to do the freezing?
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Steps
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1
Done
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For the Sauce: Heat the Oil in a Dutch Oven (or Large Pot) Over Medium Heat Until Shimmering. |
|
2
Done
|
Add the Onions and Cook Until Softened but not Browned, About 3 Minutes. |
|
3
Done
|
Stir in the Garlic and Cook Until Fragrant, About 30 Seconds. |
|
4
Done
|
Stir in the Meat, 1 Teaspoon Salt, 1 Teaspoon Pepper and Cook, Breaking the Meat Into Small Pieces Until the Meat Loses Its Raw Color but Has not Browned, About 4 Minutes. |
|
5
Done
|
Stir in the Cream, Bring to a Simmer, and Cook Until the Liquid Evaporates and Only the Fat Remains, About 5 Minutes. |
|
6
Done
|
Stir in the Tomato Puree and Drained Diced Tomatoes (and a Splash of Your Favorite Red Wine If You Feel So Inclined). |
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7
Done
|
Bring to a Simmer and Cook Until the Flavors Are Blended, About 3 Minutes. |
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8
Done
|
Season With Salt and Pepper to Taste; Set Aside. |
|
9
Done
|
For the Ricotta Filling: Stir All the Ingredients Together Until Combined; Set Aside. |
|
10
Done
|
to Assemble the Lasagna: Spread 1 Cup of the Sauce Over the Bottom of a 13 by 9-Inch Baking Dish (avoiding Large Chunks of Meat). |
