This recipe comes from 100 Recipes Every Woman Should Know, compiled by the editors of Glamour Magazine. I tried it on a whim, and although it did not result in a spontaneous proposal, it was absolutely delicious. Neal loved it, and it was the perfect meal to curl up with on a cool Fall evening.
What You'll Need:
3 cups Marinara Sauce (recipe follows)
8 oz. cooked lasagna noodles (mine were gluten free rice noodles)
One 15-16 ounce container part-skim ricotta cheese
3 large eggs
2 cups shredded mozzarella cheese (8 oz)
½ cup freshly grated parmesan cheese
Basil leaves, chopped
- Preheat the oven to 350°F. Prepare the marinara sauce and cook the noodles while the sauce is simmering. Drain the noodles and set aside.
- In a medium bowl, combine the ricotta and eggs. Spread 1 cup marinara sauce in the bottom of a 9X13 in. pan. Top with a layer of noodles, followed by half the ricotta mixture.
- Repeat with a second layer of marinara, noodles, and ricotta mixture and top with a third layer of noodles. Spread ¾ cup of marinara sauce on the noodles (reserving ¼ cup to drizzle over the lasagna when you serve it). Sprinkle with the mozzarella and parmesan cheese.
- Bake the lasagna for about 1 hour until the top is golden, the filling is bubbling around the edges, and the noodles are tender when pierced with a knife. Remove from the oven and let it cool for 15 minutes before serving. Garnish with basil and extra sauce when you plate it.
- In a large saucepan, cook 5 thinly sliced garlic cloves in ¼ cup of olive oil over medium heat until golden (30 seconds).
- Turn the heat up to high and add two 28-ounce cans of diced tomatoes, a large pinch of salt, and ½ teaspoon of red pepper flakes. Bring to a simmer and then turn the heat to moderately low. Cook, stirring occasionally, until the sauce is thick (about 20 minutes).
- Add 2 tablespoons of unsalted butter and 10 basil leaves, torn into pieces, to the sauce. Once the butter is melted, remove the sauce from the heat.