8 servings

We loved this simple, light, fresh lasagna recipe from The Culinary Institute of America.

How to Make It

Step 1

Heat oil in a small Dutch oven over medium heat; add onion and garlic. Cook 10 minutes or until tender, stirring occasionally. Add tomato; bring to a boil. Reduce heat, and simmer 1 hour and 20 minutes or until slightly thickened. Remove from heat; stir in 2/3 cup basil, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside.

Step 2

Preheat oven to 375°.

Step 3

Heat ricotta in a medium saucepan over medium heat until hot; stir in mozzarella, stirring until melted. Remove from heat; stir in remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Step 4

Spread 2 cups tomato mixture in bottom of 13 x 9-inch baking dish coated with cooking spray. Arrange half the noodles over tomato mixture; top with ricotta mixture. Arrange remaining noodles over ricotta mixture; top with remaining 2 cups tomato mixture. Sprinkle evenly with Parmesan. Bake at 375° for 15 minutes or until cheese melts and filling is bubbly. Remove from oven; sprinkle with 1 tablespoon basil. Let stand 5 minutes.

The Culinary Institute of America

Ratings & Reviews

annie312's Review

September 04, 2012

jgrh52's Review

August 11, 2010
This is very good and I appreciated the 3 layer review. If you have a Trader Joe's in your area, their canned marinara sauce works as a quick substitute for the tomato sauce. I just added fresh basil,onion and garlic.

Love2run's Review

January 12, 2009
This was really good but not at the level that I would serve it to guests. I made one modification which is to use canned diced tomatoes since it saves alot of time and since its winter and so tomatoes are not as good at this time of year. I would make this again but would make the following alterations:(1) I would puree the tomatoes since my crew thought it was too lumpy for lasagna. I agree. (2) I would also add ground beef. I know that completely changes the recipe but it needs it.