Easy Lasagnas: Tomato & Ricotta and Meat Sauce & Cream
ID: 3005b43e...
Two incredibly simple, no-boil lasagnas designed for quick weeknight assembly. The first is a bright, fresh tomato and ricotta cheese lasagna, and the second is a rich, comforting meat sauce and heavy cream lasagna.
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🍳 Cooking Flow
Assemble Tomato & Ricotta Lasagna: Layer raw noodles with seasoned crushed tomatoes, ricotta, mozzarella, and parmesan directly in the pan. → Bake Tomato & Ricotta Lasagna: Bake covered at 350°F (180°C) for 45 minutes, uncover, top with mozzarella, bake 15 minutes, and broil. → Make Meat Sauce: Sauté onion and carrot, smash-brown the ground beef, stir in tomato paste and crushed whole tomatoes, and simmer for one hour. → Assemble Meat & Cream Lasagna: Layer raw noodles with heavy cream, chopped garlic, salt, meat sauce, and parmesan. Pour remaining cream over the final layer. → Bake Meat & Cream Lasagna: Bake covered for 45 minutes, top with mozzarella, bake uncovered for 15 minutes, broil, and rest before slicing.
Cooking Steps
Brief Cooking Order
Assemble Tomato & Ricotta Lasagna: Layer raw noodles with seasoned crushed tomatoes, ricotta, mozzarella, and parmesan directly in the pan. → Bake Tomato & Ricotta Lasagna: Bake covered at 350°F (180°C) for 45 minutes, uncover, top with mozzarella, bake 15 minutes, and broil. → Make Meat Sauce: Sauté onion and carrot, smash-brown the ground beef, stir in tomato paste and crushed whole tomatoes, and simmer for one hour. → Assemble Meat & Cream Lasagna: Layer raw noodles with heavy cream, chopped garlic, salt, meat sauce, and parmesan. Pour remaining cream over the final layer. → Bake Meat & Cream Lasagna: Bake covered for 45 minutes, top with mozzarella, bake uncovered for 15 minutes, broil, and rest before slicing.
Introduction
Two incredibly simple, no-boil lasagnas designed for quick weeknight assembly. The first is a bright, fresh tomato and ricotta cheese lasagna, and the second is a rich, comforting meat sauce and heavy cream lasagna.
Step 1
Check and ensure your dry lasagna sheets fit your baking pan perfectly. Use shorter-cut noodles if baking in an 8-inch square pan.
Step 2
[Tomato & Ricotta Lasagna] Pour a thin layer of crushed tomatoes into the bottom of the baking pan. Drizzle with olive oil, smooth it out, and season with salt, garlic powder, onion powder, dried oregano, basil, marjoram, parsley, and chili flakes.
Step 3
[Tomato & Ricotta Lasagna] Place the first layer of dry lasagna noodles directly onto the sauce. Lightly sprinkle the dry noodles with salt.
Step 4
[Tomato & Ricotta Lasagna] Add half of the ricotta cheese, spreading it evenly. Top with a layer of shredded mozzarella and a generous shake of grated parmesan.
Step 5
[Tomato & Ricotta Lasagna] Place another layer of noodles, season with salt, and layer with crushed tomatoes, olive oil, and seasonings. Repeat layering with noodles, ricotta, mozzarella, and parmesan until you have at least four pasta layers.
Ingredients List
Important Notes
Always use a slightly lower baking temperature (350°F / 180°C) when using raw, dry noodles to allow them to cook slowly without drying out.
Because the noodles are not boiled in salted water first, you must lightly salt each dry pasta layer manually during assembly.
Avoid using canned whole peeled tomatoes for the first recipe because they have too much liquid; choose crushed tomatoes instead.
Cover the pan extremely tightly with foil to trap steam, which is essential to cook and soften the raw lasagna sheets.
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