Meatless Lasagna (Lasagne Di Magro)
This lasagna recipe is a labor of love, with layers of rich tomato sauce, creamy ricotta filling, and gooey mozzarella cheese creating a comforting and satisfying meal. The homemade tomato sauce is simmered to perfection with fresh basil, while the pasta sheets are cooked until tender. Assembling this classic dish is a joy in itself as you create layers of flavorful goodness. Baked to bubbly perfection, this lasagna is a comforting and rewarding dish that will surely delight your family and friends. Enjoy the hearty flavors and cheesy goodness of this homemade classic!
— Constant Cookbook
Ingredients
- 3 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 yellow onion, finely chopped
- 5 lb. fresh tomatoes, peeled, seeded and
- chopped, or 2 cans (each 28 oz.) plum
- tomatoes, seeded and chopped, with juice
- Salt and freshly ground pepper, to taste
- 6 to 8 fresh basil leaves, torn into small pieces
- About 1 1/4 lb. fresh pasta sheets, each cut
- into strips about 12 by 4 inches, or 1 1/4 lb.
- dried lasagna
- 1 egg
- 3 cups ricotta cheese
- 1/4 cup finely chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- 1 cup grated Parmigiano-Reggiano cheese, plus
- more for serving
- 1/2 lb. fresh mozzarella cheese, thinly sliced
Instructions
- To make the sauce, in a large, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and sauté until tender, about 5 minutes. Add the tomatoes and salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 45 minutes. Stir in the basil and pepper. Let cool to room temperature. You should have about 7 cups.
- Bring a large pot three-fourths full of water to a boil over high heat. Salt generously. For the fresh pasta, add the strips one at a time, stirring gently so they do not stick together. Boil until almost tender, about 1 minute. Drain off about two-thirds of the water, leaving the pasta in the pot. Refill the pot with cold water and set aside. For the dried lasagna, add the strips one at a time, stirring gently so they do not stick together, and cook according to the package instructions until the pasta is still very al dente (tender but firm to the bite). Drain off about two-thirds of the water, leaving the pasta in the pot. Refill the pot with cold water and set aside.
- To make the filling, in a bowl, lightly beat the egg until blended. Stir in the ricotta, parsley, salt and pepper.
- Preheat an oven to 375°F.
- In a 9-by-12-by-2-inch baking dish, spread about 1/4 cup of the sauce over the bottom. Remove 2 of the lasagna noodles from the pot, spread them on a kitchen towel and pat dry. Place the pasta in the pan in a single layer. Spread evenly with about 1 cup of the ricotta mixture and sprinkle with 1/4 cup of the Parmigiano-Reggiano cheese. Scatter about one-fourth of the mozzarella slices on top. Make a second layer using 2 noodles and spread it with sauce. Layer again with the cheeses. Repeat the layers. Make a final layer with the remaining noodles, spread with a thin layer of sauce, and top with the remaining mozzarella and Parmigiano-Reggiano cheeses. (At this point, the dish can be covered and refrigerated for several hours or up to overnight before baking.)
- Bake until the sauce is bubbling, the top is browned and the center is heated through, about 45 minutes. (If the lasagna has come straight from the refrigerator, it will need to bake for about 1 1/4 hours.) Remove from the oven and let stand for 10 minutes. Meanwhile, reheat the remaining sauce over low heat. Cut the lasagna into squares and serve. Pass the remaining sauce and Parmigiano-Reggiano cheese at the table. Serves 8.
Yield
Serves 8.
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