It’s important not to overbake the lasagna. Once the sauce starts bubbling around the edges, turn the oven to broil. If your lasagna pan is not broiler-safe, brown the lasagna at 500 degrees for about 10 minutes. Whole milk is best in the sauce, but skim and low-fat milk also work. Supermarket-brand cheeses work fine in this recipe. The Gorgonzola may be omitted, but the flavor of the lasagna won’t be as complex. The test kitchen prefers the flavor and texture of Barilla no-boil noodles, but this recipe will work with most brands. One box of Barilla will yield enough noodles for this recipe; you may need two boxes of other brands.
ready in about an hour;
serves 8
You might need to buy:
- bay leaf
- table salt
- low-sodium chicken broth
- whole milk
- all-purpose flour
- unsalted butter
- minced fresh parsley leaves plus an additional 2 teaspoons
- ground black pepper
- part-skim ricotta cheese
- cayenne pepper
- no-boil lasagna noodles
not sure on sauce
You might need to buy:
- Cheese Ravioli
- cream
- parsley flakes
I have used a real egg with this and it worked fine!
ready in about 40 minutes;
serves 4
You might need to buy:
- Italian seasoning
- egg substitute