Classic Lasagna

For regular boxed lasagna noodles, boil them about 8 to 9 minutes — just to al dente, with a little bite left. Since they’ll keep cooking in the oven, pull them at the lower end of whatever the package says, even a minute early. Overcooked noodles turn mushy and tear when you’re trying to layer them, so slightly firm is what you want. Lay them flat after draining so they don’t stick. (If you happen to have no-boil noodles, skip this entirely — they soften in the oven as long as they’re well covered by sauce.) For the salt: use a large pot with at least 4 quarts of water, and add about 2 tablespoons of kosher salt once it’s boiling. The water should taste noticeably salty, almost like a seasoned broth. That’s your one chance to season the noodles themselves — most of the salt goes down the drain when you strain them, so it won’t make the dish too salty. Don’t add oil to the water; it just makes the noodles slippery and keeps sauce from clinging later.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil and cook 12 lasagna noodles until just al dente. Drain, then lay them flat on a lightly oiled sheet or parchment so they don't stick together.

Step 2

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 onion, diced and cook until soft, then stir in 4 garlic cloves, minced until fragrant.

Step 3

Stir in 1 can (28 oz) crushed tomatoes, 1 can (15 oz) tomato sauce, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1 tsp kosher salt, and 1/2 tsp black pepper. Simmer gently, stirring now and then, until thickened and rich.

Step 4

In a bowl, combine 15 oz ricotta cheese, 1 large egg, 1/2 cup grated parmesan, and 1/4 cup chopped parsley with a pinch of salt and pepper.

Step 5

Preheat the oven to 375°F (190°C). Spread a thin layer of sauce across the bottom of a 9×13 dish. Add a layer of noodles, half the ricotta filling, a third of the 3 cup shredded mozzarella, divided, then a ladle of sauce.

Step 6

Add another layer of noodles, the rest of the ricotta filling, another third of the 3 cup shredded mozzarella, divided, and more sauce. Top with a final layer of noodles, the remaining sauce, and the last of the 3 cup shredded mozzarella, divided.

Step 7

Cover with foil, tenting it so it doesn't touch the cheese, and bake until hot and bubbling underneath.

Step 8

Remove the foil and bake until the top is golden and the edges are bubbling.

Step 9

Let the lasagna rest — this is essential. It lets the layers set so you get clean squares instead of a slide.