Simple lasagna with hearty tomato-meat sauce from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on January 01, 2020

    We make this often. It's not an elegant lasagna - lots of tomato sauce and cheese(!) - but it's totally tasty and easy (for a lasagna) to pull together. I like it with ricotta cheese as specified in the recipe, but my husband prefers cottage cheese. When fresh basil hasn't been available, ~1/2 cup basil pesto has been an OK substitution. Ground beef works well as a substitute for meatloaf mix. After making it many times in a standard 9x13-inch pyrex dish and dealing with periodic oozing over the edges during baking, I got a deeper 9x13 dish to contain it better. A 10x15-inch pyrex also works. We also really like the tomato meat sauce in this recipe as a sauce for regular pasta. I'll often make a double batch and, after taking what I need for the lasagna, will add some oregano to the remaining sauce and simmer it slowly for 1-2 hours before packing it into the freezer for future meals. [Cross-post for Annual Edition/ Magazine/Cook's Ill. Cookbook.]

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