- coarse salt
- medium zucchini
- salt and pepper
- butter
- all-purpose flour
- vegetable stock or 1 cup chicken stock
- milk
- part-skim ricotta cheese
- vegetable oil
- tomato paste
- dried basil
- dried oregano
- salt
- Freshly ground pepper to taste
- chopped fresh parsley
- grated mozzarella cheese
- freshly grated Parmesan cheese
- water
- uncooked linguine
- small broccoli florets
- butter
- chopped onion
- peeled and deveined medium shrimp
- julienne-cut carrot
- 1/3-less-fat cream cheese
- ground black pepper
- water
- butter
- frozen green peas
- uncooked fettuccine
- olive oil
- finely chopped shallot
- all-purpose flour
- milk
- cream cheese
- kosher salt
- freshly ground black pepper
- chopped fresh tarragon
Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs tossed with Italian seasoning in place of the Italian-seasoned breadcrumbs if desired.
- tomato puree
- olive oil
- tomato paste
- Italian-seasoned breadcrumbs
- lemon juice
- mayo
- green onions chopped
- chopped black olives
- pimientos
- vermicelli or angel hair pasta
- accent seasoning
- vegetable oil
- garlic to tast
- ricotta cheese
- shredded mozzarella cheese
- shredded Italian four-cheese blend
- Italian seasoning
- fresh chopped basil for garnish
- Italian seasoning
- unsalted butter
- all-purpose flour
- grated Parmesan cheese
- lemon zest
- lemon juice
- uncooked ziti
- olive oil
- chopped yellow squash
- chopped zucchini
- chopped onion
- chopped tomato
- chopped fresh basil
- chopped fresh oregano
- crushed red pepper
- Cooking spray
Serves 8 to 10
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.
WHY THIS RECIPE WORKS:
For the best flavor in our four-cheese lasagna recipe, we settled on a combination of fontina, Parmesan, Gorgonzola, and Gruyère. But the real secret to a great four-cheese lasagna recipe proved to be a fifth cheese. While ricotta didn’t add much flavor, it gave the lasagna body without making the dish heavy and starchy.
- part-skim ricotta cheese
- ground black pepper
- minced fresh parsley leaves plus an additional 2 teaspoons
- unsalted butter
- all-purpose flour
- whole milk
- low-sodium chicken broth
- table salt
- bay leaf
- cayenne pepper
- no-boil lasagna noodles
Serves 8 to 10
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.
WHY THIS RECIPE WORKS:
For the best flavor in our four-cheese lasagna recipe, we settled on a combination of fontina, Parmesan, Gorgonzola, and Gruyère. But the real secret to a great four-cheese lasagna recipe proved to be a fifth cheese. While ricotta didn’t add much flavor, it gave the lasagna body without making the dish heavy and starchy.
- part-skim ricotta cheese
- ground black pepper
- minced fresh parsley leaves plus an additional 2 teaspoons
- whole milk
- low-sodium chicken broth
- bay leaf
- cayenne pepper
- no-boil lasagna noodles