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.
- 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
- Cheese Ravioli
- cream
- parsley flakes
- lasagna noodles
- hamburger
- cottage cheese
- prego
I use pork chops for this.
- pork tenderloin
- onions
- grape juice
- balsamic vinegar
- hamburger
- lettuce
- tomato
- soft tacos
- hard tacos
- refried beans
- olives
was a little runny…will try not blending the tomatoes
1 teaspoon garlic powder can be substituted for garlic cloves
- Garlic cloves
- tomatoes
- chicken broth
- taco shells
can use lemon juice instead of vinegar
- pork chops
- onion