Alison Roman's 3-Cheese Lasagna

"Each slice feels satisfying," says the Nothing Fancy cookbook author, who is hosting a Supper Club on the Battery dinner at the Charleston Wine & Food Festival (March 4-8)


“Each slice feels satisfying,” says the Nothing Fancy cookbook author, who is hosting a Supper Club on the Battery dinner at the Charleston Wine & Food Festival (March 4-8)

Alison Roman’s 3-Cheese Lasagna

2 Tbsp. olive oil, plus more for drizzling
1 large yellow onion, finely chopped
4 garlic cloves, finely chopped
6 anchovy fillets (optional)
3 1/2 tsp. kosher salt, divided
1 1/2 tsp. black pepper, divided
2 Tbsp. tomato paste
1 (28-oz.) can whole peeled tomatoes, undrained
1 (28-oz.) can crushed tomatoes
1 1/2 lb. fresh mozzarella cheese, shredded (about 6 cups), divided
16 oz. whole-milk ricotta cheese
4 oz. Parmesan cheese, coarsely grated (about 1 cup)
1/4 cup heavy whipping cream
1 lb. uncooked lasagna noodles

1. Heat oil in a large, heavy-bottomed pot over medium. Add onion, garlic, anchovies and 1/2 teaspoon each of salt and pepper; cook, stirring occasionally, until onion is softened and translucent (but not browned), 8 to 10 minutes. Add tomato paste; cook, stirring occasionally, until paste turns a deep brick-red color, about 2 minutes.
2. Using your hands, crush the whole tomatoes into bite-size pieces; add (with can juices) to onion mixture. Add can of crushed tomatoes to mixture, stirring pot bottom to scrape up any bits. Fill 1 of the tomato cans halfway with water (about 1 3/4 cups), and add to mixture. Stir in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Bring to a simmer over medium-high heat; simmer, stirring occasionally, until sauce thickens, 35 to 45 minutes.
3. Preheat oven to 425°. Bring a large pot of salted water to a boil over high.
4. Set aside 1 cup of the mozzarella. Stir together ricotta, Parmesan, cream and remaining mozzarella (about 5 cups), 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl.
5. Add lasagna noodles to boiling water; cook until just softened (before al dente), 4 to 5 minutes. Drain; separate any noodles that stick together.
6. Spoon 1/3 cup tomato sauce evenly in bottom of a 13×9-inch baking dish. Top sauce with one-fourth of the noodles, avoiding any heavy overlapping. Top evenly with about 1 1/4 cups cheese mixture. Repeat layers 3 times. Sprinkle evenly with reserved 1 cup mozzarella and, if desired, additional Parmesan.
7. Cover baking dish loosely with aluminum foil; place on a foil-lined rimmed baking sheet. Bake in oven until pasta is completely tender and cooked through and sauce bubbles up around edges, 25 to 30 minutes. Remove foil; continue baking until lasagna is golden brown on top with crispy edges and corners. 35 to 45 minutes. Let cool slightly, about 10 minutes. Slice and serve.

Quick tip! Don’t leave the drained noodles in the colander or you’ll have a clumpy mess, says Roman. To keep them from sticking, lay each noodle flat on an oil-lined baking sheet.

Serves: 12
Active time: 1 hour
Total time: 2 hours, 25 minutes

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