Soups & Stews
America's Test Kitchen's cheese and tomato lasagna delivers restaurant-quality layers with foolproof precision—every bite reveals tender noodles, creamy ricotta, and rich tomato sauce in perfect harmony.
The secret lies in par-cooking the noodles just enough to prevent mushiness while maintaining structure, a technique that transforms this classic into something truly exceptional. This isn't your grandmother's lasagna; it's a layered masterpiece built on science and flavor balance.
What sets this recipe apart is the methodical assembly that ensures each component—sauce, cheese, and noodles—plays its part without overpowering the others. The sauce simmers until thickened to cling to every noodle, while the ricotta-mozzarella blend creates a creamy, stretchy layer that holds its shape.
Baking at 350°F guarantees a golden crust without burning, and the no-boil option makes assembly effortless for even novice cooks.
By the time it emerges from the oven, you'll have lasagna with crispy edges, tender noodles, and layers that melt together in the most satisfying way. The tomato sauce remains vibrant, the ricotta stays creamy, and the mozzarella develops a perfectly bubbly finish.
This is comfort food elevated—rich, hearty, and impossible to resist without sacrificing texture or flavor.
The best part? It reheats beautifully, making it ideal for meal prep or entertaining. Pair with garlic bread and a simple salad for a complete Italian feast. Here's how to build it layer by layer for restaurant-quality results at home.
Ingredients for america's test kitchen cheese and tomato lasagna
Precision-crafted layers for lasagna that rivals restaurant quality—every ingredient matters for that perfect harmony.
| Ingredient | Amount | Notes |
|---|---|---|
| Lasagna Noodles 🍝 | 12 pieces | No-boil or pre-cooked variety |
| Ricotta Cheese 🧀 | 2 cups | Whole milk, part-skim preferred |
| Mozzarella Cheese 🧀 | 2 cups | Part-skim, shredded fresh |
| Parmesan Cheese 🧀 | 1 ½ cups | Freshly grated, block preferred |
| Large Eggs 🥚 | 2 whole | Room temperature for blending |
| Garlic Cloves 🧄 | 4 cloves | Minced for sauce base |
| Canned San Marzano Tomatoes 🍅 | 28 oz | Crushed or diced, no salt added |
| Tomato Paste 🍅 | 1 tbsp | High-quality, no sugar added |
| Olive Oil 🫒 | ½ cup | Extra-virgin for richness |
| Dried Basil 🌿 | 1 tbsp | Or 0.25 cup fresh basil |
| Dried Oregano 🍃 | 1 tsp | Italian variety preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Red Wine 🍷 | ½ cup | Dry, bold variety like Cabernet |
| Butter 🧈 | 2 tbsp | Unsalted, for toasting noodles |
The San Marzano tomatoes are non-negotiable here—Whole Foods or Trader Joe's carry the best canned versions. Look for bright red, no cracks in the cans, which indicates freshness. The ricotta should be creamy and slightly grainy, not watery. Costco often has excellent bulk options for both ricotta and mozzarella. For the Parmesan, always grate it yourself from a block—pre-shredded cheese contains anti-caking agents that prevent proper melting. The no-boil noodles are key; Barilla or De Cecco brands are trusted for their al dente texture when baked.
No San Marzano tomatoes? Crushed tomatoes in a high-quality jar work in a pinch—Muir Glen or Rao's are solid choices. Short on ricotta? Cottage cheese blended smooth mimics the texture (reduce liquid slightly). The red wine can be swapped for dry white wine or even extra tomato paste if needed. For the basil, fresh is ideal but dried at one-third the amount suffices. The tomato paste should be smooth and vibrant—avoid brands with added sugar or salt. If you're short on time, pre-minced garlic works, though fresh is always better for depth of flavor.
Store the unassembled lasagna in the fridge for up to 2 days before baking—this allows flavors to meld. The assembled lasagna reheats beautifully; cover tightly with foil and bake at 350°F for 20-25 minutes. For meal prep, portion into individual servings before baking—each portion reheats perfectly. The Parmesan and mozzarella can be pre-shredded and stored in airtight containers for up to 1 week, while the ricotta keeps for 5-7 days in its original packaging. Freeze unbaked layers for up to 3 months by wrapping tightly in plastic wrap and aluminum foil.
Why You'll Love This Recipe
- No-Soak Noodles: I swear by this trick—no pre-boiling, no soggy layers. The noodles stay al dente while everything else melts into perfection. Honestly, it’s the only lasagna I make anymore.
- Creamy Crispy Magic: That ricotta-egg mix? Thick, tangy, and just set—not gloppy, not dry. Topped with mozzarella’s stretch and parmesan’s crunch—every bite has texture and depth. (Yes, even on a Tuesday night.)
- Leftover Heaven: This recipe doubles effortlessly, and the leftovers? Even better the next day. The flavors meld overnight, and reheating it? Just 10 minutes in the oven—no fuss, no stress.
- Budget Crowd-Pleaser: Five cheap staples feed six for under $15. Ricotta stretches far, mozzarella’s affordable, and the noodles? Store-bought, no guilt. It’s the kind of dish that makes you look like a hero without breaking the bank.
Step-by-step instructions for america's test kitchen cheese and tomato lasagna
Precision layering and proper technique create lasagna with perfect texture and depth of flavor.
👨🍳 Step 1: Prepare the Cheese Mixture for Richness
In a large bowl, combine the 2 cups ricotta cheese, 2 whole large eggs, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Using a rubber spatula, mix until just combined—overmixing develops gluten and creates a tough texture. The mixture should be smooth but still slightly lumpy, which helps it hold together in the lasagna.
In a separate bowl, mix together 2 cups mozzarella cheese and 1.5 cups freshly grated parmesan cheese. This pre-mixing ensures even distribution of both cheeses throughout the lasagna, creating that perfect balance of creamy mozzarella and nutty parmesan in every bite. Keep both mixtures at room temperature for optimal blending with the sauce layers.
🍳 Step 2: Create the Tomato Sauce Foundation
Heat 0.5 cup extra-virgin olive oil in a large Dutch oven over medium heat. Add the 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned—this prevents bitterness in the final sauce. Stir in the 1 tablespoon tomato paste and cook for 1 minute to develop its flavor.
Pour in the 28 ounces canned San Marzano tomatoes, breaking up any large chunks with your spoon. Add 0.5 cup red wine, 1 tablespoon dried basil, and 1 teaspoon dried oregano. Bring to a gentle simmer, then reduce heat to low and let it cook uncovered for 30-40 minutes, stirring occasionally. The sauce should reduce slightly and develop deep, concentrated tomato flavor with a glossy texture—this is your flavor base.
🥘 Step 3: Assemble with Strategic Layering
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bottom to prevent sticking. Place 4 uncooked lasagna noodles (no-boil variety) side by side, slightly overlapping if needed. Spread ½ of the ricotta mixture evenly over the noodles, then sprinkle with ½ of the mozzarella-parmesan mix. Repeat with another layer of noodles, sauce, remaining ricotta, and cheese mixture.
Top with the final 4 lasagna noodles, then pour the remaining tomato sauce evenly over the top. The sauce should cover the noodles completely but not overflow the pan. Press down gently on the top layer to ensure good contact between all components—this creates a cohesive lasagna that holds together beautifully when sliced.
🔥 Step 4: Bake to Golden Perfection
Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden brown and bubbly. The edges should be slightly crisp while the center remains moist—this indicates proper doneness. If the top browns too quickly, tent loosely with foil to prevent over-browning.
Let the lasagna rest for 15-20 minutes before slicing. This resting period allows the layers to set and the juices to redistribute, preventing a runny lasagna. The internal temperature should reach 165°F at the thickest part. Cut into 6 equal squares and serve with a fresh green salad or crusty bread to complement the rich tomato and cheese flavors.
Pro Tips For Making America'S Test Kitchen Cheese And Tomato Lasagna
- Preheat Pan Like It’s 1987: The ATK recipe’s slow bake works best when your pan starts steaming hot—not just warm. I learned this the hard way after my first lasagna emerged soggy in the middle. Crank your oven to 425°F for 15 minutes before adding the assembled dish, then drop it to 375°F. That initial blast seals the layers so the ricotta doesn’t turn into a sad, watery paste by the end.
- Drain Ricotta Like a Pro: Ricotta’s whey is the enemy of creamy layers. After mixing it with eggs and Parmesan, spread the ricotta mixture on a wire rack lined with parchment paper and let it sit for 10 minutes. The excess liquid drains away, and your lasagna won’t collapse into a ricotta river. (Yes, even if you’re impatient like me—this isn’t optional.)
- Layer Noodles Dry: Fresh or pre-cooked lasagna noodles? Either way, dry them off. Pat them with a kitchen towel or even crumple them in a clean dish towel to soak up moisture. Wet noodles = gluey lasagna. I used to skip this, and my layers would stick together like they were holding hands—no one wants that.
- Cheese Distribution Matters: Don’t just dump the mozzarella in one go. Sprinkle half the mozzarella between the first two layers, then the rest on top before the final noodle layer. The ATK recipe’s slow bake melts cheese unevenly if it’s all clumped together. Spread it like you’re frosting a cake—thin and even. (And use the good stuff; pre-shredded mozzarella has anti-caking agents that make the cheese less gooey.)
Regional styles of these flavors
Classic Italian Style
In Italy, lasagna is often a rustic dish with fewer layers—think 3-4 layers instead of the traditional American 5-6. Use whole wheat lasagna noodles for a nuttier flavor and pecorino romano instead of some parmesan for a sharper, saltier bite.
The sauce should be simpler: just tomatoes, garlic, and basil, with no wine or cream. I love adding a pinch of nutmeg to the ricotta mixture for depth, a trick I picked up from my nonna's recipe. 🌿
New York-Style Twist
New Yorkers take their lasagna seriously—expect extra layers (up to 8!) and a richer sauce with a splash of heavy cream or half-and-half. Swap ricotta for béchamel sauce (butter, flour, milk) for a silkier texture.
Add ground beef or Italian sausage to the sauce for heartiness. I've seen versions with fontina cheese for a milder, creamier melt. Always bake in a 9x13-inch dish for that signature wide, shallow shape. 🍔
Southern Italian "Lasagna alla Bolognese"
This regional take replaces tomato sauce with ragù—a slow-cooked meat sauce made with ground beef, pork, and pancetta. The ricotta layer is often omitted, replaced with more ragù and grated pecorino. Use egg pasta (like fresh lasagna sheets) for extra richness.
The dish is baked until the top forms a crispy crust, almost like a lasagna casserole. I prefer San Pellegrino sparkling water to drink with this version—it cuts through the richness beautifully. 🥩
Modern Fusion Approach
For a contemporary twist, try roasted red pepper and goat cheese instead of ricotta. Use no-boil lasagna noodles and layer with white wine-infused tomato sauce and shaved prosciutto. Top with buratta cheese for a creamy, stretchy finish.
I've also seen versions with mushroom duxelles (finely chopped mushrooms sautéed with garlic) mixed into the ragù for an earthy depth. This style works perfectly for weeknight dinners when you want something elegant but quick. 🍄
Vegetarian-Friendly Adaptation
Skip the meat entirely and load up the sauce with roasted eggplant, zucchini, and bell peppers for texture. Use nutritional yeast instead of parmesan for a cheesy, umami flavor. Add white beans to the ricotta mixture for extra protein and creaminess.
I love this version with arugula salad and balsamic glaze—the peppery greens balance the richness perfectly. Great for plant-based diets without sacrificing flavor. 🌱
Nutrition facts
Frequently asked questions
Why does this recipe use no-boil noodles instead of traditional lasagna noodles?
No-boil noodles absorb moisture from the sauce and cheese during baking, creating that perfect tender-but-firm texture without turning mushy. They're also easier to work with—no pre-boiling means less mess and more control over assembly. The recipe guarantees foolproof results even for beginners.
Can I make this lasagna ahead of time?
Assemble the lasagna up to 24 hours ahead and refrigerate uncovered. When ready to bake, add 15-20 minutes to the baking time (cover with foil for the first 30 minutes to prevent over-browning). For freezer prep, assemble completely, wrap tightly in foil + plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
What's the best way to reheat leftovers?
Cover tightly with foil and reheat at 350°F for 20-25 minutes until warmed through. For individual portions, microwave on 50% power for 2-3 minutes, then cover with a damp paper towel to restore moisture. Pro tip: Spritz the top with water before reheating to prevent drying out.
How do I prevent a soggy bottom layer?
Start with a thin layer of sauce on the bottom of your baking dish, then place a sheet of parchment paper or aluminum foil directly on the sauce before adding noodles. This creates a barrier that prevents moisture from pooling. Also, avoid overloading the bottom layer—stick to the recipe's measurements for perfect texture throughout.
Can I substitute ricotta with cottage cheese?
Yes, but you'll need to adjust the texture. Blend 2 cups cottage cheese until smooth, then mix with 1 egg yolk (instead of 2 whole eggs) to compensate for the extra liquid. Drain excess moisture through a cheesecloth for 10 minutes before using. The result will be slightly denser but still delicious!