Homemade Pasta Lasagna Recipe | Claire Saffitz | Dessert Person

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and still melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and adds a similar flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground pork is usually less expensive than beef.

Preheat the convection oven to 275°F (135°C).

Rinse the tomatoes from the garden and place them on a sheet tray.

Roast the tomatoes at 275°F for an extended period to dehydrate them and preserve fresh flavor.

Prepare the ricotta filling by mixing strained ricotta cheese with parmesan, fresh mozzarella, eggs, garlic, red pepper flakes, salt, and pepper in a food processor.

Slice the eggplant and zucchini into thin layers for the lasagna.

Griddle the sliced vegetables until softened and slightly charred.

Layer the roasted tomatoes, griddled vegetables, and ricotta filling between fresh pasta sheets in a Pullman pan.

Top the lasagna with additional mozzarella and parmesan cheese.

Cover the lasagna with foil and bake until heated through, then remove the foil to crisp the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens