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Lasagna With Ricotta and Tomato Sauce

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“this is a great vegetarian lasagna recipe from the Dean and Deluca cookbook. It makes a lot of food, but i can guarantee you probably won't have many leftovers”
1hr 10mins

Ingredients Nutrition


  1. Heat olive oil over moderate heat in large suacepan.
  2. Add onions, stir and cover.
  3. Cook for about 20 minutes, stirring occasionally, until onions are translucent.
  4. Using a food mill, puree plum tomatoes directly into the pan.
  5. Add 2 teaspoons of the salt, and 1/2 teaspoon of the pepper, and cook, uncovered, for about 30 minutes, or until the sauce is reduced to about 4 1/2 cups.
  6. In a small bowl mix ricotta, egg, 2 tablespoons of the parmesan, basil, remaining salt and pepper, and nutmeg.
  7. Stir well to combine.
  8. Butter generously the bottom and sides of a baking pan, 13X9 inches.
  9. Take 3/4 cups of tomato sauce and spread on bottom of pan.
  10. Place 3 lasgana noodles on bottom of pan, overlapping them slightly.
  11. Spread a heaping 1/3 cup of ricotta mixture evenly over noodles.
  12. Spread 3/4 cup tomato sauce on top of this, sprinle with a heaping 1/3 cup of mozzarella.
  13. Repeat this 4 times.
  14. Then place last 3 noodles on top and sprinkle with remaining mozzarella and parmesan.
  15. This lasagna may be assembled 2 days in advance and stored in the refrigerator, covered.
  16. Bring to room temperature before cooking.
  17. When ready to cook, preheat oven to 400.
  18. Bake on top shelf of oven for 20 to 25 minutes, or until cheese is melted.
  19. Let sit 5 minutes and serve.

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