Appears in Cook's Illustrated November/December 1994
Starting from the premise that less sauce and more pasta is better, we devise a recipe with classic tastes but without the backbreaking labor.
While developing our quicker lasagna recipe, we realized that ricotta, even when mixed with eggs, was responsible for making the lasagna watery and messy. We found that mozzarella provided more than enough creaminess, and its stringiness bo...