Cheese and Tomato Lasagna

Name: Cheese and Tomato Lasagna
Yield: Serves 8
Cuisine: Italian
Ingredients: 4 ounces, Pecorino Romano cheese, grated (2 cups); 8 ounces (1 cup), cottage cheese; 1/2 cup, heavy cream; 2 , garlic cloves, minced; 1 teaspoon, cornstarch; 1/4 teaspoon, salt; 1/4 teaspoon, pepper; 1/4 cup, extra-virgin olive oil; 1 , onion, chopped fine; 1 1/2 teaspoons, sugar; 1/2 teaspoon, red pepper flakes; 1/2 teaspoon, dried oregano; 1/2 teaspoon, salt; 4 , garlic cloves, minced; 8 , anchovy fillets, rinsed, patted dry, and minced; 1 (28-ounce) can, crushed tomatoes; 1 (14.5-ounce) can, diced tomatoes, drained; 1 ounce, Pecorino Romano cheese, grated (1/2 cup); 1/4 cup, tomato paste; 14 , curly-edged lasagna noodles; 8 ounces, fontina cheese, shredded (2 cups); 1/8 teaspoon, cornstarch; 1/4 cup grated, Pecorino Romano cheese; 3 tablespoons, chopped fresh basil

184 comments

Appears in Cook's Illustrated September/October 2016, America's Test Kitchen TV

A satisfying, comforting, cheesy lasagna—that's meatless? This version will surprise you.

SERVES8

TIME2 hours, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

While removing both meat and vegetables from lasagna makes it a much simpler affair, it can result in a dish lacking in texture, flavor, and stature. This recipe upgrades each of the components—tomato sauce, cheese, and noodles. Tomato past...

This is a members' feature.