Homemade lasagna is the ultimate comfort food, served alongside crusty bread and a creamy salad. And fresh pasta sheets make it surprisingly easy to assemble, with sautéed greens to get some veggies in the mix.
Contains: milk, eggs, wheat, soy
What You Get
Grated Parmesan cheese
Shredded mozzarella cheese
Fresh lasagna sheets
Little gem lettuces
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 400°F. Set out a rectangular baking dish (about 9 by 13 inches).
In a bowl, combine 1 cup of the ricotta, half of the Parmesan, and ¾ cup of the mozzarella. Stir in the sautéed greens. Season to taste with salt and pepper.
Pour ½ cup of the crushed tomatoes in the bottom of the baking dish, and tilt to coat. Place a layer of pasta in the bottom of the dish, folding the sheet over as needed. Spread the sheet with half of the ricotta mixture. Repeat with another layer of pasta and the remaining ricotta mixture. Finish with a final layer of pasta. Pour the remaining crushed tomatoes over the top, and sprinkle with the remaining mozzarella.
Cover the dish with foil, transfer to the oven, and bake until bubbling, about 30 minutes. Remove the foil and continue to bake until the lasagna is golden, 5 minutes longer.
Meanwhile, split the baguette in half lengthwise. Mince 2 or 3 cloves of garlic. Spread the inside of the baguette with the herb butter, sprinkle with the garlic, and season with salt and pepper. Wrap in foil and bake until warmed through and melted, 8 to 10 minutes.
Trim the little gems and separate the leaves. Place the leaves in a bowl, dollop with the Caesar dressing, squeeze with the juice of ½ lemon, season with salt, and toss to coat. Sprinkle with Parmesan and grind with pepper.
Cut the lasagna into squares. Slice or tear the garlic bread into pieces. Transfer the lasagna to plates and serve warm, with the garlic bread and Caesar salad on the side.