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Classic Kosher Ricotta Lasagna - Perfect Italian Comfort - Italian recipe
This kosher ricotta lasagna has become my go-to dinner party dish for one simple reason: it makes everyone happy. There's something deeply satisfying about layering tender pasta with creamy ricotta and watching it transform in the oven into golden, bubbling perfection. I've been making this version for years, tweaking the cheese blend and perfecting the sauce until I got something that rivals any traditional Italian recipe. The beauty of a good kosher lasagna lies in understanding how dairy-based Italian cooking works within kashrut guidelines. Since we can't combine meat and cheese, this becomes a celebration of dairy ingredients. I use a mix of ricotta, mozzarella, and parmesan that creates incredible depth. The ricotta stays creamy while the mozzarella melts into those perfect cheese pulls we all love. Don't skimp on the parmesan either. It adds that sharp, nutty flavor that makes each bite more complex. My technique involves partially cooking the noodles and letting them finish in the oven with all that moisture from the sauce and cheese. This prevents mushy pasta while ensuring everything cooks evenly. I also rest the assembled lasagna for at least 30 minutes before baking. It sounds unnecessary, but this step lets the flavors meld and prevents the layers from sliding around when you cut into it. Serve this alongside a simple arugula salad with lemon vinaigrette and some crusty bread for sopping up any sauce that escapes onto the plate. It's substantial enough to be the star of Shabbat dinner but elegant enough for company. Leftovers actually improve after a day in the fridge, making it perfect for busy weeknight meals too.
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Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 1 box lasagna noodles about 16 sheets
  • 32 oz whole milk ricotta cheese
  • 1 lb whole milk mozzarella shredded
  • 1 cup grated Parmesan cheese plus extra for serving
  • 2 large eggs lightly beaten
  • 1/4 cup fresh basil chopped
  • 2 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
Marinara Sauce
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 28 oz crushed tomatoes good quality canned
  • 15 oz tomato sauce
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sugar
  • 1 tsp kosher salt or to taste
  • 1/2 tsp red pepper flakes optional

Method
 

Prepare the Components
  1. Preheat oven to 375°F. Bring a large pot of salted water to boil for the pasta.
  2. Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 5-6 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, tomato sauce, oregano, dried basil, sugar, salt, and red pepper flakes if using. Bring to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally. Taste and adjust seasoning.
  4. Meanwhile, cook lasagna noodles according to package directions until just al dente (they'll finish cooking in the oven). Drain and lay flat on a clean kitchen towel to prevent sticking.
  5. In a large bowl, combine ricotta, beaten eggs, fresh basil, salt, and pepper. Mix well and set aside.
Assemble the Lasagna
  1. Spread 1 cup of marinara sauce in the bottom of a 9x13 inch baking dish.
  2. Layer 4-5 lasagna noodles over the sauce, overlapping slightly if needed to cover the bottom.
  3. Spread half of the ricotta mixture over the noodles, then sprinkle with 1/3 of the mozzarella and 1/4 cup Parmesan.
  4. Add another layer of noodles, then 1.5 cups of sauce, the remaining ricotta mixture, and another 1/3 of the mozzarella.
  5. Top with remaining noodles, remaining sauce, and the rest of the mozzarella and Parmesan cheese.
  6. Cover tightly with foil (tent it so it doesn't touch the cheese) and let rest at room temperature for 30 minutes.
Bake and Serve
  1. Bake covered for 45 minutes. Remove foil and bake 10-15 minutes more until cheese is golden and bubbly.
  2. Let cool for 15 minutes before cutting (this helps the layers hold together).
  3. Cut into squares and serve with extra Parmesan cheese and fresh basil if desired.

Notes

Lasagna can be assembled up to 24 hours ahead and refrigerated before baking (add 10-15 minutes to baking time if cooking from cold). Leftovers keep for 4 days refrigerated and reheat beautifully in the microwave or a 350°F oven. You can substitute part-skim ricotta and mozzarella to reduce calories without sacrificing much flavor.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 24g 31%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 1150mg 50%
Dietary Fiber 4g 14%
Total Sugars 12g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.