Cheese and Tomato Lasagna

Name: Cheese and Tomato Lasagna
Yield: Serves 8
Cuisine: Europe, 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

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Pasta
Vegetables
Cheese
Casseroles

By Steve Dunn ･ 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.

SERVES 8

TIME 2 hours, plus 20 minutes cooling

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