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Cheese lasagna serve on a rustic plate on a wooden table close up top view
Olivia

Classic Cheese Lasagna with Ricotta, Mozzarella, and Parmesan

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Make this classic cheese lasagna with ricotta, mozzarella, Parmesan, and a simple tomato sauce. A comforting vegetarian dinner perfect for family meals, holidays, or making ahead.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course, Snack
Cuisine: Italian
Calories: 481
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • For the Tomato Sauce
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 cans 28 ounces each crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • For the Cheese Filling
  • 15 ounces ricotta cheese
  • 1 large egg
  • 1 cup grated Parmesan cheese divided
  • 3 cups shredded mozzarella cheese divided
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
  • For the Lasagna
  • 12 lasagna noodles
  • Fresh basil or parsley for garnish

Equipment

Casserole Dish,
Casserole Dish,
$35.99 $26.99
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Oven Baking pans
5 Quart Pot
5 Quart Pot
$39.99 $26.54
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soup pot with lid

Cooking Instructions
 

  1. Preheat the oven to 375°F (190°C).
  2. Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 4-5 minutes, then add the garlic and cook for another 30 seconds.
  3. Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and red pepper flakes if using. Simmer for 15-20 minutes.
  4. Cook the lasagna noodles according to the package directions until al dente. Drain and set aside.
  5. In a bowl, combine the ricotta, egg, 1/2 cup Parmesan, 1 cup mozzarella, parsley, Italian seasoning, and black pepper.
  6. Spread a thin layer of tomato sauce over the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna noodles over the sauce.
  7. Spread some of the ricotta mixture over the noodles, followed by tomato sauce and a sprinkle of mozzarella.
  8. Repeat the layers until the ingredients are used, finishing with tomato sauce, the remaining mozzarella, and remaining Parmesan on top.
  9. Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes until the cheese is melted, bubbling, and lightly golden.
  10. Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley and serve warm

Nutrition

Calories: 481kcalCarbohydrates: 38gProtein: 26gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.003gCholesterol: 95mgSodium: 594mgPotassium: 293mgFiber: 2gSugar: 3gVitamin A: 835IUVitamin C: 3mgCalcium: 462mgIron: 2mg

Notes

Let the lasagna rest before slicing so the layers hold together better.
Whole-milk ricotta gives the filling a richer and creamier texture.
Freshly grated Parmesan adds more flavor than pre-grated varieties.
Add spinach, mushrooms, zucchini, or roasted vegetables for a vegetable cheese lasagna.
The lasagna can be assembled ahead of time, refrigerated, and baked when ready to serve.
Leftovers can be refrigerated for up to 4 days.

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