A Nice Cheese Lasagna

A delightful twist on the classic lasagna that is simple yet flavorful, perfect for family gatherings.

Print Recipe

Prep Time 25

Cook Time 40

Total Time 1 5

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

For the sauce

28 oz whole peeled tomatoes Feel free to use fresh tomatoes if available.
3 tablespoons extra virgin olive oil Any light oil will work if needed.
4 cloves garlic, thinly sliced You could use garlic powder for convenience.
to taste Kosher salt Sea salt can be substituted.
1 cup crème fraîche Sour cream makes a good alternative.

For the lasagna

12 pieces no-boil lasagna noodles Regular noodles need to be pre-cooked.
1 cup finely grated Parmesan cheese Pecorino Romano is also great.
1.5 cups coarsely grated whole milk mozzarella cheese Any good melting cheese will work.
2 large handfuls fresh basil leaves, torn You may use dried basil in a pinch.

Method

Prepare the Sauce

Crush the whole peeled tomatoes in a large bowl.
In a saucepan, heat olive oil over medium heat, add garlic, and sauté until just fragrant.
Add crushed tomatoes and salt, bring to a boil, and simmer for 30 minutes.
Whisk in crème fraîche once thickened.

Assemble the Lasagna

Preheat oven to 400°F.
In a baking dish, layer sauce, noodles, Parmesan, mozzarella, and basil.
Repeat the layers, finishing with sauce and cheese.

Bake

Bake for 35 to 40 minutes until browned and bubbling.

Let it Rest

Allow to cool for 15 minutes before serving.

Notes

Layer the cheese more generously on the top for a delicious crust. Add sautéed vegetables for extra nutrition and flavors, such as spinach or mushrooms.