Classic Easy Cheese Lasagna

This hearty cheese lasagna has been my family's favorite comfort food for years. With its layers of tender pasta, rich cheeses, and savory sauce, it delivers the classic Italian flavor we crave without requiring hours in the kitchen.

I first discovered this recipe during a particularly busy week when I needed something that would feed us for multiple meals. The entire family devoured it so enthusiastically that it quickly became our go-to for both weeknight dinners and special occasions.

Ingredients

• Jar Spaghetti Sauce: Adds convenience without sacrificing flavor. Choose a high-quality brand with minimal additives for best results
• Ricotta Cheese: Creates the creamy texture essential to authentic lasagna. Full-fat provides the richest taste
• Eggs: Bind the cheese mixture perfectly. Use room temperature for easier mixing
• Grated Parmesan Cheese: Adds a nutty sharpness that balances the creaminess. Always use freshly grated for superior flavor
• Dried Parsley: Brings subtle herbaceous notes. Fresh works beautifully too if you have it
• Mozzarella Cheese: Creates that irresistible melty top layer. Look for low-moisture whole milk variety for best melting
• Lasagna Noodles: Traditional work perfectly no need for special no-boil varieties. The standard noodles actually absorb more sauce

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to a moderate 350 degrees F which allows the lasagna to cook evenly without burning. Take a moment to lightly grease your 13x9 baking dish this small step prevents sticking and makes serving much easier.

Mix the Cheese Filling:

In a spacious bowl combine your ricotta cheese eggs parmesan cheese dried parsley and half of your mozzarella. Mix thoroughly until everything is well incorporated but avoid overmixing which can make the filling tough. This creamy mixture is the heart of your lasagna providing rich flavor in every bite.

Build Your Base Layer:

Start by spreading 1 and 1/2 cups of sauce evenly across the bottom of your prepared pan. This creates a moisture barrier that prevents the bottom noodles from drying out. Place four uncooked lasagna noodles directly onto the sauce arranging them to cover the pan surface. You will likely need to break one noodle to fit properly across the width.

Create the Layers:

Spread approximately one third of your cheese mixture carefully over the noodles working from the center outward to avoid tearing them. Top with 1 cup of sauce spread evenly to the edges. Add another layer of noodles followed by more cheese mixture and sauce. Repeat once more ending with a final layer of sauce on top.

Finish and Bake:

Sprinkle your remaining cup of mozzarella evenly across the top layer of sauce. Cover the dish tightly with aluminum foil which traps steam and helps cook the noodles perfectly. Bake covered for 45 minutes then remove the foil and continue baking for 10 more minutes until the cheese becomes golden and bubbly. Allow your masterpiece to rest for 10 full minutes before serving this crucial step lets the layers set for cleaner slices.

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The ricotta mixture is truly the soul of this lasagna. My daughter once said the creamy cheese layers were like "little clouds between the pasta" and I couldn't agree more. I've found that taking the extra minute to ensure the cheese mixture is evenly spread makes all the difference in the final texture.

Make-Ahead Magic

This lasagna is perfect for busy households. You can assemble it completely up to 24 hours before baking just cover tightly with plastic wrap then foil and refrigerate. When ready to cook remove from the refrigerator 30 minutes before baking to take the chill off then proceed with the recipe instructions. The flavors actually develop beautifully during this rest time making it taste even better.

Easy Variations

While this vegetarian version is delicious you can easily customize it to suit your preferences. For meat lovers brown a pound of ground beef or Italian sausage and mix into the sauce before layering. Plant-based eaters can add sautéed mushrooms spinach or zucchini between layers for extra nutrition and flavor. My personal favorite addition is a handful of fresh basil leaves scattered between the layers which adds wonderful aromatic notes.

Serving Suggestions

This lasagna pairs beautifully with a simple green salad dressed with olive oil and lemon juice to cut through the richness. Garlic bread is practically mandatory for sopping up extra sauce. For a complete Italian feast consider starting with a small cup of minestrone soup. When serving for company I like to garnish each plate with a small sprig of fresh basil or parsley which adds both color and a touch of elegance.

Frequently Asked Questions

→ Can I use no-boil lasagna noodles?

Yes, no-boil lasagna noodles work fine with this recipe. Just ensure the sauce covers them well for even cooking.

→ Can I add meat to this dish?

Yes, you can add cooked ground beef or sausage to the sauce for a meaty variation.

→ What can I use as a substitute for ricotta cheese?

Cottage cheese or a mix of cottage cheese and cream cheese can be great substitutes if ricotta isn’t available.

→ How do I ensure the noodles cook evenly?

Spread sauce evenly over the noodles and ensure nothing is left dry; the moisture helps them cook properly.

→ Can I make this lasagna ahead of time?

Yes, you can assemble it a day ahead and bake when ready. Store it in the fridge, covered, until you bake.