The Best Cheese Lasagna
My family loves this easy cheese lasagna recipe! Its perfect blend of cheeses will make you weak at the knees. It’s rich, creamy, incredibly cheesy, and absolutely delicious. Best of all, you can assemble it in about 20 minutes. This is the best cheese lasagna I’ve made in a long time. We pack in five delicious kinds of cheese, one of which is mascarpone cheese, which makes this super creamy and decadent. If you’ve seen our veggie lasagna or meaty lasagna recipes on the blog, you know we’re big fans of lasagna. You won’t add veggies or meat to this cheese lasagna. It’s all about that pure cheesy goodness. For another cheesy recipe like this one, see my favorite manicotti recipe! Key Ingredients Lasagna noodles: I love no-boil lasagna noodles for this easy recipe. You can assemble this dish in under 20 minutes thanks to no-boil noodles. If you have traditional noodles, I recommend boiling them according to the package directions before using them in our recipe. Whole milk ricotta cheese: The classic base for a lasagna filling. Cottage cheese offers a similar texture to ricotta. Mascarpone cheese: Adds extra creaminess (it’s my secret for the best cheese lasagna). If you need to, you can substitute more ricotta cheese or make your own mascarpone by beating 8 ounces of cream cheese with 1/4 cup of heavy cream until smooth and creamy. Parmesan cheese: Provides a salty, savory flavor. For a similar salty, sharp flavor, try Grana Padano or Pecorino Romano. Mozzarella cheese: Essential for a gooey, melty result. Provolone is an excellent substitute. Fontina cheese: Melts beautifully! Substitute it with provolone for its mild taste and excellent melting qualities. Egg: Helps to firm up our ricotta and mascarpone filling. Basil: Adds fresh flavor to the lasagna. I layer torn basil leaves on top of the cheesy layers. Pasta sauce: I use this homemade red sauce or jarred spaghetti sauce. Lasagna noodles: I love no-boil lasagna noodles for this easy recipe. You can assemble this dish in under 20 minutes thanks to no-boil noodles. If you have traditional noodles, I recommend boiling them according to the package directions before using them in our recipe. Whole milk ricotta cheese: The classic base for a lasagna filling. Cottage cheese offers a similar texture to ricotta. Mascarpone cheese: Adds extra creaminess (it’s my secret for the best cheese lasagna). If you need to, you can substitute more ricotta cheese or make your own mascarpone by beating 8 ounces of cream cheese with 1/4 cup of heavy cream until smooth and creamy. Parmesan cheese: Provides a salty, savory flavor. For a similar salty, sharp flavor, try Grana Padano or Pecorino Romano. Mozzarella cheese: Essential for a gooey, melty result. Provolone is an excellent substitute. Fontina cheese: Melts beautifully! Substitute it with provolone for its mild taste and excellent melting qualities. Egg: Helps to firm up our ricotta and mascarpone filling. Basil: Adds fresh flavor to the lasagna. I layer torn basil leaves on top of the cheesy layers. Pasta sauce: I use this homemade red sauce or jarred spaghetti sauce. How to Make the Best Cheese Lasagna The secret to the best cheese lasagna is the perfect blend of cheeses. We love whole milk ricotta, mascarpone, parmesan, mozzarella, and fontina cheese. While ricotta is a staple in lasagna, combining it with the mascarpone creates the absolute best cheese filling. The result is a rich, creamy layer that perfectly complements the sauce and noodles. We’re so in love with this combination that we’ll use it in all our future lasagna recipes! This cheese lasagna can be assembled in under 20 minutes. There’s no pre-cooking, and the longest task is shredding the cheese. Once you have all your ingredients, it is time to assemble. I start by layering sauce in my baking dish and top with my first layer of noodles (I love no-boil!), followed by half of the ricotta-mascarpone mixture and fresh basil leaves. Top with another layer of noodles, sauce, mozzarella, and fontina cheese. Then add a third noodle layer, the rest of the ricotta-mascarpone filling, and more basil. I finish with a final layer of noodles, sauce, and a generous topping of mozzarella and fontina. Once assembled, I bake my cheese lasagna in a 350°F oven for about 30 minutes, let it cool for a few minutes, and then dig in! The Best Cheese Lasagna PREP 20 mins COOK 30 mins TOTAL 50 mins PREP 20 mins COOK 30 mins TOTAL 50 mins We love this easy cheese lasagna recipe! Its perfect blend of cheeses will make anyone weak at the knees. It’s rich, creamy, incredibly cheesy, and absolutely delicious. If you need cheese substitutions, you’ll find them in the article above. We’ve also included tips below for making this recipe vegetarian-friendly. 8 Servings Watch Us Make the Recipe You Will Need 12 to 15 lasagna noodles, preferably no-boil noodles; see notes 8 ounces (226g) whole milk ricotta cheese 8 ounces (226g) mascarpone cheese 1 cup (2oz) grated Parmigiano Reggiano or Grana Padano cheese 1/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 large egg, lightly beaten 1/2 cup fresh basil leaves, torn into small pieces 8 ounces (226g) mozzarella, shredded, 2 packed cups 5 ounces (142g) fontina cheese, thinly sliced or shredded 3 cups homemade red pasta sauce or use one 28-ounce jar of spaghetti sauce Directions 1Preheat your oven to 350°F (177°C). Lightly grease a 13×9 inch baking dish, or use non-stick cooking spray. 2Combine ricotta, mascarpone, parmesan, salt, pepper, and the beaten egg in a medium bowl. Mix well. 3Spread 1 cup of sauce evenly over the bottom of your prepared baking dish. Place 3 to 4 lasagna noodles over the sauce, overlapping slightly. Break noodles into smaller pieces to fill any large gaps. 4Spread half of the cheese filling over the noodles, followed by half of the basil leaves. Add another layer of noodles, then spread 1 cup of sauce over them. Sprinkle with half of the mozzarella and half of the fontina cheese. Repeat these steps: add noodles, the rest of the cheese filling, the remaining basil, noodles, and sauce. Finish by sprinkling the rest of the mozzarella and fontina cheese. 5If your lasagna dish is very full, place it on a baking sheet to catch any sauce or cheese that might bubble over. 6Bake the lasagna, uncovered, until the cheese is bubbly and the noodles are cooked through, about 30 minutes. For a golden-brown top, broil for 1 to 2 minutes. 7Let your lasagna cool for at least 10 minutes before serving. 1Preheat your oven to 350°F (177°C). Lightly grease a 13×9 inch baking dish, or use non-stick cooking spray. 2Combine ricotta, mascarpone, parmesan, salt, pepper, and the beaten egg in a medium bowl. Mix well. 3Spread 1 cup of sauce evenly over the bottom of your prepared baking dish. Place 3 to 4 lasagna noodles over the sauce, overlapping slightly. Break noodles into smaller pieces to fill any large gaps. 4Spread half of the cheese filling over the noodles, followed by half of the basil leaves. Add another layer of noodles, then spread 1 cup of sauce over them. Sprinkle with half of the mozzarella and half of the fontina cheese. Repeat these steps: add noodles, the rest of the cheese filling, the remaining basil, noodles, and sauce. Finish by sprinkling the rest of the mozzarella and fontina cheese. 5If your lasagna dish is very full, place it on a baking sheet to catch any sauce or cheese that might bubble over. 6Bake the lasagna, uncovered, until the cheese is bubbly and the noodles are cooked through, about 30 minutes. For a golden-brown top, broil for 1 to 2 minutes. 7Let your lasagna cool for at least 10 minutes before serving. Adam and Joanne's Tips Storing: Leftover cheese lasagna lasts up to 4 days in the refrigerator. You can also freeze-baked cheese lasagna for up to 3 months. Wrap or store it in freezer-safe containers. Thaw overnight in the fridge before reheating in a 350°F oven until heated through (30 to 60 minutes). Make ahead: To assemble the lasagna ahead of time, add a layer of parchment paper and cover it with foil. Refrigerate for up to 2 days. Noodles: For a faster option, use no-boil lasagna noodles. They’re a bit thinner than traditional noodles, which we like. This recipe calls for one 9-ounce box. If you prefer traditional lasagna noodles, that’s perfectly fine! Just remember to boil them before layering your lasagna. Vegetarian cheese lasagna: Most cheeses in our cheese lasagna recipe are vegetarian-friendly, but traditional parmesan cheese isn’t. It contains animal rennet, an enzyme that helps the cheese set. When buying cheeses, carefully read the labels to ensure they don’t contain animal rennet. If you cannot find vegetarian parmesan, leave it out. Add a few tablespoons of nutritional yeast to your ricotta and mascarpone mixture for a cheesy, salty flavor similar to parmesan. The nutritional information provided below is an estimate. Storing: Leftover cheese lasagna lasts up to 4 days in the refrigerator. You can also freeze-baked cheese lasagna for up to 3 months. Wrap or store it in freezer-safe containers. Thaw overnight in the fridge before reheating in a 350°F oven until heated through (30 to 60 minutes). Make ahead: To assemble the lasagna ahead of time, add a layer of parchment paper and cover it with foil. Refrigerate for up to 2 days. Noodles: For a faster option, use no-boil lasagna noodles. They’re a bit thinner than traditional noodles, which we like. This recipe calls for one 9-ounce box. If you prefer traditional lasagna noodles, that’s perfectly fine! Just remember to boil them before layering your lasagna. Vegetarian cheese lasagna: Most cheeses in our cheese lasagna recipe are vegetarian-friendly, but traditional parmesan cheese isn’t. It contains animal rennet, an enzyme that helps the cheese set. When buying cheeses, carefully read the labels to ensure they don’t contain animal rennet. If you cannot find vegetarian parmesan, leave it out. Add a few tablespoons of nutritional yeast to your ricotta and mascarpone mixture for a cheesy, salty flavor similar to parmesan. The nutritional information provided below is an estimate. Nutrition Per Serving Serving Size 1/8 of the recipe / Calories 574 / Total Fat 32.7g / Saturated Fat 18g / Cholesterol 124.7mg / Sodium 1001.6mg / Carbohydrate 43g / Dietary Fiber 5.6g / Total Sugars 6.3g / Protein 24.7g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us