The Best Cheese Lasagna Recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese can be a less expensive option.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded cheese blend

Part-skim mozzarella reduces fat, while a blend can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy, while pecorino is often cheaper.

Start by making the creamy cheese layer.

Combine 8 ounces of ricotta, 8 ounces of mascarpone, 1 cup of grated parmesan, 1 egg, and 1/4 teaspoon each of salt and pepper in a mixing bowl.

Shred the mozzarella cheese and slice the fontina cheese.

Spread 1 cup of red sauce over the bottom of a large baking dish.

Line up 3 to 4 no-bake lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles.

Add basil leaves on top of the ricotta mixture.

Add a second layer of noodles on top of the basil.

Pour another cup of sauce over the second layer of noodles.

Cover with half of the shredded mozzarella and sliced fontina cheese.

Add a third layer of noodles on top.

Spread the rest of the ricotta mixture over the third layer of noodles.

Scatter more basil leaves on top of the ricotta mixture.

Add a fourth layer of noodles on top of the basil.

Spread 1 more cup of sauce on top of the fourth layer of noodles.

Finish with the remaining mozzarella and fontina cheese on top.

Bake the lasagna uncovered until the cheese bubbles and the noodles cook, about 30 minutes.

Cooking Techniques

Equipment Needed

Allergens