Ultimate Cheese Lasagna is an easy family dinner with layers of pasta, sauce, and 4 types of cheese, all baked to melty perfection.
This Delicious Dinner is the perfect meatless and extra cheesy version of my classic recipe for Homemade Lasagna.
Sabrina’s Ultimate Cheese Lasagna Recipe
Lasagna is a favorite dish of mine because it’s such a convenient dinner that the whole family will love. This traditional comfort food is fairly easy to make, and the layers of pasta, melty cheese, and Marinara make it an instant crowd-pleaser. It’s also a great dinner for meal prep. I sometimes double this recipe so that I can make one to eat and one to wrap up and store in the freezer to have for a tasty dinner in a month or two.
Ingredients
- 6 cups marinara sauce , Recipe
- 2 teaspoons dried basil leaves
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1 box lasagna noodles , I use flat no boil Barrilla noodles
- 16 ounces ricotta cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon Kosher salt
- 1/2 pound Provolone cheese , sliced
- 1/2 pound mozzarella cheese , sliced
- 1 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees.
- In a large pot, on medium heat, add the marinara sauce along with the basil, oregano, kosher salt and crushed red pepper flakes.
- In your ricotta container if you have space, add the egg and parsley and mix well.
- Add your no boil noodles to the marinara (we are not looking to cook them, just coat them in the sauce to ensure they don’t get dry in the oven).
- Put 1 cup of marinara sauce in the bottom of a 9×13 inch baking pan (use one with straight sides for easy assembly and for added height.)
- Add the dried no boil noodles in an even layer.
- Add ⅓ the provolone slices, another 1 ½ cups of the marinara sauce, ¼ of the mozzarella, ¼ of the parmesan and ⅓ of the ricotta in spoonfuls dotting across the pan.
- Repeat with the same noodle/cheese/sauce process.
- Finally, add a top layer of lasagna noodles and cover with remaining Parmesan and mozzarella. Cover with foil.
- Bake for 40 minutes, then remove foil and bake for an additional 10 minutes to brown the cheese.
- Let sit for 30 minutes before slicing and serving.
- Garnish with parsley and additional Parmesan cheese if desired.
Notes
Freeze: This is also a great dish to make ahead of time and freeze. Tightly cover the dish in plastic wrap and aluminum foil. Then you can freeze the recipe for up to 6 months. Preheat your oven, remove plastic wrap, recover with foil, and reheat the casserole until it’s thawed and bubbling. Since its frozen, plan on adding 20-40 minutes to the cook time. When it looks like the lasagna is almost done, remove the foil to brown the cheese for the last 10-15 minutes.
Nutrition
Calories: 480kcal | Carbohydrates: 46g | Protein: 27g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 84mg | Sodium: 1578mg | Potassium: 679mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1469IU | Vitamin C: 12mg | Calcium: 515mg | Iron: 3mg
