Cheese Lasagna Recipe

Excellent basic cheese lasagna recipe that can be tailored very easily for family preferences. Suggestions/changes I made: --Increase the spaghetti sauce to 64 oz to have enough to pour-over. --I've had really good luck with Barilla's no-cook lasagna noodles. These completely avoid precooking the pasta and handling hot noodles. --Based on the amount of noodles I have, I do a slightly different layering sequence which adds more volume. [the amount of ricotta mixture still works I just use 1/3 of it for each layer instead of half. --Greasing the foil is a great reminder - hate to lose the cheese on top!

Step 3 mistakenly omits the 1 cup of mozerella from the ricotta-parmesan-egg mixture. (Step 5 says "sprinkle with remaining mozerella," but there is no mention of mozerella prior to this.) So for best results, be sure to mix in 1 cup of the mozerella in Step 3.

I made a half batch since it was for 1 person. I used the mazzeti brand plum tomato sauce which is a little more than half the amount called for and it worked and tasted great. I also added chopped parsley to the ricotta and included more mozzarella on each layer instead of only at the top. It turned out pretty well and is a nice basic recipe. Next time I think I would use a little less egg (I only used 2 since it was half batch so maybe 1.5 eggs?) and I would probably add more garlic and some veggies like spinach and mushrooms or a little crumbled sausage. It’s a nice basic recipe that doesn’t take too much time.

I've made this recipe twice now - once with marinara sauce and once with spaghetti sauce (my preference). As written, I'd give it about 4 stars but with a few tweaks I'd give it a 5. Normally I hate rating a recipe after tweaking it, but here's what I did a wee bit different: - Added 5 to 5 1/2 cups of sauce instead of 4 - Used oven ready noodles and baked for 1 hr 15 min - Added a cup of shredded mozzarella to each ricotta layer - Added a tsp of Italian seasoning to ricotta mixture - Only used 2 eggs Really easy to do, very delicious dinner. Will be using this recipe from now on.

Crowd pleaser. Made the following adjustments: extra sauce, 3 eggs instead of 4, added an additional 1/2 tsp. Italian seasoning to the ricotta and added 1/4 cup shredded Parmesan to the mozzarella. Baked an additional 10 mins with foil off until cheese became golden on top.

Not enough cheese for us we added 6 cups of ricotta instead of 4 and added an extra egg yolk and a little spinach. We used whole grain lasagna and only made it 2 layers because we wanted it to be like stuffed shells/manicotti. We never use jar sauce because of the corn syrup and other junk. We used San Marzano tomatoes and tomato paste with spices (garlic, onion, dried basil, oregano and crushed red pepper), to make Marinara sauce.

I added sautéed portobello mushrooms.. Extra fresh garlic.. One tip.. The more layers the better in my book.. Added fresh sliced mozzarella and used probably twice as much shred and made an extra layer.. For the meat lovers in my family, I mixed sauce with browned beef and added a layer of that on part for their extra layer. I’ve made this recipe probably a dozen times now and it keeps getting better..

It’s a good basic recipe. I would say you only need 9 noodles total, 2 eggs for the ricotta (make sure to season it), and two huge things of pasta sauce so it’s not dry. Don’t forget to add onions and tomatoes to your sauce.

This was a great recipe but I changed several things. I used cottage cheese instead of ricotta and only 3 eggs instead of 4. When mixing the cheese and eggs I added in a bag of mozzarella cheese to it to get the extra cheesey flavor throughout the dish (otherwise it would not have been cheesey at all). Also, on top I added some mild cheddar cheese as well to make it look more like lasagna. With those changes it came out fantastic. - Thanks for the recipe.

By far my best attempt at cheese lasagna. I did take others advice and used 3 eggs instead of 4. I added fresh basil and parsley in the ricotta mix. Big hit in our family!

Made this with my own homemade sauce, which i thought elevated the flavors of the dish. Delicious. I used dried Italian herbs, oregano, and parsely. I added some dried herbs to the ricotta as well. To top of the lasagna, I added Parmesan and Italian bread crumbs along with the mozzarella for crunch.

Aded bechamel sauce and did less ricotta

So satisfying and full of flavor.

Made it for lunch — instant hit.

I like the recipe but I did make some changes I added provon parmesan cottage cheese and I put Portobello mushroom chopped up real fine and a little bit of extra salt and ground pepper it was excellent my family likes cheese so they were happy

I have had a recipe almost identical to this one that was handed down to me by my aunt years ago, except she would use cottage cheese (4% milk fat) in place of the ricotta cheese, and you couldn't truly tell a difference. Delicious!

Delicious. Cheesy and substantial, exactly what I wanted. I paired it with roasted veggies and it was amazing.

Very good with the changes that others suggest. One egg is fine. I used 1.5 cups ricotta and about 1 cup cottage cheese. Mixed with one egg, parsley, some mozz, some parm, some fresh ground pepper. I added more veg to the sauce. Baked for 45 min covered, 20 min uncovered. If the top is not brown enough for your liking, turn on the broiler for a wee bit. Let sit at least 15 min before cutting. There is no need at ALL for using no boil noodles. Buy your favourite non-no boil brand and use them as is without boiling. It turns out much better. 2024 Edit: I added well-drained chopped spinach to the ricotta mix and it was very nice. Like others have said, season to your taste and it won't be bland.

This is an amazing recipe!!! I have made lasagna before, but this recipe blows my mind!!! The only thing I added was fresh basil, and whoa Nelly! Awesome to the max! Thank you sooooo much. I forgot to say that the whole family truly enjoyed this, and my boyfriend and I have picky girls ;)

bred 👍