A Nice Cheese Lasagna
why make this recipe
A Nice Cheese Lasagna is a comforting and delicious dish that everyone loves. It is hearty and satisfying, making it perfect for family dinners or gatherings with friends. The layers of pasta, rich tomato sauce, and gooey cheese come together to create a meal that warms the heart. Plus, it’s great for meal prep because it can be made ahead of time and tastes even better the next day!
how to make A Nice Cheese Lasagna
Ingredients
- 2 28-oz cans whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves thinly sliced
- Kosher salt
- 1 cup crème fraîche
- 12 no-boil lasagna noodles
- 1 cup finely grated Parmesan Cheese
- 1 and 1/2 cups coarsely grated whole-milk mozzarella cheese
- 2 large handfuls fresh basil leaves
Directions
- In a large bowl, crush the tomatoes with your hands until they are in bite-size pieces.
- In a large saucepan over medium-high heat, warm the olive oil, add the garlic, and cook until it begins to sizzle, about 1 minute. Add the tomatoes and 1 teaspoon of salt, bring to a boil, then lower the heat and let simmer for about 30 minutes.
- Whisk the crème fraîche into the sauce and season to taste with salt. Set aside to cool.
- Preheat the oven to 400°F (205°C).
- In a 9 x 13 inch baking dish, ladle a thin layer of sauce, layer 3 sheets of pasta, cover with sauce, then sprinkle Parmesan, mozzarella, and basil. Repeat layers until ingredients are used, ending with sauce and cheese.
- Bake uncovered for 35 to 40 minutes until browned and bubbling.
- Let rest for 15 minutes before slicing and serving.
how to serve A Nice Cheese Lasagna
Serve A Nice Cheese Lasagna hot, straight from the oven. It pairs well with a simple green salad and some garlic bread. You can also offer extra cheese or fresh basil on top for those who want more flavor.
how to store A Nice Cheese Lasagna
To store leftovers, let the lasagna cool completely, then cover it with plastic wrap or foil and keep it in the refrigerator. It will stay good for up to 3 to 4 days. You can also freeze it before baking. Just wrap it tightly and keep it in the freezer for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and then bake.
tips to make A Nice Cheese Lasagna
- Use high-quality canned tomatoes for the best sauce flavor.
- Don’t skip the resting time after baking; it helps the lasagna slice better.
- Feel free to add veggies like spinach or mushrooms for extra nutrition.
variation
You can make a meat version by adding cooked ground beef or sausage to the sauce. You could also try different cheeses like ricotta or fontina for a unique twist.
FAQs
1. Can I use regular lasagna noodles instead of no-boil?
Yes, if you use regular noodles, just make sure to cook them according to package instructions before layering them in the lasagna.
2. Can I make lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and store it in the fridge until you’re ready to bake it.
3. What can I serve with lasagna?
Lasagna goes well with garlic bread, a fresh salad, or even a glass of red wine for a complete meal.
A Nice Cheese Lasagna
Ingredients
Method
- In a large bowl, crush the tomatoes with your hands until they are in bite-size pieces.
- In a large saucepan over medium-high heat, warm the olive oil, add the garlic, and cook until it begins to sizzle, about 1 minute.
- Add the crushed tomatoes and 1 teaspoon of salt, bring to a boil, then lower the heat and let simmer for about 30 minutes.
- Whisk the crème fraîche into the sauce and season to taste with salt. Set aside to cool.
- Preheat the oven to 400°F (205°C).
- In a 9 x 13 inch baking dish, ladle a thin layer of sauce, layer 3 sheets of pasta, cover with sauce, then sprinkle Parmesan, mozzarella, and basil.
- Repeat layers until ingredients are used, ending with sauce and cheese.
- Bake uncovered for 35 to 40 minutes until browned and bubbling.
- Let rest for 15 minutes before slicing and serving.