When it comes to comfort food, few dishes can compete with the heartwarming layers of A Nice Cheese Lasagna. This classic Italian dish is not only a feast for the eyes but also a tantalizing treat for the palate. With its rich tomato sauce, creamy cheese, and the delightful texture of perfectly cooked noodles, it’s a guaranteed crowd-pleaser. Whether you’re hosting a dinner party, feeding a family, or just treating yourself after a long day, this recipe is sure to impress.
Why It’s Crowd-Pleasing
A Nice Cheese Lasagna is the epitome of a hearty meal that brings people together. The combination of savory tomato sauce, creamy cheese, and aromatic basil creates a symphony of flavors that appeal to everyone. Not only is it satisfying, but it also offers a wonderful way to showcase fresh ingredients. The layers allow for beautiful presentation, making it a showstopper on any dining table. Plus, the leftovers (if there are any!) taste even better the next day, making it a perfect make-ahead dish.
Shopping List
- 2 (28-oz) cans whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- Kosher salt, to taste
- 1 cup crème fraîche
- 12 no-boil lasagna noodles (Barilla is a great choice)
- 1 cup finely grated Parmesan cheese
- 1 cup coarsely grated whole-milk mozzarella cheese
- 2 large handfuls fresh basil leaves, torn into small pieces if large
Kitchen Gear Checklist
- Large pot for sauce
- Large baking dish (9×13 inch recommended)
- Wooden spoon or spatula for stirring
- Knife and cutting board for slicing garlic and tearing basil
- Measuring cups and spoons for accurate ingredient measurements
A Nice Cheese Lasagna in Steps
Step 1: Prepare the Sauce
Start by heating the extra-virgin olive oil in a large pot over medium heat. Add the thinly sliced garlic and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic!
Step 2: Add Tomatoes
Pour in the whole peeled tomatoes and season with kosher salt. Using a wooden spoon, break down the tomatoes into smaller pieces. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
Step 3: Assemble the Cheese Mixture
In a separate bowl, combine the crème fraîche, finely grated Parmesan cheese, and half of the torn basil leaves. Mix well until creamy and smooth.
Step 4: Layer the Lasagna
Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce on the bottom of the baking dish. Place 4 no-boil lasagna noodles on top, followed by half of the cheese mixture, another layer of tomato sauce, and half of the coarsely grated mozzarella cheese. Repeat this layering process, finishing with a layer of noodles topped with the remaining tomato sauce and mozzarella cheese.
Step 5: Bake
Cover the baking dish with aluminum foil (making sure it doesn’t touch the cheese) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Step 6: Cool and Serve
Once out of the oven, let the lasagna cool for about 10-15 minutes before slicing. This will help the layers set and make serving easier. Garnish with the remaining fresh basil leaves for a pop of color and flavor.
How to Make It Lighter
- Substitute crème fraîche with Greek yogurt for a lighter option.
- Use low-fat mozzarella cheese instead of whole-milk mozzarella.
- Incorporate more vegetables into the layers, like spinach, zucchini, or mushrooms.
- Reduce the amount of cheese used in each layer for a lighter flavor profile.
Behind the Recipe
This A Nice Cheese Lasagna recipe is inspired by traditional Italian cooking but adapted to include a creamy twist with crème fraîche. The use of no-boil lasagna noodles not only saves time but also makes the preparation process simpler and more accessible for busy home cooks. The rich tomato sauce, combined with fresh basil and three types of cheese, creates a comforting dish that’s perfect for any occasion.
Storage Pro Tips
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply place slices in a microwave-safe dish and heat until warmed through. Alternatively, you can reheat in the oven at 350°F (175°C) until hot. For longer storage, lasagna can be frozen. Wrap it tightly in plastic wrap and foil, and it will keep for up to 3 months in the freezer. When ready to eat, thaw overnight in the refrigerator and reheat as directed.
Reader Questions
Can I use regular lasagna noodles instead of no-boil?
Yes, you can use regular lasagna noodles, but you will need to cook them according to package instructions before assembling the lasagna.
What if I don’t have crème fraîche?
If crème fraîche is unavailable, you can substitute it with ricotta cheese or a mix of sour cream and heavy cream for a similar creamy texture.
Can I add meat to this lasagna?
Absolutely! Ground beef, sausage, or even shredded chicken can be added to the tomato sauce for an extra protein boost. Just cook the meat separately before adding it to the sauce.
How can I make this dish vegetarian-friendly?
This A Nice Cheese Lasagna is already vegetarian-friendly, but feel free to load it up with more vegetables like bell peppers, spinach, or eggplant for added flavor and nutrition.
Keep Cooking
- For more delicious pasta recipes, check out Sally’s Baking Addiction.
- For healthy meal ideas, visit Pinch of Yum.
- If you love plant-based meals, explore Minimalist Baker.
Hungry for More?
Imagine serving this A Nice Cheese Lasagna to your friends and family, watching their faces light up with delight as they take their first bites. The layers of flavor and the comforting warmth make it a dish that’s not just a meal but an experience. So gather your ingredients, roll up your sleeves, and embrace the joy of cooking. Your kitchen is about to become the heart of your home, filled with laughter, love, and the irresistible aroma of a classic Italian favorite. Enjoy every cheesy, delicious moment!
A Nice Cheese Lasagna
Equipment
- Large pot for sauce
- Large baking dish (9x13 inch recommended)
- Wooden spoon or spatula for stirring
- Knife and cutting board for slicing garlic and tearing basil
- Measuring cups and spoons for accurate ingredient measurements
Ingredients
For the Sauce
- 2 (28-oz) cans whole peeled tomatoes
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic thinly sliced
- Kosher salt to taste
For the Cheese Mixture and Assembly
- 1 cup crème fraîche
- 12 no-boil lasagna noodles no-boil lasagna noodles (Barilla is a great choice)
- 1 cup finely grated Parmesan cheese
- 1 cup coarsely grated whole-milk mozzarella cheese
- 2 large handfuls fresh basil leaves torn into small pieces if large
Instructions
Prepare the Sauce
- Start by heating the extra-virgin olive oil in a large pot over medium heat. Add the thinly sliced garlic and sauté until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn the garlic!
- Pour in the whole peeled tomatoes and season with kosher salt. Using a wooden spoon, break down the tomatoes into smaller pieces. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld together.
Assemble the Cheese Mixture
- In a separate bowl, combine the crème fraîche, finely grated Parmesan cheese, and half of the torn basil leaves. Mix well until creamy and smooth.
Layer and Bake the Lasagna
- Preheat your oven to 375°F (190°C). Spread a thin layer of the tomato sauce on the bottom of the baking dish. Place 4 no-boil lasagna noodles on top, followed by half of the cheese mixture, another layer of tomato sauce, and half of the coarsely grated mozzarella cheese. Repeat this layering process, finishing with a layer of noodles topped with the remaining tomato sauce and mozzarella cheese.
- Cover the baking dish with aluminum foil (making sure it doesn’t touch the cheese) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Cool and Serve
- Once out of the oven, let the lasagna cool for about 10-15 minutes before slicing. This will help the layers set and make serving easier. Garnish with the remaining fresh basil leaves for a pop of color and flavor.
Notes
- Substitute crème fraîche with Greek yogurt for a lighter version.
- Use low-fat mozzarella cheese to reduce fat content.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
