A Nice Cheese Lasagna
This A Nice Cheese Lasagna is a classic Italian comfort food with rich tomato sauce, creamy cheese layers, and fresh basil. Perfect for family dinners and leftovers!
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.