Cheese Lasagna from Scratch
Craft the ultimate "Cheese Lasagna from Scratch" with this step-by-step recipe that combines homemade pasta, rich marinara sauce, and three types of cheese for an unbeatable comfort food experience. From kneading your own fresh pasta dough to perfectly layering ricotta, mozzarella, and Parmesan, this recipe elevates classic lasagna to a gourmet masterpiece. Featuring a hearty sauce made with crushed tomatoes, garlic, and Italian seasoning, each bite bursts with bold, authentic flavors. Perfect for family dinners or special gatherings, this cheese lasagna is baked to golden, bubbly perfection and serves up to 8. Whether you're a seasoned cook or venturing into from-scratch pasta for the first time, this recipe promises a satisfying, crowd-pleasing dish that's worth every step.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Kosher salt
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 2 teaspoons Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 16 ounces Ricotta cheese
- 4 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
Instructions
In a medium bowl, combine the all-purpose flour, eggs, olive oil, and kosher salt to form a dough. Knead for 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Meanwhile, prepare the marinara sauce. In a large saucepan over medium heat, heat 2 tablespoons olive oil and sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat and let simmer for 20-25 minutes. Set aside.
In a mixing bowl, combine the ricotta cheese, 2 cups of the shredded mozzarella, Parmesan cheese, and fresh parsley. Mix until well blended.
Divide the rested pasta dough into 4 portions. Roll out each portion into thin sheets, either by hand or using a pasta machine. Cut into lasagna-sized sheets (approximately 9x13 inches). Set aside on a floured surface.
Preheat your oven to 375°F (190°C).
In a 9x13 baking dish, spread a thin layer of marinara sauce on the bottom. Layer with lasagna sheets, followed by the ricotta cheese mixture, marinara sauce, and ½ cup shredded mozzarella. Repeat this layering process until all ingredients are used, finishing with a layer of marinara sauce and the remaining shredded mozzarella on top.
Cover the baking dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the cheese on top is melted and golden.
Let the lasagna cool for 10-15 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
4017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.9 g | 276% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1237 mg | 412% | |
| Sodium | 6969 mg | 303% | |
| Total Carbohydrate | 285.5 g | 104% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 34.1 g | ||
| Protein | 250.2 g | 500% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 6324 mg | 486% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3184 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
