Tomato Cheese Lasagna
Indulge in the ultimate comfort food with this Tomato Cheese Lasagna, a rich and hearty dish layered with tender lasagna noodles, a savory homemade tomato sauce, and a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Infused with aromatic herbs like basil and oregano, this lasagna delivers the perfect balance of tangy, cheesy, and herby flavors in every bite. With its golden, bubbly cheese topping and comforting layers, it’s a crowd-pleaser that’s perfect for family dinners, potlucks, or special occasions. Easy to prepare ahead and customizable with fresh parsley for a vibrant finish, this dish is your go-to recipe for classic Italian-style baked perfection. Ready in just over an hour, it serves eight generously, making it a delicious and satisfying choice for gatherings.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cool water, and set aside.
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes. Add the minced garlic and cook for 1 additional minute.
Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally.
In a mixing bowl, combine the ricotta cheese, 2 cups of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, and the chopped parsley. Mix until well combined.
Spread 1/2 cup of the tomato sauce on the bottom of a 9x13-inch baking dish.
Place 4 lasagna noodles on top of the sauce, overlapping slightly. Spread 1/3 of the ricotta mixture evenly over the noodles, then top with 1 cup of the sauce.
Repeat the layers two more times: noodles, ricotta mixture, and sauce.
Sprinkle the remaining 1 cup of mozzarella cheese and 1/2 cup of Parmesan cheese evenly over the top layer of sauce.
Cover the dish with aluminum foil, ensuring the foil does not touch the cheese to prevent sticking.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until bubbly and the cheese is golden.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 889 mg | 39% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 7.1 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 573 mg | 44% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 485 mg | 10% | |
*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.
