This easy cheese lasagna is a meatless classic with layers of tender noodles, a quick garlicky tomato sauce, a creamy ricotta and parsley filling, and plenty of melted mozzarella and Parmesan on top. It is simple enough for a weeknight and comforting enough for company, and the whole dish takes about 85 minutes from start to finish.
The sauce comes together while the noodles boil, and the ricotta mixture is just a few stirred ingredients, so most of the time is hands-off baking. If you want a meat version, the classic lasagna with meat is a good choice, and the vegetarian lasagna adds vegetables.
Table of Contents
Why This Easy Cheese Lasagna Works
A good lasagna needs three things: a sauce with some body, a filling that stays creamy, and enough resting time to hold its shape.
- Simmering the tomatoes with onion, garlic, and oregano gives a sauce with real flavor that is not watery.
- Eggs in the ricotta mixture help bind the filling, so each slice stays neat.
- Baking the lasagna covered at first keeps the noodles tender, and uncovering it at the end browns the cheese.
- A rest before cutting lets the layers set, so the slices do not slide apart.
Ingredients for Easy Cheese Lasagna
For the sauce and noodles:
- 12 lasagna noodles (you will use 9 to 12)
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes, with their juice
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon Aleppo pepper or red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the cheese layers:
- 16 ounces ricotta cheese
- 1/3 cup chopped fresh parsley
- 2 large eggs
- 2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
How to Make Easy Cheese Lasagna
1. Cook the noodles. Cook the lasagna noodles in salted boiling water according to the package directions. Drain, rinse briefly with cool water, and lay them in a single layer on a baking sheet or parchment so they do not stick.
2. Start the sauce. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often. Add the garlic and cook for 30 seconds.
3. Simmer. Stir in the diced tomatoes with their juice, oregano, Aleppo pepper, salt, and pepper. Bring to a simmer, lower the heat, and cook uncovered for 15 to 20 minutes, stirring now and then, until slightly thickened. Crush the tomato pieces with the back of a spoon.
4. Heat the oven. Preheat the oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray.
5. Mix the cheese filling. In a bowl, stir together the ricotta, parsley, eggs, and 1 cup of the mozzarella until smooth. Taste and add a pinch of salt and pepper if you like.
6. Layer. Spread about 1/2 cup of the sauce over the bottom of the baking dish. Add a layer of noodles, spread one third of the cheese mixture over them, and top with one third of the remaining sauce. Repeat for three layers, finishing with noodles and sauce.
7. Top. Sprinkle the remaining 1 cup of mozzarella and the Parmesan over the top.
8. Bake. Cover the dish with foil, sprayed on the underside so it does not stick to the cheese, and bake for 25 minutes. Remove the foil and bake for 15 to 20 minutes more, until the cheese is melted and golden and the edges bubble.
9. Rest. Let the lasagna rest for 10 to 15 minutes before slicing.
How to Serve Easy Cheese Lasagna
Cut the lasagna into squares and serve with a crisp green salad and warm bread. Air fryer tortilla garlic bread is a fast side that bakes while the lasagna rests. For a heartier version, the lasagna with ricotta cheese is another good option to compare.
How to Store and Reheat Easy Cheese Lasagna
Cover leftovers and refrigerate them within 2 hours of baking. They keep for 3 to 5 days. Reheat single slices in the microwave, or reheat a larger portion in a 350°F oven, covered with foil, until hot in the center.
The FDA Safe Food Handling fact sheet lists 165°F as the safe temperature for leftovers and casseroles. To freeze, wrap the cooled lasagna tightly and freeze it, then thaw it overnight in the refrigerator before reheating.
Tips and Variations
- Do not overcook the noodles. They finish cooking in the oven, so pull them just before they are fully tender.
- Do not skip the sauce on the bottom. It keeps the first layer of noodles from sticking.
- Add vegetables. Sauteed spinach, mushrooms, or zucchini can be mixed into the cheese layer.
- Use different cheese. Provolone or fontina can replace part of the mozzarella.
- Make it ahead. Assemble the lasagna, cover it, and refrigerate for up to a day, then add 10 to 15 minutes to the covered baking time.
- Use no-boil noodles. If you do, add a little extra sauce or a splash of water to the sauce so the noodles can soften.
Frequently Asked Questions
How many noodles fit in a 9×13-inch dish?
Most 9×13-inch dishes fit three noodles per layer, so three layers use nine noodles. Boil a few extra in case some tear.
Why add eggs to the ricotta?
Eggs help bind the ricotta, so the filling sets and the lasagna cuts cleanly instead of running. They also make the filling easier to spread.
Why is my lasagna watery?
A watery lasagna usually comes from thin sauce or too little resting time. Simmer the sauce until it thickens slightly, and let the lasagna rest for 10 to 15 minutes before cutting.
Should I cover lasagna when baking?
Yes, for the first part of baking. Covering keeps the noodles from drying out, and uncovering for the last 15 to 20 minutes browns the cheese.
Can I freeze cheese lasagna?
Yes. Wrap it well, either baked or unbaked, and freeze. Thaw it in the refrigerator overnight and add extra baking time if you bake it from unbaked.
Easy Cheese Lasagna with Ricotta and Mozzarella
Ingredients
Main Ingredients
- 12 lasagna noodles you will use 9 to 12
- 1 tbsp olive oil
- 1 medium white onion chopped
- 3 cloves garlic minced
- 28 oz canned diced tomatoes with their juice
- 1 ½ tsp dried oregano
- ½ tsp Aleppo pepper or red pepper flakes optional
- 1 tsp salt
- ½ tsp black pepper
- 16 oz ricotta cheese
- ⅓ cup chopped fresh parsley
- 2 large eggs
- 2 cups shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
Instructions
Cooking
- Cook the lasagna noodles in salted boiling water per the package. Drain, rinse briefly, and lay in a single layer so they do not stick.
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 to 5 minutes, then add the garlic for 30 seconds.
- Add the diced tomatoes with juice, oregano, Aleppo pepper, salt, and pepper. Simmer uncovered for 15 to 20 minutes, crushing the tomatoes with a spoon, until slightly thickened.
- Preheat the oven to 375°F (190°C) and lightly spray a 9×13-inch baking dish.
- Stir together the ricotta, parsley, eggs, and 1 cup of the mozzarella.
- Spread about 1/2 cup sauce in the dish. Layer noodles, one third of the cheese mixture, and one third of the remaining sauce. Repeat for three layers, finishing with noodles and sauce.
- Sprinkle the remaining mozzarella and the Parmesan on top.
- Cover with foil sprayed on the underside and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until golden and bubbling.
- Rest for 10 to 15 minutes before slicing.
