Three-Cheese Lasagna
Layers of tender pasta sheets, a rich homemade tomato sauce, and a creamy trio of ricotta, mozzarella, and parmesan cheese baked until golden and bubbly. This Italian-American comfort classic fills the kitchen with an irresistible aroma and delivers the perfect balance of tangy sauce and gooey cheese in every hearty slice.
For 8 servings
- prep · ~5 min
Blanch and crush the tomatoes.
1.Score a small X on the bottom of each tomato.2.Drop into boiling water for 30 seconds, then transfer to ice water.3.Peel off the skins, remove seeds, and crush the flesh by hand in a bowl. - boil · ~12 min
Cook the lasagna sheets.
Bring a large pot of water to a rolling boil. Add salt, then the lasagna sheets. Cook until al dente (2 minutes less than package directions). Drain, rinse under cold water, and lay flat on a lightly oiled tray to prevent sticking.
TIPUndercook the pasta slightly — it will finish cooking in the oven and stay firm. - saute · ~20 min
Build the tomato sauce.
1.Heat olive oil in a large skillet over medium heat.2.Add chopped onion and cook until soft and translucent (4-5 min).3.Add minced garlic and sauté until fragrant (30 sec).4.Stir in tomato paste and cook for 1 minute to deepen the flavor.5.Add crushed tomatoes, oregano, basil, chili flakes, salt, and pepper.6.Bring to a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.TIPSimmer the sauce until it thickens enough to coat the back of a spoon — too watery and the lasagna will be soupy. - mix · ~2 min
Prepare the ricotta filling.
In a mixing bowl, combine ricotta cheese, the beaten egg, half of the grated parmesan, a pinch of nutmeg, and 1 cup of the shredded mozzarella. Mix until smooth and well blended.
TIPLet the ricotta come to room temperature before mixing — it blends smoother. - assemble · ~10 min
Assemble the lasagna layers.
1.Preheat oven to 375°F (190°C).2.Spread a thin layer of tomato sauce on the bottom of the baking dish.3.Place 4 lasagna sheets over the sauce, slightly overlapping.4.Spread half the ricotta mixture evenly over the pasta.5.Sprinkle with 1 cup of shredded mozzarella.6.Spoon one-third of the remaining tomato sauce over the cheese.7.Repeat layers: 4 pasta sheets, remaining ricotta, 1 cup mozzarella, one-third sauce.8.Top with the last 4 pasta sheets and remaining sauce.9.Sprinkle remaining 1 cup mozzarella and 0.25 cup parmesan on top. - bake · ~35 min
Bake until golden and bubbly.
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10 minutes, until the top is golden brown and the edges are bubbling.
TIPLet the lasagna rest for 10-15 minutes after baking — this helps the layers set and makes slicing clean. - garnish · ~1 min
Garnish with fresh basil and serve.
Scatter torn fresh basil leaves over the top. Slice into 8 portions and serve warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Simmer the tomato sauce until it thickly coats a spoon to avoid a watery lasagna.
- 2Undercook the lasagna sheets by 2 minutes so they stay al dente after baking.
- 3Let the ricotta come to room temperature before mixing for a smoother filling.
- 4Let the baked lasagna rest 10–15 minutes before slicing to keep layers intact.
- 5Use whole-milk ricotta and mozzarella for the creamiest, richest texture.
- 6Rinse cooked noodles under cold water and lay them on oiled trays to prevent sticking.
Adapt it for your goals.
Spinach-ricotta
Thaw and squeeze dry 10 oz frozen chopped spinach, then stir it into the ricotta filling. This adds color, nutrients, and a mild earthy flavor that pairs beautifully with the cheese.
meaty bologneseMeaty bolognese
Brown 1 lb ground beef or Italian sausage with the onion and garlic before adding tomato paste, then simmer as directed. It turns the lasagna into a heartier, protein-rich main dish.
gluten freeGluten-free
Substitute gluten-free lasagna sheets (oven-ready type) and verify the tomato paste is GF. This makes the dish accessible for those with gluten intolerance.
Why this is on our healthy list.
Rich in Calcium
The trio of ricotta, mozzarella, and parmesan cheese provides a good source of calcium, which supports strong bones and teeth.
Lycopene from Tomatoes
Tomatoes are rich in lycopene, an antioxidant that may help reduce inflammation and support heart health.
Protein-Packed
Cheese and eggs deliver high-quality protein, making this dish a satisfying and muscle-friendly meal.
Contains Vitamin A
The tomatoes, basil, and mozzarella contribute vitamin A, which is important for healthy vision and immune function.
Frequently asked questions
Yes — substitute 12 no-boil sheets and add an extra ¼ cup of water to the sauce to help them hydrate during baking.
