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A slice of homemade cheese lasagna on a white plate, garnished with Parmesan and fresh basil.

Homemade Cheese Lasagna

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
4.50 from 2 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Course, pasta
Cuisine Italian
Servings 12
Calories 175 kcal

Ingredients
  

  • 12 to 15 no-boil lasagna noodles see notes for traditional noodles
  • 8 ounces whole milk ricotta cheese
  • 8 ounces mascarpone cheese
  • 1 cup 2 ounces grated Parmesan cheese
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 large egg lightly beaten
  • 1/2 cup fresh basil leaves torn into small pieces
  • 8 ounces of mozzarella cheese about 2 packed cups
  • 5 ounces fontina cheese thinly sliced or shredded
  • 3 cups homemade red sauce or one 28-ounce jar of your favorite spaghetti sauce

Instructions
 

  • Begin by preheating your oven to 375°F. and mixing the cheeses with seasonings to create a rich, flavorful filling. Layer the lasagna noodles with the cheese mixture and sauce, then bake until golden and bubbly.
    Boiling traditional lasagna noodles in a pot of water for homemade cheese lasagna.
  • If you're using traditional noodles, cook them according to the package instructions until al dente, then drain and set aside. For no-boil noodles, you can skip this step
    Adding torn fresh basil leaves to the creamy cheese mixture for Homemade Cheese Lasagna.
  • In a large bowl, combine the ricotta, mascarpone, half of the grated Parmesan cheese (save the rest for topping), salt, pepper, and the beaten egg. Stir in the torn basil leaves. This is your cheese mixture.
    Spreading red sauce in a baking dish for homemade cheese lasagna.
  • Spread a thin layer of red sauce on the bottom of a 9x13-inch baking dish. This will prevent the noodles from sticking and give the first layer of pasta something to cozy up to.
    Homemade cheese lasagna ready for baking, topped with mozzarella and fontina.
  • Place a layer of lasagna noodles over the sauce. Then, spread a portion of the cheese mixture over the noodles, followed by a sprinkle of shredded mozzarella and fontina. Drizzle some more red sauce over the cheese.
    Homemade Cheese Lasagna layered with sauce and cheeses in a white dish.
  • Repeat the layering process (noodles, cheese mixture, mozzarella, fontina, sauce) until all ingredients are used, finishing with a layer of noodles topped with the remaining red sauce, mozzarella, fontina, and the reserved grated Parmigiano Reggiano.
    Foil-wrapped baking dish for oven or fridge storage.
  • Cover the baking dish with aluminum foil, being careful not to let it touch the cheese to prevent sticking. Bake in the preheated oven for 25 minutes.
    Creamy baked lasagna in a white baking dish ready to serve, featuring melted cheese and rich tomato sauce.
  • After 25 minutes, remove the foil and continue to bake for an additional 15-20 minutes, or until the cheese is bubbly and starting to brown. If you like a crispy top, you can broil for the last few minutes—just keep an eye on it to prevent burning.
    Homemade Cheese Lasagna baked in a white rectangular dish.
  • Let the lasagna rest for about 10 minutes before slicing. This allows the layers to be set, making it easier to serve.

Nutrition

Calories: 175kcalCarbohydrates: 1gProtein: 8gFat: 15gSaturated Fat: 9gSodium: 193mgFiber: 0.01g
Keyword Homemade Cheese Lasagna
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