This classic cheese lasagna recipe is made with ricotta, parmesan, and mozzarella cheese making it the ultimate cheese lasagna!
Super Easy Cheese Lasagna
Lasagna is such an amazing all-around meal. Whether you’re making it for your family or freezing it for later, this cheese lasagna recipe needs to be added into your weekly line-up!
Our cheese lasagna is meat-free and made with less than 10 ingredients and 3 different cheeses (yes please). If you’re more of a meaty lasagna kind of person, check out our meat lasagna.
Why you’ll love it!
- Less than 10-ingredients
- Serves a crowd
- Ultra cheesy
- Lasagna noodles: make sure to use basic lasagna noodles for this recipe, not the no-cook kind!
- Eggs: eggs are used in the ricotta cheese sauce to bind everything together.
- Marinara sauce: we’re keeping things simple with marinara sauce instead of simmering your own homemade tomato sauce.
- 3 types of cheese: cheeses needed for cheese lasagna include: ricotta cheese, mozzarella cheese, and parmesan cheese.
- Spices: the spices needed for this recipe are simple — Italian seasoning, salt, and pepper.
What is the best cheese for lasagna?
The most common types of cheese used in lasagna are ricotta cheese, mozzarella cheese, and parmesan cheese. Other types of cheese that can be used include:
- cottage cheese
How to Make Cheese Lasagna
Make Lasagna Noodles
Make your lasagna noodles according to the package. Then, strain and rinse them under cold water.
Make Ricotta Cheese Sauce
Combine ricotta cheese, eggs, parmesan cheese, and seasoning.
In a greased 9×13-inch pan, layer the lasagna noodles, ricotta mixture, mozzarella cheese, and sauce. You should have enough for 3 layers.
Cover with tin foil and bake at 350ºF for 45 minutes.
The most popular kinds of cheese that go in lasagna are ricotta cheese, mozzarella cheese, and parmesan cheese.
Typically lasagna has at least 3 layers of noodles, but depending on the size of your pan you can layer as many as you want.
Eggs are used in most lasagna cheese mixtures to bind them together.
Ricotta cheese is more common than cottage cheese in lasagna, but both are delicious and can be subbed for one another.
Store leftover lasagna in an airtight container in the fridge for up to 3-5 days.
How to Freeze Lasagna
If you’re planning to freeze your lasagna for later, we recommend baking it in a disposable dish.
- Cook lasagna as directed in the recipe card.
- Let the lasagna cool completely.
- Cover it with a piece of tin foil and seal tightly.
- Freeze for up to 3 months.
To reheat: thaw lasagna completely overnight in the fridge. Then, reheat in the oven at 350ºF for about 20 minutes or until hot in the center.
- 9 lasagna noodles
- 15 oz. whole milk ricotta ~2 cups
- 2 large eggs
- 3 oz. grated parmesan divided (~1 cup)
- 1 tablespoon italian seasoning we used this one
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 24 oz. marinara sauce or favorite pasta sauce divided
- 12 oz. shredded mozzarella cheese divided (~3 cups)
- Prepare the lasagna noodles according to the package directions. Run the cooked noodles under cold water when done. Set aside.
- Preheat the oven to 350℉. Spray a 9×13-inch pan with cooking spray and set aside.
- Add the ricotta cheese, eggs, ½ cup grated parmesan cheese, italian seasoning, salt, and pepper into a medium size bowl and mix until well combined. Set aside.
- Prepare lasagna by layering noodles, ricotta mixture, mozzarella cheese, and sauce. You should end with a layer of noodles, sauce, and mozzarella cheese.
- Cover the pan with tinfoil and bake for 45 minutes.
- Let rest for 10 minutes before cutting and serving.
Tips & Notes
- The Italian seasoning we use has salt in it. If you use one without, increase the salt in the ricotta mixture by 1 teaspoon.