Meatless, hearty, and delicious: this Cheese Lasagna is perfect for vegetarians or Meatless Mondays
While lasagna is one of the oldest traditional Italian dishes dating back to the 13th century, that doesn’t mean you have to make it the same way all the time. Historically, it was a layering of the wide pasta known as lasagne, a cheese sauce, and a meat sauce – all without any tomatoes in the sauce until the 16th century, when tomatoes were integrated into Italian cooking! It was at this point that the lasagna most of us know and love (maybe a little too much!) came into being.
Especially in American kitchens, there are any number of variations on this baked goodness: different kinds of cheese layers, spinach and chicken lasagna, pizza lasagna, and even deconstructed lasagna. Cheese Lasagna is just another variation on a theme, and a delicious one at that.
Whether you’re vegetarian, cooking for a vegetarian, don’t eat pork or beef (the typical meats used in lasagna), or just want to eat less meat, this recipe is a filling, yummy way to do all of the above. Warm and hearty, this dish has wide appeal.
Replacing the meat and cheese sauces of traditional lasagna with just one sauce means the single sauce has to be amazing. This recipe fits the bill: ricotta, mascarpone, mozzarella, parmesan, and fontina cheeses make the flavors and texture of this dish shine.
What is Mascarpone Cheese?
Mascarpone cheese (“Mas-cah-POH-nay”) is a soft Italian cheese similar to ricotta or cream cheese. A bit airer and silkier in texture but still creamy and tasty, you may have had it before in the dessert Tiramisu. In this Cheese Lasagna, it contributes to the protein factor and helps to bulk up the texture of the cheese layer. Look for it near the ricotta in the dairy case of your grocery.
Top Tips For a Perfect Cheese Lasagna
- Make sure you know what kind of lasagna noodles you have – traditional or no-boil. The instructions give steps for both, and they’re quite different.
- Have all the ingredients for the layers ready to go before assembling. Once you do this, it’s actually a quick dish to put together.
- Before putting the foil on top of the assembled lasagna, spray the underside (the side that touches the food) with a little canola oil. This easy hack will ensure your cheese stays on top of the lasagna and not get stuck on the foil.
- For a picture-perfect presentation, make sure you follow that last bit of Step 8 in the instructions. Make use of your broiler. As long as your pan is broiler-safe, you can slide it under the broiler (I always keep my oven door ajar to keep an eye on what I’m broiling) until the lasagna is browned and bubbly.
- Rest your lasagna. Use the additional 10 minutes to clean up your kitchen or throw together a salad. Resting is not flashy or fun but it’s essential to having a lasagna that holds together when you cut up and serve individual portions.
Do you have to add the egg to the cheese mixture?
The egg ensures that the cheeses will bind together and to the lasagna noodles as it bakes. You can certainly choose to omit it, but the cheese layer will not be as structural and may ooze a bit more.
Serving Suggestions
Cheese lasagna, breadsticks, and a green salad. Perfection. Really, there’s not much else to do; if salad is not your thing, a steamed vegetable like broccoli or green beans tossed with a little olive oil and parmesan would work too.
How to Store
Like all other iterations of lasagna, Cheese Lasagna can be assembled ahead of time up to the baking step. Just cover and place in the fridge for up to 24 hours. You can also tightly wrap it and freeze (thawing overnight in the fridge the day before baking and serving). Leftovers are great for lunch the next day; simply store in small portions in any kind of airtight container and reheat gently in the microwave.
Homemade Cheese Lasagna
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.
- 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
- 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.
- Spread a thin layer of red sauce on the bottom of a 9×13-inch baking dish. This will prevent the noodles from sticking and give the first layer of pasta something to cozy up to.
- 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.
- 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.
- 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.
- 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.
- Let the lasagna rest for about 10 minutes before slicing. This allows the layers to be set, making it easier to serve.
Riccota cheese has turned out dry, chalky, grainy and had an unpleasant mouth feel when cooked. I’m a loyal fan of America’s Test Kitchen and they lightly drain cottage cheese. I mash it up a bit before adding and it’s actually got better texture and has a lot richer taste! I never buy Riccota any longer.
Thank you so much for sharing your experience Tannith, that’s such a helpful tip 🙏 Cottage cheese really can make lasagna extra creamy. Ricotta can work beautifully too. It’s all about finding the balance.