This Homemade, Vegetarian Cheese Lasagna is one I've been enjoying since I was a little boy. Our family still makes it today, and it'll be passed on for generations! It's an easy recipe with simple ingredients and customizable for any family's preferences. It's cheesy (with my favorite ingredient...Ricotta) and easy! WIN, WIN!
This Cheese Lasagna recipe has been in my family for generations, and it's one I've proudly "borrowed" after watching my mom make it almost every Sunday after church. Needless to say, we always ate well!
When you bring together creamy ricotta, rich Parmigiano Reggiano (or Parmesan Cheese), and perfectly melted mozzarella, along with the flavors of a comforting tomato sauce and noodles, the flavors just work. And for my taste? I don't need Italian sausage or Ground Beef to make a great lasagna. This meatless, cheese-forward version is what I grew up on, and to this day, it's still how I love to eat Lasagna.
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A Family Recipe with Italian Roots
This homemade cheese lasagna traces back to my grandmother, who was born and raised in Foggia, on the Eastern side of Italy. Later in life, she moved with my grandfather to Niagara Falls, Ontario, Canada, where my granddad was a professional chef at a major hotel.
Some of my favorite childhood memories come from the countless Christmas drives north to visit them. Their house was always warm, busy, and filled with the aromas of real Italian cooking. I owe my love for food and for feeding people well to them. (If you would like to read more about this journey, check out my post: Why Did I Create A Blog?)
Ingredients
Here's what you'll need for your Cheese Lasagna
- Eggs: These help firm up our filling for perfect, sliceable layers.
- Ricotta Cheese: Whole milk ricotta will give the creamiest texture.
- Mozzarella Cheese: Essential for a gooey, melty result.
- Shredded Parmigiano Reggiano: Adds richness, nuttiness, and a salty finish. You will reserve some to top the lasagna before baking.
- Seasonings: Salt, Pepper, Basil, Oregano, Garlic, Parsley - these bring classic Italian flavor to the cheese filling.
- Lasagna Noodles: Use traditional lasagna noodles.
- Marinara: Make sure to use a kind that you like, because it will play a large part in the flavor of your lasagna.
Just Cheese Lasagna for the Clowers!
This is a true Clowers family meal. This recipe is completely vegetarian. My wife isn't a big meat-eater, so I make this for her every Valentine's Day. This is a perfect Valentine's Day Dinner idea. Paired with a crisp cesasar salad using my homemade Caesar salad dressing and some warm garlic bread. It makes for the perfect meal to share.
Whether you are making it for your family, your partner, or just because you are craving the comfort of a bubbling, cheesy lasagna. This dish is simple, nostalgic, and incredibly satisfying.
Variations and Additions
Possible Swaps
- Gluten Free Option: Swap traditional noodles for your favorite gluten-free lasagna noodles. Make sure to choose a brand that holds up well during baking so the layers stay firm.
- Lo-carb or Keto-friendly: - replace classic lasagna noodles with thinly sliced zucchini. Pat the slices dry or briefly roast them first to avoid excess moisture.
- Homemade Pasta Upgrade: Want to make this dish even healthier and more authentic? Try using my Homemade Pasta from Scratch. They are tender and will take this recipe to the next level.
Fun Add-ins
- Add Protein: If you want to add some protein, add ground beef, ground turkey, and Italian sausage. Here is my Easy Lasagna recipe that is made with ground beef.
- Spinach for Color and Nutrition: Stir fresh or frozen (well-drained) spinach into the ricotta mixture for a beautiful green layer and a boost of vitamins.
- A touch of heat: Add red pepper flakes to the sauce for a little spicy kick. A small pinch goes a long way.
Parmesan or Parmigiano Reggiano?
This is not an essential ingredient to use; however, it's like anything. If you want something great, then you have to use great ingredients. Parmigiano Reggiano is by far my favorite cheese and makes this dish so much better. I have worked with this company in the past and have some fun videos I made for them using their great product.
Pro Tip! Let the Cheese Lasagna Rest!
When the lasagna first comes out steaming hot, it's pretty jiggly. Just like any casserole, you need to let it sit after coming out of the oven. It allows the ingredients to pull together and form a more sturdy dish. This way, you can scoop out a lovely piece of homemade lasagna, and it'll look delicious and presentable!
Homemade Pasta or Store-Bought Lasagna Noodles?
This one is a no-brainer to me, of course; making homemade pasta and sauce is always going to be better. If you want to see how to make homemade pasta, here is my full recipe: Homemade Pasta from Scratch
However, if you just are not up to making homemade, then for sure buy the store-bought lasagna noodles. Keep in mind that some specialty stores even sell fresh lasagna noodles!
Now let's get to the recipe and all the ingredients needed, as well as some cooking items and utensils for this dish.
Equipment and Supplies
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website
- 9 x 9 Baking Dish - This one I use often because it comes with a LID! It makes it so easy to store when we have leftovers.
- Pasta Boiler - These baskets make dealing with homemade pasta even easier. Using the separate baskets keeps the pasta from sticking to one another.
- KitchenAid Mixer-this is such a fun addition to your kitchen. It has so many uses, and you will love it.
- Pasta Attachment - If you make different types of pasta, this is the one for you!
Step-By-Step Instructions
- Preheat oven to 350°F. Bring water to a boil and cook lasagna noodles. In a mixing bowl, whisk eggs and stir in seasonings: Salt, Pepper, Basil, Oregano, Garlic Powder and Parsley.
- Using a spatula, mix in 2 cups ricotta cheese, 2 cups of shredded mozzarella and 1 cup of shredded parmesan to the egg mixture.
Pro Tip: I love to mix the seasonings into the cheese mixture to keep the flavor going through all the layers.
- Place cooked noodles on a floured surface and cut to the size of the baking dish (9 inches long for the 9x9 dish). Spread out ½ cup of marinara on the bottom of the baking dish.
- Lay out 3 noodles on top of the marinara and then top the noodles with ½ of the ricotta cheese mixture. Spread out evenly with a spatula.
- Spread ¾ cups of marinara over the ricotta layer and cover with 3 more noodles.
- Place the remaining ricotta mixture on top of the noodles and top with ¾ cup of marinara.
- Finish the lasagna build by placing down 3 more noodles, ½ a cup of marinara and topping with the remaining shredded mozzarella and parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes. Let lasagna sit for 30 minutes before cutting into for serving. Serve with remaining marinara.
Pro Tip: Always let the lasagna sit for 30 minutes before slicing to get the best results (I know it can be hard to wait).
Storing Leftovers
Refrigerating Lasagna
Store the cooked lasagna in an airtight container in the refrigerator for up to five days. Individual servings can be reheated in the microwave. This is a great make-ahead meal for busy weeks.
Freezing Lasagna
Lasagna also freezes well. You can freeze it for up to three months. I recommend thawing it in the refrigerator overnight, and covering the lasagna with foil to bake at 350°F for 30 minutes until warm and bubbly.
Pro Tip: Spray your aluminum foil with a non-stick spray to keep it from sticking to the cheese during the reheating process.
MOre Italian Dishes
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Video of Recipe
Recipe
Cheese Lasagna
Equipment
- 9x9 Baking Dish
- Mixing Bowl
- Oven
Ingredients
- 2 Eggs
- 2 Cups Ricotta Cheese
- 3 Cups Shredded Mozzarella 1 Cup for Topping
- 1 ¾ Cup Shredded Parmigiano Reggiano ½ Cup for Topping
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Pepper
- 1 ½ teaspoon Basil
- 1 ½ teaspoon Oregano
- 1 ½ teaspoon Garlic
- 1 ½ teaspoon Parsley
- 9 Lasagna Noodles need at least 9 strips
- 24 oz Marinara 2 ½ cups for recipe and the rest for serving
Instructions
- Preheat oven to 350°F. Bring water to a boil and cook lasagna noodles. In a mixing bowl, whisk eggs and stir in seasonings: Salt, Pepper, Basil, Oregano, Garlic Powder and Parsley.
- Using a spatula, mix in 2 cups ricotta cheese, 2 cups of shredded mozzarella and 1 cup of shredded parmesan to the egg mixture.
- Place cooked noodles on a floured surface and cut to the size of the baking dish (9 inches long for the 9x9 dish). Spread out ½ cup of marinara on the bottom of the baking dish.
- Lay out 3 noodles on top of the marinara and then top the noodles with ½ of the ricotta cheese mixture. Spread out evenly with a spatula.
- Spread ¾ cups of marinara over the ricotta layer and cover with 3 more noodles.
- Place the remaining ricotta mixture on top of the noodles and top with ¾ cup of marinara.
- Finish the lasagna build by placing down 3 more noodles, ½ a cup of marinara and topping with the remaining shredded mozzarella and parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes. Let lasagna sit for 30 minutes before cutting into for serving. Serve with remaining marinara.
Notes
Refrigerating Lasagna
Store the cooked lasagna in an airtight container in the refrigerator for up to five days. Individual servings can be reheated in the microwave. This is a great make-ahead meal for busy weeks.Freezing Lasagna
Lasagna also freezes well. You can freeze it for up to three months. I recommend thawing it in the refrigerator overnight, and covering the lasagna with foil to bake at 350°F for 30 minutes until warm and bubbly.Nutrition
Frequently Asked Questions
Yes, I have done this before, and it does make the dish so easy to assemble.
Yes, uncooked lasagna freezes beautifully and is a great way to prep dinner ahead of time. You just assemble lasagna as directed, but do not bake. Instead, you will cover the dish tightly with plastic wrap, then add a layer of foil to prevent freezer burn. You can freeze for up to three months.
When you are ready, allow it to thaw overnight in the refrigerator. Remove plastic wrap and replace foil. Baking might take a little bit longer because it is starting from cold. It typically could take an hour. Remove foil to brown the top for the last 10-15 minutes.
You can, and many people do. For the best texture, I recommend blending it slightly to smooth it out before using.
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
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Chef Tim Clowers says
So many great flavors and memories for this dish.