Calling all cheese lovers! This lasagna recipe is an ode to all things creamy and delicious. Layers of melt-in-your-mouth cheeses sandwiched between tender pasta sheets and a rich tomato sauce create a dish that’s guaranteed to disappear in a flash.
Ingredients:
- For the Bechamel Sauce (White Sauce):
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper, to taste
- For the Cheese Filling:
- 15 ounces ricotta cheese
- 1 cup grated Parmesan cheese
- 1 large egg yolk
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- For the Lasagna Assembly:
- 1 jar (24 ounces) your favorite marinara sauce
- 12 lasagna noodles (no-boil variety recommended)
- 16 ounces shredded mozzarella cheese
- 4 ounces crumbled goat cheese (optional)
Instructions:
- Make the Bechamel Sauce: In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly, until golden brown. Slowly whisk in warmed milk, ensuring no lumps form. Bring to a simmer and cook for 5-7 minutes, or until thickened, stirring frequently. Season with nutmeg, salt, and pepper. Remove from heat and set aside.
- Prepare the Cheese Filling: In a large bowl, combine ricotta cheese, Parmesan cheese, egg yolk, and chopped parsley. Season generously with salt and pepper, and stir until well combined.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Assemble the Lasagna: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Arrange 4 lasagna noodles in a single layer, breaking noodles to fit if necessary. Top with 1/3 of the ricotta cheese mixture and 1/3 of the shredded mozzarella cheese. Drizzle with some marinara sauce. Repeat with another layer of noodles, ricotta mixture, mozzarella cheese, and marinara sauce.
- Optional Goat Cheese Layer: If using goat cheese, sprinkle half of it over the second layer of cheese filling.
- Final Touches: Top the final layer of noodles with remaining marinara sauce and mozzarella cheese. You can add the remaining goat cheese here as well, if using.
- Bake: Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until golden brown and bubbly.
- Rest and Serve: Let the lasagna rest for at least 15 minutes before slicing and serving. This allows the cheese to set and ensures clean cuts.
Tips:
- For a richer flavor, use a combination of whole-milk and Parmesan cheese in your bechamel sauce.
- If your marinara sauce is chunky, blend it until smoother for a better layering experience.
- Don’t overcook the lasagna. The noodles should be tender but still have a slight bite.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until warmed through.
This cheesy lasagna recipe is a guaranteed crowd-pleaser, perfect for a cozy family dinner or a potluck gathering. With its creamy layers and flavorful sauce, it’s a dish that will leave everyone wanting more. Enjoy!