Cheese Lasagne Casserole

This vegetarian lasagna lets the cheese do all the talking. Three layers of sliced mozzarella, creamy ricotta, and a Parmesan finish on top, all sandwiched between noodles and a tomato sauce that simmers for 25 minutes before assembly.

The sauce starts with canned tomatoes and tomato sauce boosted by a packet of spaghetti sauce mix, which adds dried herbs and seasoning without measuring out six different spice jars. Twenty-five minutes of uncovered simmering concentrates the flavors and thickens the sauce enough to stay put between the noodle layers instead of making everything soupy.

The 10-minute rest after baking is the step that separates a sloppy lasagna from clean, stackable squares. The cheese firms up, the sauce settles, and the layers hold their shape when you cut.

Chef Tips

• Cook the noodles in well-salted water until just barely al dente; they soften further during baking
• Use sliced mozzarella rather than shredded for a better melt and stretchier cheese pull
• Spread each ricotta layer evenly with the back of a spoon for consistent creaminess in every bite
• Tent with foil if the Parmesan on top starts browning too fast before the 30 minutes are up

Variations

• Spinach lasagna: Add a layer of sautéed spinach between the ricotta and mozzarella
• Meat option: Brown ½ pound Italian sausage and stir it into the tomato sauce before layering
• Fresh herb finish: Scatter torn fresh basil over the top after baking for color and fragrance