Recipe

Bold Lasagne

A weeknight friendly lasagne with a bright, tangy tomato sauce and a ridiculously creamy ricotta layer, finished with crisp, bubbly edges.

By Matt Campbell

•

4.8

A baked lasagne in a white ceramic baking dish with browned bubbly cheese and a slice lifted out, showing creamy ricotta and tangy red sauce layers

Jump to Recipe

Lasagne can be a whole production, or it can be the kind of dinner you make on a Tuesday and still feel like you did something heroic. This one leans bold without getting fussy: a tangy tomato sauce that tastes like it simmered all day, a creamy ricotta layer that stays soft and lush, and that top crust that crackles a little when you drag a spatula through it.

The secret is balance. We build quick flavor with tomato paste, garlic, and a splash of something acidic to keep the sauce bright. Then we mellow it out with a ricotta mix that is creamy, lemony, and just rich enough to make every bite feel cozy.

Why It Works

Tangy sauce that pops: Tomato paste gets toasted for depth, then a small hit of red wine vinegar brightens everything up without tasting vinegary. Add it to taste.
Ultra creamy filling: Ricotta plus mozzarella plus a little Parmesan makes a plush layer that stays tender instead of turning grainy.
Crisp edges, no dryness: Covered bake to keep moisture in, then uncovered at the end to brown the top and caramelize the corners.
Accessible ingredients: No rare cheeses, no obscure meats. You can make it vegetarian or add meat with one simple swap.

Pairs Well With

Storage Tips

Lasagne leftovers are the gift that keeps on giving. Here is how to keep it tasting like you just baked it.

Refrigerator

Cool completely, then cover the pan tightly or transfer slices to airtight containers.
Store up to 4 days.

Freezer

Freeze individual slices for easy lunches, or freeze the whole baked lasagne.
Wrap tightly in plastic wrap, then foil. Store up to 3 months.

Reheating

Oven (best): Cover with foil and bake at 350°F until hot, about 20 to 30 minutes for slices, 45 to 60 minutes for a larger portion.
Microwave (fast): Add a small splash of water along the edge of the container, cover loosely, and heat in bursts so the center warms evenly.

Common Questions

Can I make this lasagne ahead of time?

Yes. Assemble it up to 24 hours ahead, cover, and refrigerate. Bake covered as directed, adding 10 to 15 minutes if it is going in cold.

Do I have to use no-boil noodles?

No. No-boil noodles are convenient, but regular noodles work too. Cook regular noodles just shy of al dente, then assemble. If using no-boil, make sure your sauce is not too thick so the pasta hydrates properly.

What makes it tangy?

A little red wine vinegar plus lemon zest in the ricotta layer. It is not sour, it is bright, like the sauce has a little spark. Add the vinegar to taste.

Can I add meat?

Absolutely. Brown 1 pound of Italian sausage or ground beef, drain excess fat, then stir into the sauce. If the sauce gets too thick after adding meat, loosen it with a splash of water. If you use sausage, you can dial back the added salt slightly.

Why does my lasagne turn watery?

Common culprits: thin sauce, ricotta with lots of liquid, or slicing too soon. Use whole milk ricotta, simmer the sauce until thickened but still loose, and let the lasagne rest 15 to 20 minutes before cutting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large skillet or Dutch oven for sauce
Medium bowl for ricotta mixture
Measuring cups and spoons
Microplane or fine grater (for lemon zest and Parmesan)
Foil
Sturdy spatula for slicing and serving

I started making this version when I wanted lasagne that tasted like restaurant comfort food but did not require a full Sunday project. The first time I added that little splash of vinegar to the sauce, I actually stopped mid stir and tasted again, because it finally had the thing I always want in red sauce: brightness. Now it is my go-to when I need a guaranteed crowd pleaser that still feels like it has personality, like you can taste the cook having fun.

Bold Lasagne

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 45 minutes

Servings 8

Ingredients

Tangy Tomato Sauce

2 tablespoons olive oil
1 medium yellow onion, finely chopped
5 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes
1/2 cup water (use the tomato can to swish it out)
1 tablespoon red wine vinegar, to taste (start with 2 teaspoons if you are cautious)
1 teaspoon sugar or honey (optional, only if your tomatoes are harsh)

Creamy Ricotta Layer

15 ounces whole milk ricotta
1 large egg
2 cups shredded low moisture mozzarella, divided
1/2 cup finely grated Parmesan, divided
Zest of 1 lemon
2 tablespoons chopped parsley or basil (optional)
Pinch of salt and black pepper

Assembly

9 to 12 no-boil lasagne noodles (enough for 3 layers, brand sizes vary, use what fits your dish)
Cooking spray or a little olive oil for the dish

Instructions

Heat the oven. Preheat to 375°F. Lightly oil a 9x13-inch baking dish.
Build the sauce base. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, 5 to 7 minutes. Add garlic and cook 30 seconds, just until fragrant.
Toast the tomato paste. Stir in tomato paste, salt, pepper, oregano, and red pepper flakes if using. Cook 1 to 2 minutes until the paste darkens slightly and sticks a bit to the pan. That is flavor.
Simmer the sauce. Add crushed tomatoes and water. Bring to a simmer, then lower heat and simmer 10 to 15 minutes, stirring occasionally, until thickened but still loose. You want a sauce that is loose but not watery, it will thicken more in the oven. Turn off the heat and stir in red wine vinegar to taste. If it feels too sharp, add a pinch of sugar. If it tastes flat, add a pinch more salt.
Mix the creamy layer. In a bowl, combine ricotta, egg, lemon zest, 1/2 cup of the mozzarella, and 1/4 cup of the Parmesan. Add herbs if using. Season with a pinch of salt and pepper. Stir until creamy.
Assemble layer 1. Spread a thin layer of sauce on the bottom of the dish. Add a layer of noodles (overlap slightly if needed). Spread about one third of the ricotta mixture over the noodles, then spoon sauce over it.
Assemble layer 2. Repeat: noodles, one third ricotta mixture, sauce.
Assemble layer 3 and top. Add the final noodles. Spread remaining ricotta mixture. Spoon sauce over the top, then sprinkle with the remaining 1 1/2 cups mozzarella and remaining 1/4 cup Parmesan.
Bake covered. Cover tightly with foil and bake 30 minutes.
Bake uncovered for crisp edges. Remove foil and bake 20 to 25 minutes more until bubbling and browned on top. If you want more color, broil 1 to 2 minutes, watching closely.
Rest, then slice. Let the lasagne rest 15 to 20 minutes before cutting. This is the difference between slices and landslides.

A baked lasagne resting in its baking dish on a kitchen counter with a serving spatula nearby

Nutrition information is estimated.

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