This is a cozy, weeknight-friendly lasagna built around bright tomato sauce, creamy layers, and an irresistible pull of melted cheese. I love how simple ingredients—whole peeled tomatoes, garlic, crème fraîche, three kinds of cheese, and no-boil noodles—come together into something that feels special without a million steps. It’s a relaxed, comforting dish that’s perfect for sharing with friends or saving for a few easy lunches. A Nice Cheese Lasagna delivers on flavor and texture: silky sauce, tender noodles, and a melty top that browns beautifully in the oven.

Why this version works

There are a few small choices that make this lasagna sing. Using whole peeled tomatoes gives the sauce a fresh, slightly chunky texture that still reads as smooth once simmered and broken down. Extra-virgin olive oil and thinly sliced garlic infuse the base with fragrant savory notes without weighing it down. Crème fraîche adds a tangy creaminess that layers with grated Parmesan and coarsely shredded whole-milk mozzarella for buoyant, lush layers. No-boil noodles cut down hands-on time and create perfectly tender sheets after baking. Fresh basil added at assembly and after baking brings lift and brightness to every bite.

Ingredients

2 (28-oz) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Kosher salt
1 cup crème fraîche
12 no-boil lasagna noodles (I like Barilla)
1 cup finely grated Parmesan Cheese
1½ cups coarsely grated whole-milk mozzarella cheese
2 large handfuls fresh basil leaves, torn into small pieces if large

Equipment

10- or 11-inch skillet or medium saucepan
9×13-inch baking dish
Wooden spoon or spatula
Measuring cups and spoons
Box grater (or pre-grated cheeses)
Aluminum foil (optional)

Prep at a glance

Preheat the oven and prep your baking dish.
Make the tomato-garlic sauce and season to taste.
Grate cheeses and measure crème fraîche.
Assemble lasagna layers and bake until bubbly and golden.

Step-by-step directions

Below are clear, sequential steps rewritten to walk you through making A Nice Cheese Lasagna from start to finish. I’ve kept the ingredient quantities exactly as listed above and followed the original order of tasks so the final dish is faithful to the recipe’s intent.

Preheat and prepare. Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or spray it with nonstick spray so the noodles and cheese won’t stick.
Warm the oil and garlic. Place a 10- or 11-inch skillet or medium saucepan over medium heat. Add 3 tablespoons extra-virgin olive oil. When the oil is shimmering but not smoking, add the 4 thinly sliced garlic cloves. Cook the garlic, stirring frequently, until it becomes fragrant and just begins to color—about 1 to 2 minutes. Watch closely so it doesn’t burn.
Add the tomatoes and simmer the sauce. Pour in the contents of the 2 (28-oz) cans whole peeled tomatoes, including their juices. Use a wooden spoon or a potato masher to break the tomatoes into bite-size pieces as they cook. Bring the mixture to a gentle simmer over medium-low heat, then reduce the heat to maintain a low simmer. Let the sauce cook, stirring occasionally, for about 15 to 20 minutes so flavors meld and some liquid reduces.
Season the sauce. Taste the tomato sauce and add kosher salt to your preference. Start with about 1 teaspoon and adjust up in small increments, tasting as you go. The tomatoes and Parmesan will add saltiness later, so err on the lighter side at this stage if you prefer.
Finish the sauce with crème fraîche. Remove the sauce from the heat and stir in 1 cup crème fraîche. This will make the sauce creamy and slightly tangy, mellowing the tomatoes and binding the flavors. Stir until the crème fraîche is fully incorporated and the sauce is smooth.
Prepare cheeses and basil. While the sauce is gently cooling, grate 1 cup finely grated Parmesan Cheese and coarsely grate 1½ cups whole-milk mozzarella cheese. Tear 2 large handfuls of fresh basil leaves into small pieces if they are large. Have these components ready so assembly is quick.
Assemble the first layer. Spoon a thin, even layer of the warm tomato-crème fraîche sauce into the bottom of the prepared 9×13-inch baking dish. This prevents the noodles from sticking and ensures even coverage.
Add noodles. Place 3 no-boil lasagna noodles in a single layer over the sauce. Depending on the size of your dish, you may need to trim the noodles slightly to fit; they will soften and expand during baking.
Layer cheeses and sauce. Spread an even portion of the sauce over the noodles—about one-third of what remains—followed by a generous sprinkle of the finely grated Parmesan Cheese and a portion of the coarsely grated mozzarella. Continue building layers in this order: noodles, sauce, Parmesan, mozzarella. Repeat so you have three layers of noodles in total and the cheeses distributed evenly between them.
Final noodle layer and top cheeses. After the third noodle layer, spoon the remaining sauce over the top and finish with the remainder of the Parmesan and mozzarella. The cheese on top will melt and brown into a golden, bubbling crust.
Add basil before baking. Scatter one large handful of the torn basil leaves over the top layer of sauce and cheese. Press them in lightly so they tuck into the cheese but remain visible. The remaining basil will be added after baking for a bright finish.
Bake. Cover the baking dish loosely with aluminum foil and place it in the preheated 375°F oven. Bake for 25 minutes covered to allow the noodles to hydrate and the interior to heat through. After 25 minutes, remove the foil and bake an additional 15 to 20 minutes, or until the top is bubbly and the cheeses are golden brown in spots.
Rest and finish with fresh basil. Remove the lasagna from the oven and let it rest, uncovered, for 10 to 15 minutes. This rest lets the layers set so you can cut tidy squares. Just before serving, scatter the remaining large handful of torn basil leaves over the top for a final pop of freshness.
Serve. Cut the lasagna into pieces and serve warm. Pair it with a simple green salad, some crusty bread, or roasted vegetables to round out the meal.

Troubleshooting and tips

If the sauce seems thin: Simmer it a bit longer before adding the crème fraîche to concentrate the flavors. A thicker sauce helps prevent a watery lasagna.
Noodle fit: If your no-boil noodles are too long for the dish, trim them with kitchen shears. They’ll soften during baking, so avoid overlapping them too much.
Even browning: If the top is browning too quickly, place foil loosely over the top and continue baking until everything is heated through.
Make-ahead: Assemble the lasagna up to a day in advance, cover, and refrigerate. Add 10–15 minutes to the covered baking time if baking straight from the fridge.

Serving suggestions

A Nice Cheese Lasagna is perfect alongside lightly dressed greens—think baby arugula with lemon and olive oil—or a simple mixed salad with a basic vinaigrette. For a heartier meal, serve with roasted root vegetables or garlic bread. Leftovers keep beautifully in the fridge for 3–4 days and reheat well in the oven or individual portions in the microwave.

Storage

Cool the lasagna to room temperature before covering tightly and storing in the refrigerator for up to 4 days. To freeze, wrap individual portions or the whole dish tightly with plastic wrap and foil; freeze up to 3 months. Thaw overnight in the refrigerator before reheating in a 350°F oven until warmed through.

Notes on ingredients

Using whole peeled tomatoes gives a fresher tomato flavor and better texture control than strained sauces. Crème fraîche lends a pleasant tang and silkiness—if it’s unavailable, you can use full-fat plain yogurt stirred with a tablespoon of heavy cream to approximate the texture, but I prefer crème fraîche for the clean, slightly tangy finish. Whole-milk mozzarella provides the melty stretch that makes lasagna so satisfying; part-skim versions will work if you prefer a lighter top but expect slightly different texture. Fresh basil is essential for brightness—add it late in the process so it stays vibrant.

Final thoughts

A Nice Cheese Lasagna is the kind of dinner that feels like a hug: warming, cheesy, and full of comforting tomato flavor. It’s approachable to put together on a weeknight yet satisfying enough for a casual dinner party. The recipe highlights good ingredients—ripe tomatoes, rich cheeses, and fragrant basil—and lets them do the work. Whether you’re feeding family or friends, this lasagna is sure to disappear quickly.

Enjoy the simple pleasure of layers of sauce, softened noodles, and gooey cheese. Bon appétit!

Print Recipe Save it for later

A Nice Cheese Lasagna

A comforting, classic cheese lasagna made with a simple tomato-crème fraîche sauce, layers of no-boil noodles, Parmesan, mozzarella, and fresh basil.

Prep Time15

Cook Time1 20

Total Time1 35

Servings: 6 servings

Ingredients

2 28-oz cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
4 garlic cloves garlic, thinly sliced
Kosher salt
1 cup crème fraîche
12 no-boil lasagna noodles no-boil lasagna noodles (such as Barilla)
1 cup finely grated Parmesan cheese
1.5 cups coarsely grated whole-milk mozzarella cheese
2 large handfuls fresh basil leaves, torn into small pieces if large

Instructions

Crush the canned tomatoes by hand in a large bowl until broken into bite-size pieces.
In a large saucepan over medium-high heat, warm the olive oil. Add the sliced garlic and cook, stirring, until it begins to sizzle, about 1 minute.
Add the crushed tomatoes and 1 teaspoon kosher salt, bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly reduced, about 30 minutes.
Whisk the crème fraîche into the sauce and taste; add more salt if needed. Remove the sauce from the heat and let it cool to room temperature.
Preheat the oven to 400°F (205°C) and position a rack in the middle.
Spoon a thin layer of room-temperature sauce into the bottom of a 9 x 13-inch baking dish and spread to coat the surface.
Arrange 3 no-boil lasagna noodles in a single layer over the sauce. Spoon just enough sauce to cover the noodles, then sprinkle with some Parmesan, some mozzarella, and scatter a portion of the torn basil.
Repeat layering with noodles, sauce, Parmesan, mozzarella, and basil until all components are used, ending with sauce and cheese on top.
Bake the lasagna, uncovered, until the top is nicely browned and edges are bubbling, 35 to 40 minutes.
Let the lasagna rest at room temperature for 15 minutes before slicing and serving so the pasta absorbs the sauce and slices hold together.