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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 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
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.

Equipment

  • 9 x 13-inch (23 x 33 cm) baking dish
  • Large Bowl
  • Large Saucepan
  • Wooden spoon or spatula
  • Knife
  • Cheese grater

Notes

  • Use Barilla no-boil noodles or similar for best results.
  • Tear basil leaves by hand to avoid bruising.
  • Let the lasagna rest 15 minutes before slicing.