This cheesy lasagna recipe is a must-have for any cheese lover. It’s made using three types of delicious, melt-in-your-mouth cheeses that will leave you wanting more!
My family loves it when we have game night. A couple of our friends come over and we eat and play games. I am not sure which is the better part of the two. I especially love it when my friend Julie makes dinner. Recently, she made a lasagna that was to die for.
Luckily, we can all enjoy the recipe for Julie’s Cheesy Lasagna since she was so kind to share it with us. This is a dish that you need to make. Let’s take a quick look at how it’s made.
How To Make Cheesy Lasagna
For this soul-satisfying cheesy lasagna, you need the following ingredients:
- 32 oz Ricotta Cheese, whole milk
- 16 oz Shredded Mozzarella Cheese
- ½ cup Parmesan Cheese
- 1 jar Bertolli 5 Cheese spaghetti sauce
- 1 jar Dell ‘Amore TraditionalMarinara
- 9 oz box Barilla no-boil lasagna
- ¼ cup fresh Italian parsley
- 1 Tablespoon basil
- Italian seasoning
To make it, start by preheating your oven to 350 degrees Fahrenheit.
Mix the ricotta cheese, half of the mozzarella, parmesan, parsley, and basil.
Spread 1 cup of sauce in a 13 x 9-inch baking pan (I like glass). Place 3 lasagna sheets on top of the sauce followed by ¼ of the cheese mixture, and 1 cup of sauce.
Repeat layers of lasagna, ¼ cheese mixture, and sauce 3 more times (the last layer only add ½ cup sauce).
Put an additional layer of lasagna on top with the last ½ cup of sauce on top.
Cover with foil and bake for 45-60 minutes (less time if using a glass pan). Remove the foil and add the rest of the mozzarella cheese and sprinkle Italian seasoning on top. Bake uncovered for 5-10 minutes more.
Remove from oven and let sit for about 15 minutes.
Look at those layers of deliciousness just beckoning to be eaten. While I cannot attest to how easy it is to make, I can testify to how incredibly delicious it is. I will be surprised if you have any leftovers when you make it.
Julie’s Cheesy Lasagna
Ingredients
- 32 oz Ricotta Cheese Galbani (brand) whole milk
- 16 oz Shredded Mozzarella Cheese Galbani (brand) part skim
- ½ cup Parmesan Cheese grated
- 1 24 ounce spaghetti sauce Bertolli 5 Cheese
- 1 24 ounce Marinara Dell 'Amore Traditional
- 1 9 ounce box no boil lasagna noodles
- ¼ cup fresh Italian parsley minced
- 1 Tablespoon basil
- Italian seasoning
Instructions
- Preheat oven to 350 degrees.
- Mix the ricotta, half of the mozzarella, parmesan, parsley, and basil.
- Spread 1 cup of sauce in a 13 x 9 inch baking pan (I like glass).
- Place 3 lasagna sheets on top of sauce followed by ¼ of the cheese mixture, and 1 cup of sauce.
- Repeat layers of lasagna, ¼ cheese mixture, and sauce 3 more times (last layer only add ½ cup sauce).
- Put an additional layer of lasagna on top with last ½ cup of sauce on top.
- Cover with foil and bake for 45-60 minutes (less time if using glass pan).
- Remove foil and add the rest of the mozzarella cheese and sprinkle Italian seasoning on top. Bake uncovered for 5-10 minutes more.
- Remove from oven and let sit for about 15 minutes.
Video
Nutrition
Serve this baby with some garlic bread and a side salad and you will have one incredible dinner. You could add some cooked ground beef or Italian sausage to the dish if you’d like and it will still be wonderful.
Looking for a side dish to go with this delicious main course? This Caprese Salad from Salty Side Dish pairs well with this lasagna. Buon appetito!
LAURA says
A ¼ cup of the ricotta mixture is good if you don’t want a lot of cheese. Since no meat or vegetables are in the layers I suggest you use much more than a ¼ cup of ricotta mixture. I am not sure that I would measure it out, but put enough to cover all of the laid down lasagna noodles. Do the same for each layer.
Chris says
I was looking for a new lasagna recipe besides the one I use from memory and I have to say this turned out excellent. My husband loved it.
Jim says
Sorry for the inaccurate comment, the recipe was correct, I just interpreted it wrong. My apologies on the comment.
Jim says
Just made it but had lots of the cheese mixture left over. I suspect you may want to add 1/2 cup of the cheese mixture in the repeat layers and not 1/4 cup of the mixture as indicated in the recipe. Good flavor though.
CG Mann says
I appreciate a recipe that is shared and brands of ingredients are also listed! Looks great.
patti says
Looks yummy!
Jackie says
Do you mix both jars of sauce together?
Lynda says
I chatted with Julie and she said that she put one layer of one and then one layer of another. However, mixing them together should work, too.
Steph @ PlainChicken.com says
Looks amazing! I love that you used no-boil noodles. I plan on making this soon! Pinned!
Lynda says
It was actually my friend who made it and it was INCREDIBLE! I just had to ask her if I could share it on the blog.