Three cheese lasagne

    1 hour 5 min

    This is perhaps the cheesiest lasagne recipe you will find. No bechamel - just ricotta, mozzarella and Parmesan cheeses. With shop-bought pasta sauce, this lasgne is easy to make and very satisfying.

    134 people made this

    Serves: 8 

    • 500g lasagne sheets
    • 1kg ricotta cheese
    • 25g grated Parmesan cheese
    • 4 eggs
    • salt and pepper to taste
    • 1 teaspoon olive oil
    • 3 cloves garlic, minced
    • 800g pasta sauce
    • 1 teaspoon dried Italian herbs
    • 225g grated mozzarella cheese

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagne sheets flat on foil to cool.
    2. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
    3. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in pasta sauce and Italian herbs. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
    4. Spread 125ml of sauce in the bottom of a 20x30cm baking dish. Cover with a layer of lasagne sheets. Spread half the ricotta mixture over lasagne sheets; top with another pasta layer. Pour 350ml of sauce over lasagne sheets, and spread the remaining ricotta over the sauce. Top with remaining lasagne sheets and sauce and sprinkle mozzarella over all. Cover with greased foil.
    5. Bake 45 minutes, or until cheese is bubbly and top is golden.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (114)


    Excellent basic cheese lasagna recipe that can be tailored very easily for family preferences. Suggestions/changes I made: --Increase the spaghetti sauce to 64 oz to have enough to pour-over. --I've had really good luck with Barilla's no-cook lasagna noodles. These completely avoid precooking the pasta and handling hot noodles. --Based on the amount of noodles I have, I do a slightly different layering sequence which adds more volume. [the amount of ricotta mixture still works I just use 1/3 of it for each layer instead of half. --Greasing the foil is a great reminder - hate to lose the cheese on top!  -  01 Oct 2003  (Review from Allrecipes US | Canada)


    My family loved this recipe, I made my own sauce and put in about 42 oz of sauce insted of the 32 oz so that it was not dry. Will make again!!  -  27 Jul 2002  (Review from Allrecipes US | Canada)


    Way too much cheese. Way too much egg. Not nearly enough sauce.  -  16 Jun 2006  (Review from Allrecipes US | Canada)