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Creamy Tomato Lasagna

A luxurious twist on traditional lasagna with layers of tender pasta embraced by rich tomato cream sauce and melted cheese, creating pure comfort food magic.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 8
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes
  • 1 cup heavy cream
  • 2 teaspoons dried basil
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 15 oz ricotta cheese
  • 1 egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh basil for garnish

Method
 

  1. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
  2. Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent and fragrant, about 5 minutes. Add minced garlic and cook for another minute until aromatic.
  3. Pour in crushed tomatoes, then slowly stir in heavy cream. Season with basil, oregano, salt, and pepper. Simmer for 10 minutes until the sauce thickens slightly and develops a beautiful coral color.
  4. In a medium bowl, combine ricotta cheese with the egg, mixing until smooth and creamy.
  5. Preheat oven to 375°F. Spread a thin layer of creamy tomato sauce in a 9x13 inch baking dish.
  6. Place 4 noodles over the sauce, then spread half the ricotta mixture, one-third of remaining sauce, and one-third of mozzarella. Repeat layers, ending with noodles, sauce, and remaining mozzarella and Parmesan on top.
  7. Cover with foil and bake for 25 minutes. Remove foil and continue baking 15-20 minutes until cheese is golden and bubbling around edges.
  8. Let rest 10 minutes before cutting to allow the layers to set properly for clean slices.

Notes

Don't skip the resting period after baking - cutting too soon creates messy, runny slices. Avoid overcooking the noodles initially. Using low-fat cream can cause curdling, so stick with full-fat dairy. Can be assembled completely and refrigerated up to 24 hours before baking (add 10 extra minutes to cooking time if baking from cold). Refrigerate leftovers up to 4 days. Freeze portions up to 3 months. Greek yogurt can replace ricotta for tangier flavor, half-and-half can replace heavy cream for lighter version.