Julia Turshen’s “A Nice Lasagna”

Tested & Perfected Recipes

This light and elegant lasagna comes from Julia Turshen’s lovely cookbook, Small Victories (Chronicle Books, 2016).


This lasagna comes from Julia Turshen’s lovely cookbook, Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs (Chronicle Books, 2016). Not only is it the simplest lasagna I’ve ever made, it’s also the lightest and most elegant. Julia writes that there are three “small victories” with the recipe. The first is using a food processor to make an easy homemade pasta dough (although I would argue that an even bigger victory is that you can replace the homemade pasta with store-bought no-boil lasagna noodles, which I did).

The second small victory is skipping both the American tradition of using ricotta and the Italian tradition of adding béchamel. Instead, Julia adds crème fraîche directly to the tomato sauce, which lends the requisite creaminess that all great lasagnas have, but with zero effort. (I LOVED this cheat. The sauce was so delicious, I had to stop myself from sneaking spoonfuls while assembling the lasagna, lest I run short.)

Finally, the third small victory is a high sauce-to-pasta ratio, which eliminates the step of having to cook the noodles before assembling the lasagna — and also allows the noodles to absorb the flavor of the sauce as they cook in the pan.

What you’ll need To Make Julia’s “Nice Lasagna”


How To Make Julia’s “Nice Lasagna”

Begin with the sauce. In a large bowl, crush the tomatoes with your hands.


Julia suggests this as a good job for kids — I agree, although it’s messy so you might want to put the bowl in the sink.


In a large saucepan, warm the olive oil. Add the garlic and cook until it begins to sizzle, about 1 minute.


Add the tomatoes and salt and bring to a boil.


Lower the heat and let the sauce simmer, stirring every so often, until it’s slightly reduced, about 30 minutes.


Mix in the crème fraîche.


Season to taste with salt and set aside.


Next, assemble the lasagna. Ladle a thin layer of sauce onto the bottom of a baking dish. Spread the sauce to cover the surface of the dish, then add a layer of pasta over top.


Spoon over just enough tomato sauce to cover the pasta and then scatter over some of the Parmesan, mozzarella, and basil.


Repeat the layering process until you’ve used up all of your components, ending with sauce and cheese (not naked pasta or basil, both of which would burn if exposed).


Bake the lasagna, uncovered, until it’s nicely browned and the edges are bubbling, 35 to 40 minutes.


Let it rest at room temperature for 15 minutes to allow the pasta fully absorb all of the bubbling sauce, so you don’t end up with soupy slices.


You may also like

Julia Turshen's Lasagna

This light and elegant lasagna comes from Julia Turshen’s lovely cookbook, Small Victories (Chronicle Books, 2016).

Servings: 6-8
Prep Time: 15 Minutes
Cook Time: 1 Hour 20 Minutes
Total Time: 1 Hour 35 Minutes


For the Sauce

  • Two 28-oz cans whole peeled tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • Kosher salt
  • 1 cup crème fraîche

For the Pasta Dough (see note)

  • 2¼ cups all-purpose flour, plus more as needed
  • 3 eggs
  • 1 teaspoon kosher salt

For Assembling

  • 1 cup finely grated Parmesan Cheese
  • 1-1/2 cups coarsely grated whole-milk mozzarella cheese
  • 2 large handfuls fresh basil leaves, torn into small pieces if large


For the Sauce

  1. In a large bowl, crush the tomatoes with your hands (this is a messy but fun job—it’s a very good one for children) until they are in bite-size pieces.
  2. In a large saucepan over medium-high heat, warm the olive oil, add the garlic, and cook, stirring, until it begins to sizzle, about 1 minute. Add the tomatoes and 1 tsp salt and bring to a boil. Lower the heat and let the sauce simmer, stirring every so often, until it is slightly reduced, about 30 minutes.
  3. Whisk the crème fraîche into the sauce and season to taste with salt. Set the sauce aside to cool to room temperature while you conquer the pasta.

For the Pasta (See note about using store-bought noodles)

  1. In the bowl of a food processor, combine the flour, eggs and salt and run the machine until a firm ball of dough forms around the blade, cleans the side of the processor bowl, and doesn’t stick to your fingers when you touch it. If the dough is too dry, add a little water, 1 tsp at a time, until the dough comes together. If, on the other hand, it’s sticky when you touch it, add a little flour, 1 tsp at a time, until the dough comes together. (The exact amount of moisture in the dough depends on how you measured your flour, how large your eggs are, even the humidity in the air.) Once your dough is good to go, dust it lightly with flour and wrap it tightly in plastic wrap. Let it rest at room temperature for 1 hour.
  2. Line a baking sheet with parchment paper and have more parchment paper at hand.
  3. Cut the rested dough into six pieces. Working with one piece at a time (keep the rest covered with plastic), lightly dust the dough with flour and press it down with the heel of your hand. Run the dough through your pasta machine, starting on the widest setting and working your way through the narrower settings, rolling it through each setting twice, until it is very thin but not too thin. I usually stop at 6, but your machine might be different from mine, so I’ll just say that the final pasta should be the thickness of an envelope—which is to say thin, but not at all transparent. You don’t want it to disappear into the finished lasagna. If the dough sticks during the rolling, simply dust it with a little flour. Lay the rolled-out pasta on the prepared baking sheet. Repeat the process with the rest of the dough, keeping the rolled pieces separated with parchment paper.

For the Lasagna

  1. Preheat your oven to 400°F.
  2. Ladle a thin layer of room-temperature sauce onto the bottom of a 9-by-13-in baking dish. Spread the sauce with a spoon to cover the surface of the dish. Add a layer of pasta (brush off any excess flour), cutting the pasta and arranging it as needed to form an even single layer. Spoon over just enough tomato sauce to cover the pasta and then scatter over some of the Parmesan, mozzarella, and basil. Repeat the layering process until you’ve used up all of your components, ending with sauce and cheese (not naked pasta or basil, both of which would burn if exposed).
  3. Bake the lasagna, uncovered, until it’s gorgeously browned and the edges are bubbling, 35 to 40 minutes. Let it rest at room temperature for 15 minutes, just like you would a steak, before slicing and serving. This lets the pasta fully absorb all of the bubbling sauce, so you don’t end up with soupy slices.
  4. Note: Feel free to skip the homemade pasta and use 12 store-bought no-boil lasagna noodles (that's what I did and it worked beautifully). Please keep in mind that there are usually more than 12 lasagna noodles in a package. Make sure just to use 12; if not the dish will be very dry. The time given for this recipe was calculated using the store-bought noodles. If you use no-boil lasagna noodles, after you've prepared the sauce, you can move on to the next step without waiting for the sauce to cool.
  5. Note: My only change to the recipe, other than using no-boil lasagna noodles was to sprinkle fresh basil over top before serving.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 390
  • Fat: 20g
  • Saturated fat: 9g
  • Carbohydrates: 37g
  • Sugar: 7g
  • Fiber: 5g
  • Protein: 17g
  • Sodium: 711mg
  • Cholesterol: 41mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • Question and suggestion

    I’ve made this several times and its always a hit.

    I use a potato masher to crush the tomatoes. It works well, but do remember to place a paper towel over the bowl to prevent splatter.

    My local grocer has stopped carrying creme fraiche. I now have to travel 30 miles to find it. Can you recommend a substitute?

    • — Richard on September 16, 2020
    • Reply
    • Glad you like this and thanks for the suggestion — I’m sure other readers will appreciate it! You can actually make your own creme fraiche. See how here. If you don’t want to make your own, sour cream should work instead.

      • — Jenn on September 16, 2020
      • Reply
  • I made this tonight and added sauteed mushrooms and baby broccoli and it was just delicious, a lovely summertime lasagna!! I will be making this version again!!

    • — Ruth on August 11, 2020
    • Reply
  • Hi Jenn. Is it ok to make the sauce the day before and keep it in the refrigerator until using? Thank you for all of your amazing recipes. Not only are you extremely talented, but your replies are always so kind and respectful!! Lori

    • — Lori on June 19, 2020
    • Reply
    • I’m always happy to help (and so glad you like the recipes)! Yes, you can make the sauce a day ahead and refrigerate. Enjoy! 🙂

      • — Jenn on June 19, 2020
      • Reply
  • I made this and served it with your rosemary focaccia and it was a huge success. My youngest son was so taken by the sight and smell of the tomato sauce with creme fraiche in the pot that he wanted to have it as soup so I set a bowl aside for him and he loved it 🙂
    Thanks for all of the great recipes, Jenn!

    • — Sarah G on June 12, 2020
    • Reply
  • Hi Jen,
    Can I add some vegetables to this lasagna? It yes, what vegetables would you suggest and how much?

    FYI-I made the almond biscotti and they are a BIG hit. I can’t stop eating them. 😄your recipes are amazing. Thank you for all those amazing recipes.

    • — Janelle on May 24, 2020
    • Reply
    • Hi Janelle, Glad you’re enjoying the biscotti! Yes, you can add veggies to the lasagna. In the cookbook that the dish comes from, the author suggests adding cooked spinach, broccoli rabe, mushrooms, or cubes of butternut squash (or a combination of vegetables) to each layer. Just make sure you saute them first. I’d recommend adding a total of no more than 2 cups. Please LMK how it turns out with the addition of vegetables!

      • — Jenn on May 25, 2020
      • Reply
      • Hi Jen,
        I added steamed broccoli and sautéed mushrooms to the lasagna and it was very delicious. Thank you for another wonderful recipe. You are amazing😄

        • — Janelle on May 30, 2020
        • Reply
        • So glad it turned out well with veggies — thanks for reporting back! 🙂

          • — Jenn on June 1, 2020
          • Reply
  • This delicious recipe was a big hit with my family! Can you clarify the amount of mozzarella cheese to use? I purchased a 16 ounce brick of Galbani mozzarella and shredded it myself. Does the recipe call for 12 ounces of mozzarella cheese–as in 1.5 cups before shredding? Or 1.5 cups after shredding? The 16 oz package yields about 4 cups shredded. Thanks!

    • — Debbie on May 20, 2020
    • Reply
    • Glad you enjoyed it! The 1-1/2 cups of cheese is the volume of cheese you’ll need in dry measuring cups (not the weight). Hope that clarifies. 🙂

      • — Jenn on May 21, 2020
      • Reply
  • Jenn- I want to make lasagna but can’t use the sausage and would like to use meat instead. Would you recommend this recipe or substitute the ground beef in the sausage one. thanks, Love your recipes.

    • — susan on March 31, 2020
    • Reply
    • Hi Susan, I’d stick with the other lasagna and use ground beef – just make sure the ground beef is well seasoned. Hope you enjoy!

      • — Jenn on April 1, 2020
      • Reply
  • Made this tonight and it was perfect. I made it with the oven ready lasagna noodles, but the sauce and cheese were so good! Served with green beans with garlic, Parmesan, and bread crumbs (https://www.tastesoflizzyt.com/italian-green-beans/) Will DEFINITELY make again. Thanks!!

    • — Kymmi on March 22, 2020
    • Reply
  • So good!

    • — Margaret Devoe on March 22, 2020
    • Reply
  • Jenn, This nice lasagna is more than nice. It’s awesome and I’ve made it several times. Without the ricotta it’s so light and delicious. It also works well with gluten free No- bake lasagna Noodles, making it easy to make a smaller portion for the gluten free.

    • — JoAnn on March 21, 2020
    • Reply
  • I love the title ..it IS a nice lasagne . I make it exactly as stated , usually served as a starter before the main meal. It is a favorite, the best! Thanks for sharing.

    • — Joyce on February 14, 2020
    • Reply
  • Can I substitute Romano for Parmesan?
    If so, same amount?

    • — Joanne on February 2, 2020
    • Reply
    • Yes and yes – enjoy!

      • — Jenn on February 3, 2020
      • Reply
  • I’m wondering if it would be okay to use a 9 x 13” non-stick metal pan for this lasagna?

    • — Laura on January 19, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on January 20, 2020
      • Reply
  • Hi Jenn – This is my favorite lasagna recipe! I’ve used the no-boil noodles before which was great, but I just got a pasta maker and was hoping to use fresh lasagna noodles instead. Will that come out the same? Or would I need to modify cooking times? Thank you!

    • — Emily on January 18, 2020
    • Reply
    • So glad you like this lasagna! The baking time should remain about the same. Enjoy your pasta maker! 🙂

      • — Jenn on January 21, 2020
      • Reply
  • Delicious as expected! I used About 10 No boil noodles. I also added some Italian sausage and accidentally forgot to buy Parmigiano so increased the mozzarella To make up for it. This will be in our rotation for life! Pretty easy to make too.

    • — Susie on December 26, 2019
    • Reply
    • This recipe is perfect! I’ll never make lasagna another way again. I use no-bake noodles and diced tomatoes instead of whole. These two (minor) swaps make this recipe so quick and easy to throw together with minimal mess! A keeper for sure!

      • — Fantastic! on May 7, 2020
      • Reply
  • And I forgot to add 5 stars!

    • — Kristy Conroy on December 16, 2019
    • Reply
  • Made this last night and it was fantastic! My question for next time is-would there be a difference in using crushed canned tomatoes as opposed to crushing them yourself? Thanks! Kristy

    • — Kristy Conroy on December 16, 2019
    • Reply
    • Glad you enjoyed it! For the right consistency for the sauce, I would use diced tomatoes or 1 can diced and 1 can crushed. Please let me know how it turns out if you try it that way. 🙂

      • — Jenn on December 16, 2019
      • Reply
      • Hi Jenn,
        I tried this with the one can diced and one can crushed and it was good but not as delicious as made with the two cans of whole tomatoes. One can was fire roasted (crushed) so that might’ve thrown off my experiment -didn’t notice when I bought it. In the finished lasagna some of the diced tomatoes didn’t break down fully so there are some firm bits that my kids and I didn’t like. I should mention as a caveat that I originally used two cans of whole San Manzano tomatoes, and this time used a good brand of organic canned tomatoes. My last note is that when I first made this I added in some cooked Italian sausage which may also be skewing my results, that was such a tasty add in. Conclusion: For me, it’s whole tomatoes all the way! When I made this on Xmas day I thought my 4 year old would love squishing the tomatoes for me but I was wrong- the tomatoes squirted her face and she was out! Lol

        • — Susie on January 5, 2020
        • Reply
        • *San Marzano tomatoes

          • — Susie on January 5, 2020
          • Reply
  • I made this last night and it makes a TON of sauce! I ended up using traditional lasagna noodles with the curled edges- uncooked. I added sausage, but really, it didn’t ‘need’ it. My husband is a meatasaurus:) This was a delicious sauce with plenty absorbed into the noodles with enough left in the pan to spoon over the top of each piece. Thank you- this is a keeper. I am not a fan of ricotta in lasagna so I really liked it!

    • — Michele on November 12, 2019
    • Reply
  • Hi- can I make this a couple of days ahead of time and keep it in the fridge until I am ready to make?

    • — Ali on November 9, 2019
    • Reply
    • Hi Ali, I think a day ahead would be fine, but not sure I’d let it sit for a couple of days. I worry that the noodles would soak up too much of the sauce and the cooked lasagna would be a bit dry.

      • — Jenn on November 11, 2019
      • Reply
  • I really liked this recipe and it was easy to make! The sauce is delicious!

    • — Angel on November 2, 2019
    • Reply
  • Meatless and full of fresh flavor! I’m not much of a pasta person but for whatever reason, this recipe spoke to me. Made it last night, with the stormy rain and blowing wind outside and the smells of this lasagna cooking inside. I did not skimp on the fresh basil measurement, and this really helped promote the freshness. There is only one problem with this meal: It’s really hard to stop eating it!
    If I could give this ten stars, I would!

    • — Lynn on November 1, 2019
    • Reply
  • Made a half batch tonight adding a sautéed diced onion, a sautéed diced red pepper and 8 oz. sautéed sliced mushrooms to the sauce. Everything else the same, except I added a little bit more of the Parmesan and Mozzarella just because! I used 6 Barilla oven ready lasagna sheets. Great Consistency; right amount of sauce. My grocery store puts the Creme fraiche in the specialty cheese section near the crumbled cheeses. My husband said its the best ever and not to go back to my heavier meat lasagna. I always read reviews and enjoyed all the comments. I have a great stainless 8.5 x 8.5 inch pan that was perfect. Next time I’ll make the full recipe.
    I love getting the emails with great inspiring ideas like this one. Thanks, Jenn

    • — Sammy on October 31, 2019
    • Reply
  • This is the best lasagna ever….bar none! I have made this numerous times and guests have raved about it!

    • — Jill on October 31, 2019
    • Reply
  • Can’t wait to try this! Quick question, if I wanted to add mild Italian turkey sausage (the kind I use for your amazing ziti recipe), how much would you use? Thank you!!

    • — Shelley Rudge on October 16, 2019
    • Reply
    • Hi Shelley, I’d suggest 1 pound of sausage. in this. Hope you enjoy!

      • — Jenn on October 16, 2019
      • Reply
      • Thanks so much! I love your recipes and your book!

        • — Shelley on October 16, 2019
        • Reply
        • ❤️

          • — Jenn on October 17, 2019
          • Reply
    • DELICIOUS!!!! I love your recipes. Thank you.

      • — Audrey on May 21, 2020
      • Reply
  • Hello Jenn
    I love all your recipes and I love your book. I have made the lasagna recipe many times in a9x13 pan. I would like to use a 4 qt (10.5″ x 14.75″) casserole for a larger crowd. How would you adjust the volume of sauce and the number of no cook noodles? Thank you Mary

    • — Mary on October 15, 2019
    • Reply
    • Hi Mary, Not 100 percent sure, but I would guesstimate that you’d need to multiply the recipe by 1 1/4.

      • — Jenn on October 15, 2019
      • Reply
  • Made lasagna yesterday, using this recipe as a reference. My best take away from it besides using basil instead of oregano was mixing the cheese in with the tomato sauce for the tomato sauce layers and layering the other cheeses, the Parmesan and mozzarella, for the cheese layers. This made the whole process so much easier! What a terrific recipe!

    • — Sarah Wise on September 15, 2019
    • Reply
  • Hi Jenn,

    I’m planning on making this along with your Garlic and Herb Ciabatta. I also want to make your Caprese Salad. Will that salad pair well with this or will it be tomato overload?

    Thank you,

    • — Jenny on August 21, 2019
    • Reply
    • Hi Jenny, I think the Caprese salad would work; I might just arrange the tomato and cheese slices over a bed of arugula to add some greens.

      • — Jenn on August 22, 2019
      • Reply
  • The title of this recipe is very apt. It is nice. It is light and fresh tasting, and if one could say there is such a thing as “summer lasagna”, this would be it. It went together well and is super easy. One could add sausage or mushrooms (or both) and easily change this dish up. In the future, I might use more cheese and maybe a square pan instead of a 9×13. I would like it to be a bit taller. AND, I learned to make my own creme fraiche! That’s going on everything now lol.

    • — Dulcie on August 21, 2019
    • Reply
  • And another outstanding recipe from you, Jenn! After wiping off the drool from your pictures, I went straight to my kitchen! I have never made lasagna as it was always such a cumbersome endeavor. But this? So fast, so easy and OMG so delicious! My hubby was a bit sceptical as tomato sauce is HIS bailiwick in the kitchen…..but he was bowled over as was I! I added chopped dried bird’s eye chilis, plus some Sri Lankan dried chili flakes to make it spicy and it was utterly fantastic. The lightness and delicacy of the lasagna was incredible. I had a small amount of precooked italian sausage and added it in. Just a hint of meat. But made it second time without and every bit as good. Now, I am making just the sauce once a week and putting it over the pasta choice of the week and adding sauteed mushrooms, pan crisped pancetta, or whatever else I am in the mood for. I have to make extra as 2 of my neighbors ask for a takeaway whenever I make it!

    Thanks again for another Grand Slam recipe!

    • — LynnInTheDesert on July 13, 2019
    • Reply
  • just a question ; so i have DECECCO Lasagne no.1 where it says to cook in the oven for 24 min at 425 do i use this time or the time in the recipe ?

    • — enda crowe on July 5, 2019
    • Reply
    • Are they no-boil lasagna noodles? If so, I’d use the instructions from my recipe. If they aren’t no-boil, I’d suggest purchasing that variety for this dish.

      • — Jenn on July 8, 2019
      • Reply
  • The first time I made this my 13 year old daughter absolutely loved it and said “this is what I think of when I think of lasagna.” I sub sour cream for creme fraiche. This dish is a Sunday staple at our house. Thank you Jenn!

    • — Martia on June 23, 2019
    • Reply
  • I also had a lot of extra sauce after I had used my 12 lasagna noodles. So, I rolled the dice and used the rest of the sauce and all the lasagna noodles in the box (15?). I used more cheese for an additional layer. I assembled it the night before I baked it and it came out perfectly. Not too dry, not too wet. I’m not sure why I had so much extra sauce but it worked out in the end by being able to use the whole box of lasagna noodles. I will definitely make this again. It was a hit for both kids and adults.

    • — Carrie T on June 14, 2019
    • Reply
  • Love this recipe! My mom wants it for her 90th birthday party. I will need to make three of them – eek! Should I assemble them the day before, refrigerate…then bring to room temp before baking? Or just assemble them a few hours before the party and just let them stay at room temp on the counter before baking?

    • — Karen on May 31, 2019
    • Reply
    • Hi Karen, I really think you could go either way here. From a food safety perspective, I just wouldn’t let them sit on the counter for much longer than an hour. Happy 90th to your mom! 🙂

      • — Jenn on June 1, 2019
      • Reply
  • Hi Jenn, can’t wait to try this! Forgive me if I’ve missed where you’ve already answered this, but I’m wondering whether there’s any reason why this couldn’t be made the night before and refrigerated? Thank you!

    • — Brenna on May 24, 2019
    • Reply
    • Hi Brenna, I’m assuming you mean assemble it and then cook it the following day? If so, I haven’t tried it, but it should work. Hope you enjoy!

      • — Jenn on May 24, 2019
      • Reply
  • I made this last night and followed the recipe to the T using no-boil lasagna. The sauce was amazing and the lasagna tasted good. However, the baked lasagna was flat (4 layers as called for) and I had a lot of sauce left over in the pot. Would love to know where I went wrong.

    • — Helene on April 30, 2019
    • Reply
    • Hi Helene, Did you use a 9×13-in pan?

      • — Jenn on April 30, 2019
      • Reply
      • Yes, a glass pyrex 9x 13

        • — Helene on April 30, 2019
        • Reply
        • Hmmm – is there any chance you could’ve made a measuring error with one of the ingredients? Did you make any adjustments to the recipe?

          • — Jenn on April 30, 2019
          • Reply
          • No adjustments. Followed the recipe exactly. My grandchild couldn’t get enough of the “pizza”. I will try it again in the near future and see what happens.

            • — Helene on May 1, 2019
  • I love an old school lasagna, but really appreciated how light and tasty this was! My kids loved that there weren’t crunchy edges. A really yummy alternative to the classic!

    • — Dana M on March 31, 2019
    • Reply
  • What a great and quick lasagne recipe — I’ll be using it often! Thanks.

    • — TE Williams on March 30, 2019
    • Reply
  • Hi Jenn,

    There is no ready to buy creme fraiche where I live. How can I make it?

    • — Jenny Brosztein on March 14, 2019
    • Reply
    • Hi Jenny, A few readers have commented that they’ve made their own creme fraiche. You can find out how here. Hope that helps!

      • — Jenn on March 14, 2019
      • Reply
  • I’ve made this lasagna twice; once meatless and once with Italian sausage. Both were terrific.
    Can you suggest the best method for reheating the leftovers?

    • — Donna on March 14, 2019
    • Reply
    • So glad you’ve enjoyed it Donna! If you just want to reheat a piece of it, I think the microwave would be easiest. If you have a large portion of it to reheat, I’d put it in a 325-degree oven, covered, for about 15 or 20 minutes or until heated all the way through. Hope that helps!

      • — Jenn on March 14, 2019
      • Reply
  • My sister and I both made this for our families the same weekend and agreed it was one of the best Lasagna recipes we have ever made – full family consensus. The no-boil noodles were brilliant and there is something about the flavor of the Crème Fraiche that makes this especially unusual and outstanding. I made my own crème fraiche as I had both buttermilk and heavy crème on hand. Jenn, once again, you knocked it out with this recipe along with your sensible and time saving revisions.

    • — Muffy on February 21, 2019
    • Reply
  • I have to say this was lovely. I followed the recipe exactly using the no boil noodles and it was fantastic! We didn’t miss the meat at all. I have company coming next weekend who don’t eat meat and wanted something nice to serve them. This is a definite winner! Thanks for sharing this recipe. It was easy probably the easiest lasagna I’ve ever made and also one of the tastiest.

    • — Katy on February 16, 2019
    • Reply
  • Hi, Jenn,
    Thanks so much for another delicious recipe! My family enjoyed it, and even the ones who groaned at the mention of lasagna cleaned their plates!
    My husband did say that for him, lasagna’s not quite the same without ricotta. If I wanted to try this recipe with ricotta, do you have any suggestions on how I should incorporate it?
    Thanks for all you do to bring us all such scrumptious recipes!

    • — Hilary on February 11, 2019
    • Reply
    • Hi Hilary, glad you enjoyed this! If you’d like to incorporate ricotta, I’d refer to the ricotta mixture I use in my sausage lasagna – you could swap out some or all of the cheese layers that this has with the ricotta mixture in that recipe. Hope that helps!

      • — Jenn on February 14, 2019
      • Reply
    • Hi Jen
      Regarding the freezing issue you mentioned the high dairy content
      How would this differ from my usual lasagna made with a rich bechamel. That has even more dairy and it freezes well. Why would this be any different
      Thank you for your time and amazing recipes

      • — Carol on December 26, 2019
      • Reply
      • Hi Carol, I prefer to freeze lasagna unbaked — it holds up better — but it’s fine to freeze a baked lasagna, too. Glad you like the recipes! 🙂

        • — Jenn on December 27, 2019
        • Reply
  • My husband and I loved this, even though I used nine noodles instead of twelve by mistake. I look forward to making it again using twelve noodles, and I’ll try the boil style. We have a lot left over. Can I freeze it?
    I love your recipes!

    • — Julie warshauer on January 24, 2019
    • Reply
    • Glad you enjoyed this, Julie! While I typically would avoid freezing this because of all the dairy has, if you have some leftover and don’t want it to go to waste, I think you can get away with freezing it.

      • — Jenn on January 24, 2019
      • Reply
  • Easy, light, yummy!

    • — edavig on January 2, 2019
    • Reply
  • This is such a great recipe. I’ve always stuck my nose up at meatless lasagna, but when I saw the sauce has Creme Fraiche, I was knew this was gonna be yummy. I completely under estimated how yummy it was. I did use the generic store bought, boil ahead, noodles, and it was fantastic. My husband has been raving about it and couldn’t wait to decimate the leftovers. Seriously the best lasagna I’ve ever had!!! Including at restaurants.

    • — Cassie on December 20, 2018
    • Reply
  • Hi Jen,
    First, I can’t thank you enough for making me a better cook! You’re recipes I cook with confidence knowing they will be incredibly delicious….always! I have your cookbook too😊. I wanted to make 2 pans of lasagna but wasn’t quite sure on the cooking time. Would it increase? How should I place the pans in the oven? Thank you!! Vicky

    • — Vicky on December 20, 2018
    • Reply
    • Hi Vicky, So glad you enjoy the recipes! 🙂 Yes, you can double this and cook it in the same oven but, yes, it will take a bit longer. Hard to say how much longer, but I’d start checking them at 45 to 50 minutes. And I would suggest rotating the baking dishes halfway through baking time to ensure even cooking. Hope you enjoy!

      • — Jenn on December 20, 2018
      • Reply
  • Second time I’ve made this now and it’s such a hit! I broke my rule of never trying a recipe for the first time when hosting a dinner party, but it seemed fool proof and it was. Definitely a keeper!

    • — Katie on November 15, 2018
    • Reply
  • Thank you for such a delicious lasagna recipe! My family loved it! I used regular boiled lasagna noodles and everything else as written. We almost ate the whole dish in one sitting! As a vegetarian momma, it can be hard to find recipes that please my meat eating family and this one surely did. Thank you!!!

    • — Stacy Rood on October 26, 2018
    • Reply
  • I wouldn’t change a thing about this recipe. My children loved it, my husband and I loved it. My son even said he preferred it to the standard meat lasagna. I will make it again for sure.

  • This was my second time making this recipe. A few comments : I would suggest using fresh or regular noodles rather than no boil. No boil noodles never have the same consistency, they have a toughness that I don’t care for ; both times I have made this, the casserole was over cooked and too brown . I had used no boil noodles, so, I felt that it had to bake the full time to cook the noodles properly. I suggest a baking temp of 375 degrees and using store-bought fresh noodles – same convenience, better texture. I used approximately 3-4 c. Mozzarella, it needed more than what the recipe called for. I also added mushrooms to the sauce which worked well. The sauce with creme fraiche is wonderful.

    • — Kathy Vukasovich
    • Reply
  • I wanted to love this – and made it on a rainy spring night. But I didn’t see that you should use 12 of the lasagna noodles – I used an entire 1lb box and it was basically dry noodles with a bit of tomato bites. Maybe consider to put 12 in the actual recipe? Guessing most of us would go this route rather than homemade. I would consider myself an accomplished home cook. I did pair it with your Big Italian salad – WOW, that dressing!

    • Hi Annie, thanks for the feedback about the noodles. I’m sorry that this didn’t work for you out because of that. I added a note to the recipe that will hopefully keep others from doing the same thing. (Glad you enjoyed the salad, though!)

      • I’m going to make this tomorrow night for a dinner party and was curious as to whether you could or should use some ricotta in it? Most lasagnas I’ve made have ricotta, so it seems “bare” without it.

        Every recipe I have made from your site has been amazing! It’s my go-to cookbook!

        Suzanne on Aug. 15, 2018

        • Hi Suzanne, The beauty of this recipe is that it doesn’t have ricotta, which can become dry and grainy when baked. This is a really light and elegant lasagna. I think you’ll be pleased if you make it as is. 🙂

  • My go-to Friday night meatless dinner. It is quickly prepared and delicious. The creme fraiche makes this lasagne so creamy it is hard to describe. Thank you!

    • — Michael Calcagni
    • Reply
  • Oh my goodness….heavenly. Such a lovely lasagna! Nice does not do it justice. Loved this and my meat-loving guys went back for seconds, as did I. YUM. Thank you Jenn!!!!!

  • Made another double recipe of this. Added ground Italian sausage this time. It was delicious but be careful of over-seasoning, because the sausage adds quite a bit. I had some extra sauce after making the 2 lasagnas that I put out with crusted bread as an impromptu appetizer when the neighbors stopped by for happy hour and it was literally devoured. The sauce that good! I also used the pre-cooked noodles but dipped them in water as someone had suggested and that worked well.

  • I’m serving this lasagna recipe tonight. I am using oven ready pasta. Should i bake it now and re heat tonight …. or put it all together now and do the whole bake tonight? I don’t want to spoil the texture and flavour. I’m also adding spinach, pre cooked Italian sausage, mushrooms. Thanks Jenn!

    • Hi Sharon, I think you could get away with either; I’d probably just leave it assembled in the fridge for a few hours and bake right before serving. Hope everyone enjoys!

    • Jenn, the recipe is a keeper! Thank you for taking the time to answer my question. That recipe … with my additions … filled my glass pan almost to the brim and I was sure it would boil over and make a huge mess in my oven. In fact when the 40 minutes was up it was picture perfect! I just want to say “thank you” once again for sharing what you have learned with your many HUGE fans! When we entertain or take a dish to a gathering I have two words when I’m asked for my recipes … JENN SEGAL!

      • That is so sweet, Sharon – I’m so happy it turned out well! 😊

  • Hi Jenn,
    Made the “nice” lasagne tonight with fresh lasagne sheets from Wegmans. Really very very good and they worked perfectly. Definitely a keeper.

  • I made this for a lady from our church who is on a low sodium diet. Consequently, I adjusted the recipe by using no-salt-added tomatoes and half the parmesan cheese. Otherwise, I made it exactly according to the recipe, using the no-boil lasagna for convenience. Even without the salt, it still had a very nice flavor and a lovely, creamy texture. I can’t wait to make it for my husband and myself (with salt included!).

  • Hi Jenn,
    Just wondering if you think I can use the fresh lasagne noodles they sell in my local market, or would it be too dry? Love your recipes and want to try this one later this week.

    • Hi Susan, I think that’d work well. Please lmk how it turns out!

  • I made this twice. Both time it was great. I also added a layer of sauteed chopped onion, green, red, yellow peppers, 10 oz. sliced mushrooms and a bag of baby spinach. The spinach will wilt when you cook it. The only problem is I ran out of sauce for the top layer. It might be because I put sauce before I layed down the pasta in each layer. I also used gluten free lasagna pasta.

  • This was delicious and not too much for someone who tends to have a sensitive tummy! I added ground turkey and used store bought lasagna and it was perfect! My boyfriend who is a super picky eater also loved it, which was great! Will definitely make again 🙂

  • I am not a big tomato sauce type of person and I often feel that lasagnas have too much tomato sauce but in this case I absolutely loved the taste of the sauce and almost felt like I didn’t have enough sauce. It was so simple and absolutely delicious. I only had one can of the whole tomatoes and then 2 small cans of the fire roasted crushed tomatoes so I combined the two and it was really spectacular. I added mushrooms to it and I think if I had a party, I would serve one with sausage added and make the other one with mushrooms and spinach.

  • I made this recipe with the no boil noodles. Came out very good. This was simple to make and the flavor was good. I added some crumbled cooked Italian sausage meat between the layers.

  • I’d like to add ground turkey to this. I have several questions. Should I use white meat (my preference) or dark or a combination? Also at what step do I add it in?

    • Hi Jane, Sure, that that would work. I’d suggest a combination of dark and white turkey because you’ll get a little more flavor than with just white meat. Brown it in the oil with the garlic and then add the tomatoes; then just continue as directed. Hope you enjoy!

      • Thanks so much. Other questions are: 1. would like to make this with more vegetables … what would you suggest and how should they be added in. 2. If I want to make this in an 8×8, is it merely halving the recipe? 3. I would like to make this entire recipe and make it half veggie and half meat. Is this possible? Sorry to ask so many questions. Trying to accommodate too many people, I guess!

        • Hi Jane, In the cookbook that the dish comes from, the author suggests adding cooked spinach, broccoli rabe, mushrooms, or cubes of butternut squash (or a combination of vegetables) to each layer. Just make sure you saute them first. And, yes, I think an 8 x 8 dish would work for half the recipe. And regarding making two versions of the recipe, it will be more labor intensive for you, but I think it would work if you baked them in two 8 x 8. Hope everyone enjoys!

          • No other questions. Just wanted to say how much I appreciate your quick and helpful responses to this and to others I have asked before. Thanks!

            • — Jane
          • My pleasure! 🙂

            • — Jenn
          • Jenn, I plan to make this lasagna for Christmas Eve this year, not only for our vegetarian guests, but for everyone! . The answer you wrote to Jane gave me exactly the information I was going to ask for regarding adding veggies. I plan on using spinach, mushrooms, and butternut squash and already have my mouth watering! Reading through the reviews and your additional replies is just another thing that sets your site apart from all others! Thank you for helping me become a more accomplished cook and baker!

            • — Sandra on December 10, 2019
          • Please lmk how it turns out! 😊

            • — Jenn on December 11, 2019
  • Hi Jen! It needs to be said, I came to your site because I was all set to make your lasagna this weekend for my crew, and saw you made Julia’s lasagna! I have her cookbook and LOVE it, but have yet to try this recipe because your sausage lasagna is literally the best we have ever had! But, it’s Julia’s “nice” lasagna for Sunday dinner this weekend! Wanted to thank you for the post! 😊


  • Hi Jen! Love your recipes. I plan to make this one but I’m just curious … what’s the reasoning behind letting the sauce come to room temp?

    • Hi Nicole, I don’t think there’s any reason for it except that she makes the pasta from scratch – so the sauce cools while she goes through that process. If you’re using the no-boil noodles like I do, there’s no need to let the sauce cool. Sorry for any confusion!

    • I was wondering the same thing. Maybe you could add a note, Jenn, to specify that there’s no need to wait for sauce to come to room temperature if using no-boil noodles?

      • — Moni52 on October 4, 2020
      • Reply
      • Good point! I just added it – thanks for the feedback. 🙂

        • — Jenn on October 6, 2020
        • Reply
  • I am about to pop this in the oven, and I can hardly wait! I decided at the last minute to make one 8 x 8 pan because I don’t want it to go to waste, and I stored the rest of the sauce in the fridge…any idea how long I can keep it? Thanks; I’m salivating as I type!

    • Hope you enjoy it, Ruthie! I think the sauce would keep well for 4 to 5 days. 🙂

  • Another one of your recipes that was devoured in one meal. So now I make double. An easy, light lasagna that even my picky little people enjoy. Thank you!

    • I forgot to say I added a layer of cooked ground beef in the middle and it was great.

  • I made two of these recently and froze one for later use uncooked. Should I defrost overnight then cook or cook from frozen or does it not even matter? Thanks Jenn for this and the other 100 or so recipes I’ve made over the past several years. I am a huge fan😋

    • Glad you like the recipes, Abbie! I would defrost the lasagna before baking it.

  • This was sooooo good! I love that it’s not as labor intensive as other lasagna recipes. Only change is that I added chicken sausage. My whole family loved it! More easy recipes please 🙂 Thanks for another winner!

  • Wonderful! I made half a batch and cooked it in a 8×8 pan- came out great. Next time I may soak the no-boil noodles in warm water while prepping the sauce, although it is not strictly necessary. I also added more cheese than the recipe calls for (personal weakness). I know I will make this again and again.

  • I loved everything about this recipe. I made it as family dinner on Sunday. My 4 year old daughter was all laughs as she squeezed the whole tomatoes. We love meat, so I used Italian sausage with spinach as part of the filling, my aupair from France suggested to flavor meat with Herbs de Provence. We paired with ceasar salad and your delicious rosemary foccacia bread. I loved all the family contributing, and the best part was enjoying it afterwards. Thanks again Jenn!

  • This was spectacular. Smooth and nice and delicious without being heavy. I added some mushrooms and spinach to the sauce – in retrospect it made the lasagne a little soupy so I would probably cook them separately from the sauce and drain them next time. I made the sauce over the weekend and then assembled the lasagne the night before with no boil noodles. Super easy to pop it in the oven when I got home from work and had a nice weekday evening meal for my family.

    • Elizabeth, I was reading through reviews to check if anyone made the sauce ahead of time. Thanks for sharing your success with doing exactly that!

      • — Sandra on December 22, 2019
      • Reply
  • This recipe is much better than “nice”. This was a wonderful change from our Thanksgiving turkey-fest (x2) and days of leftovers, and counting. We all really enjoyed this lasagna, and in my opinion, the fresh basil layered in-between and on top of it when it is done baking, is what makes this recipe five stars. The kids especially enjoyed that it was meat free. :p The amount of sauce called for is the perfect amount for three layers plus the top; but, I would have liked having extra on the side for when we finish this tomorrow night because I imagine the pasta will have absorbed the sauce by then. It’s not a big deal to make a second batch (and then freeze and use the rest for a crab ravioli recipe I have another time.) So my recommendation is to increase the sauce recipe by half for the left-over meal. Thanks, Jenn!

  • Jenn, I would like to try this, but I do not have creme fraiche. Would ricotta maybe mixed with sour cream work in its place?


    • I think you could get away with straight sour cream, Mary. Enjoy!

    • It’s also very easy and inexpensive to make creme fraiche. Google it to get a recipe. It’s just heavy cream, a bit of buttermilk and time. Delicious!

  • Thank you, this was super delicious. LOVED the sauce, how creative!!!! We added some ground sausage and spinach as well. Hubby prefers some meat in his lasagna and I had it in the house. I’d say “another keeper” but I have yet to find one that isn’t.

  • I added a sprig of rosemary to the simmering sauce and some fresh mushrooms. It was fantastic!! Perfect for my new vegetarian regime! Thanks ,Jenn, for another 5 star recipe !

    • — Kathy Vukasovich
    • Reply
    • PS I really liked using the creme fraiche instead of the ricotta …ricotta becomes mealy and this is so smooth and delicious!

      • — Kathy Vukasovich
      • Reply
  • This recipe is terrific! Loved it. Made it pretty much as written except added some leftover mushrooms that had been sauteed in butter and sherry to the sauce. Used the no-bake noodles as suggested. It turned out just great. Would certainly recommend this recipe. Time to retire the vegetarian lasagna recipe I used to make from Laurel’s Kitchen!

  • I mistakenly purchased a container of mascarpone cheese instead of crème fraiche to make this recipe. Is it OK to use?

    • Yes, Stan, I think that would work. LMK how it turns out!

  • Delicious. I kept waiting to hear, “where’s the meat?” But all I heard was, “this is good.” Thank you.

  • My new favorite lasagna. Sauce is delicious. Got the crème fraîche, no-boil noodles, cheeses, tomatoes and a basil plant at Trader Joe’s. Added a layer of hamburger, mushrooms and spinach. Next time will replace hamburger with loose sausage meat. Pairs well with arugula salad with shaved param, lemon and olive oil which is also on this site.

  • Superb! It is mild yet packs flavour. Thank you for sharing this recipe with us. Can’t wait for more.

  • I have had a pasta maker in an upper cabinet for a long time, and I pulled it down to make this. I do not doubt it is a nice dish with no-boil noodles, but the homemade noodles were wonderful and not that difficult. I added some sauteed mushrooms too. A very good lasagna!

  • This is so good. And, fairly, easy, as lasagne goes. I use the barilla oven ready noodles. My family loves it! It feels like a treat on a weeknight. Thanks for all of your recipes! I love making so much from your site.

  • I have made this twice. The second time I added sautéed mushrooms. It was so easy and delicious. You made me like lasagna. 🙂
    Please keep the vegetarian meals coming.

  • Wife and I are split on this one. She’s not a fan of deep, rich tomato sauces, so she loved the brighter taste of this one.

    Me…I could eat tomato paste out of the tube, so the fresher/lighter taste of this sauce didn’t do it for me.

    Still a very good recipe, just not in line with my tastes. I liked that it’s easy to do, and that it’s a cheese lasagna without the ricotta or cottage cheese that’s so prevalent elsewhere.

  • This recipe is wonderful! So easy and tastes amazing. Before this, all the recipes I’ve seen were either too labor-intensive or too “store bought.” I added turkey and one layer sauteed power greens, and I only used about half the creme fraiche called for. Thanks so much for sharing this!!!

  • Can I divide this between (2) 8×8 pans (give 1 away and keep 1)? I would like to make this for a friend recovering from surgery, but 13×9 would be too much.

  • Delicious!
    This is delicious and the Creme Fraiche gives it a rich flavour, without adding meat. I used dried no cook lasagna noodles. It is light tasting and I may not even make traditional one again. I have made it twice in the last two weeks, so easy and so delicious! I too could not stop stealing bites before serving.

  • Is there a particular brand of shredded whole milk mozzarella that you love…or are you freshly shredding your mozzarella?

    • Hi RK, I do shred the mozzarella and the brand I generally use is Galbani. Hope you enjoy!

  • Easy and delicious. Made it twice. Once with regular and once with gluten free pasta. Comments were ‘deliciously rich and authentic” and ‘can I get the recipe’ so this one is definitely a keeper. Thanks!
    Joan S

  • Yum! I made this, using the oven ready lasagna and the extra mozzarella. I also added a layer of fresh spinach, and 1 lb. ground meat seasoned with salt, pepper, Italian seasonings and fennel seed. I’m not sure how much “2 large handfuls” of basil is. I used 3 (2/3 oz.) packages of basil, and it turned out great. This is definitely a keeper!

  • This was very good; thanks for sharing the recipe. I made three pans of it for friends who had just lost their husband/dad. Wanted a recipe that was easy but delicious and would be easy to feed an unknown number of gathering family. The son and daughter-in-law are also both professional chefs – so yes, it needed to be good. I made my own creme fraiche as the store bought was crazily expensive. That was easy.. Added Italian sausage to the sauce and layered whole baby spinach leaves and raw grated carrots between each layer. I also used more cheese – probably over 2 cups of mozzarella /pan. Took almost an hour to bake since it was cooled before time and each was a pretty big pan with the veggies in there. The chefs’ text back to me? “Amazing!” So thanks again for sharing this!

  • Dear Jenn, the lasagna – amazing! This review is LONG overdue. You have changed my life in the kitchen over the past year. You are a household name here, my family knows when something is delicious its your recipe. You have taken the guess work out of if dinner is going to turn out or not – if its your recipe I know its going to turn out perfectly. Your website, notes, how you personally answer questions, “pair with”, all of it, A+, you are very talented. As a busy mom of 3, I thank you for making life a little easier with wonderful food.

    • So glad you enjoyed the lasagna and the recipes in general, thanks for the kind words!

  • Am eating a slice right now! Delicious! Tastes “elegant” which I’ve never said about lasagne! I did add 6 ounces of spinach and some Italian sausage to one layer because I had it on hand. Will definitely make again…..I’m so enjoying each bite!

  • Can you assemble a day in advance and cook the following day? I like to have everything ready when I have guests for dinner. Absolutely love this lasagna, my husband does not like lasagna but requested this for our guests. Thank you for all of your great recipes.

    • Yes Betty, I think that will work. Glad you enjoy the recipes!

  • Hello,

    Recently discovered your site & couldn’t love it more; your recipes seamlessly blend the needs of a “foodie” sensibility with the realities of being a busy mom who doesn’t have time to spend all day in the kitchen (sigh)… also, I love how you often devise recipes for parents who are adventurous eaters, who happen to have children who aren’t necessarily that way (yet!) 🙂

    Onto my question: I was thinking of making this for Passover (we’re not concerned about dairy at the table 🙂 ) – it looks perfect because my kids, like yours, are not big ricotta fans… do you think matzoh would work in place of the noodles, or will it be too dry? I’m also (half-)pondering how I might work spinach into it (“half” because the spinach would certainly be the dealbreaker w/ the kids anyway) – most spinach lasagna recipes have you mix the spinach into the ricotta – is there any way to do it here without the ricotta?

    Thank you!!!

    • Hi Rosa, so glad you’re enjoying the recipes! Yes, I think you could add spinach to this. I would just add it as a layer. Regarding the matzo, I really don’t know- I suspect it would get really mushy (so do it at your own risk :). If do you try it, I’d love to hear how it turns out!

  • I made this last night. It was wonderful . The sauce is lovely . I will add a bit more mozzarella next time but thank you again for a wonderful recipe.

  • Can I substitute homemade yogurt for the creme fraiche?

    • Hi Pam, I’ve never tried this with yogurt so I can’t say for sure. If you try it that way, I’d love to hear how it turns out!

  • A+ recipe. This lasagna is so delicious that I actually brushed my teeth right after dinner in order to prevent me from “sampling” it continuously!

    I pureed the sauce with a hand blender because I was afraid one of my sons and/or his friend would dislike tomato chunks in it. Since I didn’t have fresh basil, I used dried; and I also used no-boil noodles. I will definitely be making this again!

    • Thanks for the hand blender idea. It made it much easier.

  • This was so scrumptious! Over the course of 3 days, I nearly ate the whole pan myself. I believe my son got one piece, but unfortunately for him, he was a little slow.

  • I lost my go to lasagne recipe and this recipe has taken its place. So delicious. Just curious if anyone has tried freezing it and if so, how did that work out? Thanks.

    • Hi Barbara, Glad you like it! And, yes, this can be frozen (but I’ll let any readers weigh in on whether or not they have frozen it b/c I have not).

  • This lasagna was a mouthful of cheesy deliciousness. When the dish was brought out of the oven, it was picture perfect. I did use more cheese, garlic and basil, but the flavors blended. I also used sour cream, as after 2 stores not finding creme fraiche, I moved on. The flavor in the sauce was great but next time I will make my own creme fraiche. This is sooooo good, I want to make it again this weekend!

  • Made it last night! Very light and not too filling. However I made it in a stoneware pan and it needed more cook time. Also I think I will let it sit longer because it was a little runny. But even my carnivore husband liked it❤

  • This was absolutely delicious. My entire family loved it and said it was a “keeper”. I love the simplicity of the recipe and ingredients (especially since I used the no boil lasagna noodles). I used 16 oz of mozzarella cheese since I didn’t want to waste any 🙂 but other than that and the noodles, I didn’t change a thing. One question, would you use diced or crushed tomatoes instead of the whole tomatoes to simplify the recipe even more or would that ruin the consistency of the sauce somehow?

    • Hi Adriene, Glad you enjoyed it as much as we did! I think you could definitely get away with using diced tomatoes — or 1 can diced, 1 can crushed — but I’d avoid using all crushed.

  • Hi Jen,

    Can I use two, 28-oz. cans of crushed tomatoes instead of whole ones / breaking them up? Or could that throw off the consistency and make it too soupy (even after resting)?

    Thank you!

    • Hi Kelly, I would use diced tomatoes or 1 can diced, 1 can crushed. Please let me know how it turns out if you try it that way.

  • Made this tonight and paired it with the focaccia and a green salad. This was hands down our favorite lasagna recipe (and that it was by far the easiest to make is just a bonus!). Probably added a little more cheese and next time, I will blend the tomato before adding the creme fraiche… This and the focaccia were HUGE hits. Definitely make this recipe.

  • I made this lasagna and it was delicious. I’m one to make it with bechamel sauce and just regular pasta. However after trying this one I dont think I’m going back. The sauce was delicious and I could not taste the difference between regular pasta and the no boil pasta.

  • Hi Jen,

    Loving the new ” pair with” button! Just to clarify, the fresh pasta doesn’t need to be boiled first before assembly, right?

    • So glad, Lu! And yes that’s right – the pasta does not need to be boiled first.

  • Absolutely delicious and so easy to make. I would mix in a bag of fresh spinach once the sauce is prepared and if you want to take it up a notch, maybe add a few links of ground sausage that’s already been sauteed. The recipe was great as is but I always look for ways to get a few more veggies and some more protein into my meals.

  • Jen, really adding mushrooms to this recipe. Do I cook them first or put in raw? Thanks. Susan

    • Hi Susan, I’d definitely cook them first. Please come back and lmk how it turns out :).

      • I cooked the mushrooms in butter and also thawed some frozen spinach and added both in as a layer. I am not sure about the mushrooms, perhaps they should have been cooked longer. Not sure that I would use them again but definitely the spinach. The sauce is delicious.

        • All good to know– thanks for the follow up and glad you enjoyed it!

  • I just made this tonight and it’s fabulous. It’s my first lasagna–and using the no boil noodles made it all so easy. What do you think about adding mushrooms or spinach?

    • Hi Sarah, In the book Julia suggests adding cooked spinach, broccoli rabe, mushrooms, or cubes of butternut squash (or a combination of vegetables) to each layer for a more substantial vegetarian lasagna. Would love to know how it turns out if you try it that way!

      • Hi Jenn,
        I made this lasagna last night and I could not wait for lunchtime to eat the leftovers! Delish! I made two small additions…1/4 cup of white wine to the sauce while simmering and I sliced some sweet Italian chicken sausage (fully cooked) into very small pieces and added it after the sauce cooled…so easy and my family absolutely loved it!

      • I made this, adding a combination of cooked mushrooms, frozen spinach and broccoli to each layer. Was absolutely delicious!

  • Hi Jenn!

    I make my own meat based sauce and freeze it in serving sizes. Can I just thaw it and add the creme fraiche rather than make new sauce?

    I love receiving your e-mails. Any recipe I’ve tried has worked well. I kind of regard you as my personal recipe reviewer and tester, which is a huge time saver for me!

    Thank you!

    • Hi Paddy, So glad you’re enjoying the newsletter! To answer your question, lasagna can be either soupy or dry without the exact right amount of sauce, and unfortunately I don’t know how much to tell you to use. I’d probably play it safe and make the sauce from scratch, just to be sure the lasagna is the right consistency and the noodles cook properly. Sorry!

  • Could we add meat to this? (i.e. turkey)

    • Yes, you’d brown it in the oil with the garlic and then add the tomatoes; then just continue as directed.

      • awesome! Thank you! 🙂

  • I LOVE this lasagna – her book is fabulous, and I’ve made the lasagna 3x. You *have* to make the pasta! It makes the dish and is really a game-changer. It’s very easy, and I actually prefer it hand-rolled. Try it!

  • Question: I live 100 miles from a good grocery store – is there an okay sub for creme frache?? Love your recipes!

    • — Sandy Kuykendall
    • Reply
    • Hi Sandy, I think you could get away with sour cream or you could try making your own creme fraiche – it’s easy.

      • why about using crema mexicana, or the yogurt-based product kefir, which looks like sour cream dip? I’ve used both in creamy soups, tacos, chicken tikka, but they are a bit more tart than creme fraiche…

        • I’ve tried sour cream (worked well) but can’t say for sure about the others. If you try it, please report back :).

  • Ok, finally a lasagna recipe that looks easy! As mentioned by others, I don’t like ricotta in lasagna, so definitely trying this! Would I need to make any adjustments if I were to add, say 1/2 Ib ground beef? Thanks!

    • Hi Yvonne, In the book Julia suggests browning 8 oz each ground beef and sweet Italian sausage meat in the oil with the garlic and then add the tomatoes. Then just continue as directed.

  • Sounds delicious and simple to make! From your recipes, which sides/soup/salad would you choose? I’m hosting a dinner for four and think this would be great – I’m a newbie for cooking and find all your recipes wonderful!

    • Hi Sandy, If you click on the “pair with” tab above (next to print), I’ve added some suggestions. Hope you enjoy!

  • If you were to add meat (ground turkey or beef or mixed), when would be the best time?

    • Hi George, Julia actually gives instructions for a meat lasagna in the book. She says to brown 8 oz each ground beef and sweet Italian sausage meat in the oil with the garlic and then add the tomatoes. Continue as directed. Hope you enjoy it as much as we did!

      • Answers my question perfectly! Thanks.
        Can’t wait to make.

  • This cheat is absolutely brilliant! Thank you for this. I detest lasagna with ricotta (usually people sub with cottage cheese), and neither the ricotta or cottage cheese is drained. My preference is to make a beschamel but can be another time consuming step. Therefore mixing in the creme fraiche is such a time saver, and makes for a lovely unctuous sauce. I love this recipe but personally prefer to use canned San Marzano tomatoes. Thanks again.

  • Trying this this week! I’ve used sour cream in place of Ricotta or Bechamel for years, but I’ve never mixed it into the tomato sauce. Excited to try homemade noodles too–I usually use no boil.

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.