Julia Turshen’s “A Nice Lasagna”
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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”
Step-by-Step Instructions
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.
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Julia Turshen's Lasagna
This light and elegant lasagna comes from Julia Turshen’s lovely cookbook, Small Victories (Chronicle Books, 2016).
Ingredients
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
- 1½ cups coarsely grated whole-milk mozzarella cheese
- 2 large handfuls fresh basil leaves, torn into small pieces if large
Instructions
For the Sauce
- 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.
- 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.
- 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)
- 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.
- Line a baking sheet with parchment paper and have more parchment paper at hand.
- 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
- Preheat your oven to 400°F.
- 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).
- 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.
- 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.
- 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
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- 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.
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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!
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
This is the best lasagna ever….bar none! I have made this numerous times and guests have raved about it!
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!!
Hi Shelley, I’d suggest 1 pound of sausage. in this. Hope you enjoy!
Thanks so much! I love your recipes and your book!
❤️
DELICIOUS!!!! I love your recipes. Thank you.
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
Hi Mary, Not 100 percent sure, but I would guesstimate that you’d need to multiply the recipe by 1 1/4.
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!
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
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.
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.
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!
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 ?
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.
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!
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.
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?
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! 🙂
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!
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!
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.
Hi Helene, Did you use a 9×13-in pan?
Yes, a glass pyrex 9x 13
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?
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.
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!
What a great and quick lasagne recipe — I’ll be using it often! Thanks.
Hi Jenn,
There is no ready to buy creme fraiche where I live. How can I make it?
Thanks,
Jenny
Hi Jenny, A few readers have commented that they’ve made their own creme fraiche. You can find out how here. Hope that helps!
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?
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!
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.
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.
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!
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!
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
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! 🙂
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!
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.
Easy, light, yummy!
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.
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
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!
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!
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!!!
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.
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!
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!
My pleasure! 🙂
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!
Please lmk how it turns out! 😊
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! 😊
Jen
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?
Good point! I just added it – thanks for the feedback. 🙂
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.