What type of pasta should I use for lasagna?

Lasagna noodles are the best option for making lasagna. They are flat and wide and have a ruffled edge which helps hold the sauce and other ingredients in place.

Can I use no-boil lasagna noodles?

Yes, you can use no-boil lasagna noodles. They are specifically designed for making lasagna and don't require pre-cooking before baking. However, make sure to use enough sauce and other liquids to ensure the noodles cook properly in the oven.

How many layers should I make in my lasagna?

Lasagna has no set number of layers; it can vary depending on personal preference and the size of the pan being used. A typical lasagna might have three to four layers of noodles, meat or vegetable sauce, and cheese filling.

What types of cheese are typically used in lasagna?

The most common cheeses in lasagna are mozzarella, ricotta, and Parmigiano or Parmesan cheese. Mozzarella is used for its stretchy texture and mild flavor, ricotta for its creamy texture and mild flavor, and Parmesan for its sharp, nutty flavor.

Can I use cottage cheese instead of ricotta cheese?

Yes, you can use cottage cheese instead of ricotta cheese in lasagna. However, the texture and flavor of the lasagna will be slightly different.

Easy Mediterranean Lasagna Recipe

Ingredients

Units Scale

Tomato Sauce

1 recipe (4 cups) Italian Tomato Sauce (Sugo al Pomodoro)

Mediterrarean Lasagna Filling

2 bell peppers red, green, orange, or yellow, diced
2 small zucchini, diced
1 red onion, thinly sliced
1 medium eggplant, peeled and diced
Zest of 1 lemon
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/4 cup Extra-virgin olive oil
2 cups fresh baby spinach, kale, or chopped Swiss chard leaves
1 3/4 cups (450 g) whole milk ricotta
2 cups (225 g) mozzarella cheese, shredded
1/2 cup (225 g) feta cheese
1 cup grated fresh parmigiano cheese, plus additional for serving
Fresh basil, for garnish

Pasta

12 sheets lasagna noodles

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Instructions

Tomato Sauce

Make the Italian Tomato Sauce (Sugo al Pomodoro) and set aside.

Mediterrarean Lasagna Filling

Preheat oven to 425 degrees F.
Add the eggplant, bell peppers, zucchini, and red onion to a large bowl—season with salt, pepper, and oregano. Add 1/4 cup of olive oil and toss to coat.
Transfer to a large-rimmed baking sheet lined with aluminum foil and roast until the vegetables are soft and slightly browned, about 25 minutes. Take out of the oven and immediately add the spinach. Toss with tongs to mix and wilt the greens. Alternatively, using the same method, you can sautee vegetables in a large skillet.
Reduce oven temperature to 400 degrees F. to get ready for the lasagna.
Combine ricotta cheese (remove any excess moisture), 1 cup of mozzarella cheese, feta cheese, 1/2 cup of parmigiano cheese, and lemon zest in a medium mixing bowl. Mix until combined.

Cook Lasagna Noodles

Bring a large pot of salted water to a boil. (skip these steps if using no-boil noodles)
Boil lasagna noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set the cooked pasta flat on a baking sheet lined with parchment paper to prevent sticking.

Assemble Lasagna

Grease a 9X13 (or 8X8) rectangular baking dish with the olive oil, add a 1/4 cup of tomato sauce and spread it around the bottom of the pan.
Put a single layer of pasta (use 4-5 depending on size of the dish).
Top with an even layer of tomato sauce, one-third of the vegetable mixture, and a third of the ricotta mixture, and sprinkle with shredded mozzarella.
Repeat the layers three times with the rest of the ingredients. For the top, cover with remaining mozzarella and parmigiano cheese.
Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35-40 minutes if it gets too brown, tent with aluminum foil. Remove from the oven and let it rest for 15 minutes (up to 1 hour) before serving. Garnish with fresh basil, if desired. Enjoy!

Storage: cool completely, cover well, refrigerate for up to 3 days, or freeze.

Notes

Top Tips

The vegetables can be roasted the day before making the lasagna to save time. Or assemble the whole lasagna, cover it, and refrigerate it up to a day before baking.
Use whole milk ricotta and mozzarella cheese for the best flavor. That being said. Yes, you can substitute for part-skim versions if you need. The cheese won’t melt as nicely since low-fat cheese contains added stabilizers.
Use freshly shredded cheese, not a bag of pre-shredded cheese. The bagged shredded cheese from the grocery store often contains anti-caking agents and does not melt smoothly. Read more about why you should shred your own cheese.
If possible, make your red sauce or pasta sauce (sugo al pomodoro). It takes 20 minutes and is worth the fresh and light flavor. I make mine in large batches and freeze them in containers. I can pull one out whenever I need it for a recipe.

Can I make Mediterranean Lasagna Ahead of Time?

Yes! Here are a couple of tips for you.

This dish can be assembled up to 6 hours before you bake it. Store it in the fridge until you’re ready to bake and eat it.
In an airtight container, you can store any leftover lasagna in the fridge for up to 3 days.

How to Freeze Lasagna

Freezing lasagna is a great way to prepare a future meal without any work!

Cool the lasagna completely – this helps prevent freezer burn from condensation.
Transfer to a sturdy freezer-safe container and wrap securely with aluminum foil.
Freeze the lasagna for 1-2 months.
Defrost overnight in the refrigerator. Bake as directed.

Author: Elena
Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Savory
Method: Italian
Cuisine: Italian