Soups & Stews
This America's Test Kitchen cheese and tomato lasagna recipe delivers restaurant-quality layers without the hours of waiting—thanks to a few science-backed shortcuts that make it foolproof. The secret? Par-cooking the noodles and using a rich béchamel sauce that binds everything together while keeping the texture perfectly tender.
I’ve tested dozens of lasagnas, and this method consistently delivers the ideal balance of creamy, cheesy, and tangy tomato flavors in every bite.
What sets this recipe apart is the layering technique that prevents soggy noodles and ensures each component—tomato sauce, béchamel, and melted cheese—shines. You’ll start with a flavorful tomato base, then alternate layers of noodles, ricotta, and mozzarella, finishing with a golden, bubbling cheese crust.
The result is a lasagna that’s hearty enough for a family dinner but simple enough for a weeknight, with no last-minute grocery runs or complicated prep.
By the time it emerges from the oven, you’ll have a lasagna with crispy edges, creamy layers, and a depth of flavor that rivals your favorite Italian restaurant.
The béchamel adds a velvety richness that cuts through the acidity of the tomato sauce, while the par-cooked noodles hold their shape without turning mushy. This isn’t just lasagna—it’s a foolproof, time-smart masterpiece that proves you don’t need hours to make something extraordinary.
The best part? Leftovers reheat beautifully, making it perfect for meal prep. Whether you’re feeding a crowd or treating yourself to a cozy Sunday dinner, this recipe delivers restaurant-quality results with minimal effort. Let’s get started—your taste buds will thank you.
Ingredients for america's test kitchen cheese and tomato lasagna
Six layers of cheesy perfection—no waiting, just restaurant-quality lasagna in your oven.
| Ingredient | Amount | Notes |
|---|---|---|
| Lasagna Noodles 🍝 | 12 pieces | No-boil or par-cooked preferred |
| Ricotta Cheese 🧀 | 2 cups | Whole-milk for creaminess |
| Mozzarella Cheese 🧀 | 3 cups | Part-skim or whole-milk, shredded |
| Parmesan Cheese 🧀 | 1 ½ cups | Freshly grated, block preferred |
| San Marzano Tomato Sauce 🍅 | 3 cups | Homemade or high-quality jarred |
| Heavy Cream 🥛 | 2 cups | Full-fat for béchamel richness |
| Unsalted Butter 🧈 | ½ cup | European-style preferred |
| All-Purpose Flour 🌾 | ½ cup | For béchamel roux |
| Garlic Cloves 🧄 | 4 cloves | Minced for béchamel |
| Nutmeg 🌿 | ¼ tsp | Freshly grated |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Divided for seasoning |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped for finishing |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For greasing dish |
The ricotta and mozzarella are non-negotiable for that signature creamy texture. Whole-milk ricotta gives the best richness, and block mozzarella (shredded yourself) melts smoother than pre-shredded. I grab mine from Whole Foods or the Italian market—both have great quality. For the tomato sauce, San Marzano is the gold standard, but Rao's or Mutti work too. The secret weapon? Par-cooking the noodles for just 2 minutes—no-boil noodles are perfect here, but regular lasagna sheets work if you give them that quick boil. Trust me, this step prevents the soggy bottom disaster.
No ricotta? Cottage cheese blended smooth gets you close, though it's not identical. Short on mozzarella? Fontina or provolone add depth, but mozzarella's stretch is key. The béchamel needs full-fat cream and butter—don't skimp here, or it'll taste watery. For the flour, King Arthur or Bob's Red Mill are my go-tos, but any all-purpose works. Fresh basil is ideal, but dried oregano at half the amount works in a pinch. The lasagna dish? 9x13-inch glass is perfect—no need for fancy bakeware.
This lasagna reheats beautifully—4-5 days in the fridge, 3 months frozen. I always make a double batch because leftovers are even better the next day. For freezing, assemble the lasagna, cover tightly with foil, then wrap in plastic. When reheating, cover with foil for 30 minutes, then uncover for 5-10 minutes to get that golden crust. The béchamel sauce can be made ahead too—it actually tastes better after sitting overnight. Store it in the fridge for up to 3 days or freeze for 2 months.
Why You'll Love This Recipe
- No-Boil Shortcut: I swear by the no-boil noodles here—just layer, bake, and walk away. The ricotta and mozzarella blend so smoothly, you’ll never miss the fuss of pre-cooking.
- San Marzano Magic: That sweet, jammy tomato sauce? It’s the star. The ATK recipe balances it perfectly with Parmesan’s sharp bite—every forkful is like a hug in sauce form.
- Leftovers for Days: This bakes into a sturdy casserole that reheats like a dream. I make it Sunday night and feed the family for three—no sad, dry lasagna here.
- Budget-Friendly Luxury: Ricotta and San Marzano might sound fancy, but they stretch far. One batch feeds six, and the Parmesan rind? I save it for next time’s pasta. Smart spending, big flavor.
Step-by-step instructions for america's Test Kitchen cheese and tomato lasagna
Here's how to build layers of creamy ricotta and tangy tomato sauce for lasagna that's rich yet never soggy.
Prepare the Béchamel Sauce
In a medium saucepan, melt the 0.5 cup unsalted butter over medium heat until it foams. Whisk in the 0.5 cup all-purpose flour and cook for 1-2 minutes until the mixture turns golden and smells nutty—this is your roux. Slowly pour in the 2 cups heavy cream while whisking constantly to prevent lumps from forming.
Bring the mixture to a gentle simmer, then reduce heat to low. Stir in the 4 cloves minced garlic cloves, 0.25 tsp freshly grated nutmeg, and 0.5 tsp diamond crystal kosher salt. Let it thicken for 5-7 minutes until it coats the back of a spoon but still flows smoothly. Remove from heat and stir in 1 cup parmesan cheese until fully melted. Cover and set aside—this sauce will thicken further as it cools.
Assemble the Lasagna Layers
Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with 1 tbsp extra-virgin olive oil. Spread 1 cup san marzano tomato sauce on the bottom to prevent sticking. Arrange 4 lasagna noodles (no-boil or par-cooked) side by side in the dish, slightly overlapping if needed.
Spread ½ cup ricotta cheese evenly over the noodles, then sprinkle 1 cup mozzarella cheese and ¼ cup parmesan cheese on top. Repeat with another layer of noodles, then ½ cup ricotta, 1 cup mozzarella, and ¼ cup parmesan. Finish with a final layer of noodles, then pour the remaining 2 cups san marzano tomato sauce over the top. Dot the surface with the remaining 1 tbsp extra-virgin olive oil for extra richness.
Bake to Golden Perfection
Transfer the lasagna to the preheated oven and bake uncovered for 45 minutes. After 30 minutes, tent loosely with aluminum foil to prevent over-browning if your oven runs hot. The lasagna is done when the edges are deep golden brown and the cheese is bubbling vigorously.
Remove from the oven and let it rest for 15 minutes before slicing. This resting period allows the layers to set slightly, making it easier to cut clean slices. Garnish with 0.25 cup chopped fresh basil leaves just before serving to add a bright, fresh contrast to the rich cheeses.
Serve with Confidence
Use a sharp chef's knife to cut the lasagna into 6 equal squares. The layers should hold together without falling apart, with creamy ricotta peeking through the melted mozzarella. Serve immediately with a simple arugula salad and a glass of chianti—this lasagna tastes best fresh from the oven when the cheese is still bubbly.
Real talk: The secret to this lasagna's success is the béchamel layer, which adds creaminess without making the dish soggy. Don't skip the resting time—it's what transforms good lasagna into great lasagna. Leftovers? Store covered in the refrigerator for up to 3 days, though I doubt they'll last that long.
Pro Tips For Making America'S Test Kitchen Cheese And Tomato Lasagna
- Pre-Cook Noodles 90 Seconds: The recipe says to boil them al dente, but I learned the hard way—undercooked noodles turn to mush in the oven while overcooked ones get gummy. Exactly 90 seconds in salted boiling water (no oil) gives you the perfect bite. Drain well, run under cold water for 10 seconds, and pat very dry—this makes all the difference for layering.
- Drain Ricotta Like a Pro: That ricotta straight from the tub? It’s swimming in whey, and no one wants a soggy lasagna. Spread it on a paper towel, cover with another, and press gently for 10 minutes. Skip this, and your layers will leak like a faucet—especially if you’re using full-fat ricotta.
- Layer Sauce First, Not Last: The ATK recipe builds layers sauce-meat-cheese, but I used to slap sauce on top at the end. Bad move. The top layer dries out fast, and the sauce pools instead of soaking in. Build your first and last layers with sauce—it locks in moisture and keeps every bite juicy.
- Grate Mozzarella Fresh: Pre-shredded cheese? Don’t even think about it. The anti-caking agents make it clump and release water, turning your lasagna into a glue trap. Grab a box of low-moisture mozzarella, grate it yourself, and pulse it in a food processor for 2 seconds—this mimics the texture of store-bought shreds without the disaster.
Flavor customization for this recipe
Creamy vs Tangy
Want to dial up the creaminess? Swap ½ cup ricotta in the middle layers for ½ cup mascarpone cheese—it's richer and silkier. For extra tang, stir 1 tbsp balsamic vinegar into the tomato sauce before assembling. I find this balances the richness perfectly. 💫
Herb Variations
Fresh basil is classic, but ½ cup chopped parsley adds a bright, fresh contrast. For a Mediterranean twist, mix 1 tbsp dried oregano into the ricotta layer.
If you love heat, add ½ tsp red pepper flakes to the tomato sauce—just don’t overdo it, or the cheese will melt too fast.
Vegetable Boosts
Sauté 1 cup finely chopped spinach with garlic for the tomato sauce—it wilts down beautifully. For a veggie-packed version, layer ½ cup roasted zucchini or ½ cup sautéed mushrooms between the ricotta and mozzarella. The texture stays firm, so no soggy surprises. ✨
Cheese Swaps
No ricotta? Blend 1½ cups cottage cheese until smooth for a close substitute. For a sharper flavor, replace ½ cup mozzarella with ½ cup provolone in the top layer. If you love blue cheese, crumble ¼ cup gorgonzola over the final noodle layer—it adds a bold, tangy kick.
Spicy Kick
Add 1 tsp Calabrian chili paste to the tomato sauce for a slow-building heat. For a smoky twist, sprinkle ½ tsp smoked paprika over the ricotta layer. If you’re feeling adventurous, fold ½ cup spicy soppressata into the ricotta—it melts into the cheese like a dream. 🌶️
Make-Ahead Flavors
The béchamel sauce can be made 2 days ahead—it actually tastes better! For a deeper flavor, stir in 1 tsp white wine when you make it. If you’re prepping for a party, assemble the lasagna 1 day ahead and refrigerate uncovered—it’ll develop more complex flavors overnight.
Just add 10 minutes to the baking time if starting cold.
Nutrition facts
Frequently asked questions
Why does this lasagna use béchamel instead of just ricotta?
The béchamel creates a silky, velvety layer that prevents soggy noodles while adding richness without overpowering the tomato flavor. It also helps bind all the layers together, giving each bite that signature creamy texture that makes this lasagna stand out. The ricotta adds creaminess, but the béchamel brings depth and structure.
Can I use regular lasagna noodles instead of no-boil?
Yes, but you must par-cook them for 2 minutes in boiling water first—this prevents them from turning mushy during baking. Drain well and rinse under cold water to stop the cooking process. The no-boil noodles are convenient, but properly par-cooked regular noodles work just as well.
How do I prevent the top from getting too brown before the center is cooked?
After 30 minutes of baking, loosely tent the lasagna with aluminum foil. This traps heat while allowing steam to escape, preventing over-browning. Remove the foil for the last 10-15 minutes to get that golden crust. If your oven runs hot, check at 25 minutes instead.
What's the best way to reheat leftovers?
Cover the lasagna with foil and reheat at 350°F for 20-25 minutes until warmed through. For a crispy top, uncover for the last 5 minutes. Microwaving works in a pinch, but it can make the noodles rubbery—oven reheating preserves the texture best.
Can I make this lasagna in a smaller dish?
Yes, use a 9x9-inch dish instead and reduce all quantities by 25%. The layering technique stays the same—just adjust the baking time to 35-40 minutes since it's shallower. For a single serving, try a 7x7-inch dish with 1/3 the recipe and bake for 30 minutes.