Three Cheese Lasagna (BEST Meatless Lasagna Recipe)
I’ve been making this three‑cheese lasagna for years when I want something comforting, cheesy, and easy to feed a crowd without meat. It’s sturdy enough for potlucks, forgiving enough for weeknight dinners, and reliably kid‑approved. This version relies on a creamy ricotta base, plenty of shredded mozzarella, and a salty hard cheese (Romano or Parmesan) for bite — all layered with store‑bought marinara for speed. The result is classic, cozy lasagna with minimal fuss.
Why you’ll love this dish
This lasagna is the kind of recipe you’ll reach for when you want maximum comfort with minimal babysitting. It’s meatless but not lacking in richness thanks to whole‑milk ricotta and double mozzarella. Using dry lasagna sheets and jarred marinara keeps prep time low, and the recipe scales easily for smaller or larger pans.
“The cheese blend creates a creamy, stay‑together filling that slices well — perfect for family dinners and make‑ahead meals.”
Reasons to try it:
- Fast assembly: no béchamel, no meat browning, just mix and layer.
- Cost‑effective: pantry staples and one container of ricotta carry the day.
- Crowd friendly: feeds about 6–8 and reheats beautifully.
- Kid and picky‑eater approved: pure, familiar cheese and tomato flavors.
The cooking process explained
Before you start, here’s the quick flow so you know what to expect:
- Preheat oven and prep a 13×9" pan.
- Stir the ricotta filling until smooth with egg, herbs, and cheeses.
- Spread sauce, layer noodles, add ricotta mixture and shredded mozzarella; repeat for three layers.
- Top with extra mozzarella (and Parmesan, if using).
- Bake 40–45 minutes until the center is set and the top is golden. Rest 15 minutes before slicing.
This high‑level view helps you pace the steps — the actual layering goes quickly once the filling is mixed.
What you’ll need
- 16 oz whole‑milk ricotta cheese
- 1 large egg
- 1/4 cup shredded mozzarella cheese (part‑skim or whole milk) — for the ricotta mix
- 1/4 cup grated Romano or Parmesan cheese — adds salt and tang
- 1/4 cup fresh parsley leaves, loosely packed (finely chopped; measure before chopping)
- 1/4 tsp garlic powder
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- 9 oz dry lasagna sheets (standard oven‑ready or regular dry — see notes)
- 35 oz marinara sauce (one large jar)
- 2 1/2 cups shredded mozzarella cheese, more if you like a cheesier top
- 1/2 cup grated Parmesan cheese (optional, for topping)
Substitution notes:
- Swap parsley for 2 tbsp chopped basil for a brighter herb note.
- Use part‑skim ricotta if you want fewer calories, though whole‑milk gives a silkier filling.
- Oven‑ready lasagna noodles work well and cut down on soaking time; if using standard dry noodles, you can either boil briefly or rely on extra sauce and a slightly longer bake.
Directions to follow
- Preheat the oven to 400°F (200°C). Lightly oil or spray a 13×9‑inch baking dish.
- Make the ricotta filling: in a medium bowl combine ricotta, 1/4 cup shredded mozzarella, 1/4 cup grated Romano/Parmesan, the egg, chopped parsley, garlic powder, a pinch of salt, and several grinds of black pepper. Stir with a spatula until smooth and the egg is fully incorporated.
- Spoon about 1/2 cup of marinara into the bottom of the prepared pan and spread to coat evenly.
- Add the first layer of lasagna sheets to cover the sauce (break sheets if needed to fit).
- Spread one‑third of the ricotta mixture over the noodles in an even layer. Sprinkle a few tablespoons of shredded mozzarella across the ricotta.
- Spoon enough marinara over the mozzarella to cover. Repeat layering: noodles → 1/3 ricotta → mozzarella → sauce. Do this until you’ve used all the ricotta mixture; you should have three total cheese layers.
- Finish with a generous layer of shredded mozzarella across the top and, if using, sprinkle 1/2 cup grated Parmesan.
- Bake uncovered 40–45 minutes, or until the noodles are tender and the top is golden brown. If the top browns too quickly, tent loosely with foil halfway through baking.
- Check doneness by inserting a sharp knife into the center — it should slide through with little resistance. Remove from oven and let the lasagna rest at least 15 minutes before cutting; this helps it set and slice cleanly.
- Serve warm and enjoy.
Best ways to enjoy it
Pairing and plating:
- Serve slices with a simple green salad dressed in lemon vinaigrette to cut the richness.
- Garlic bread or a warm baguette is a classic, easy side for sopping up sauce.
- For a heartier meal, serve with roasted vegetables (broccoli, Brussels sprouts, or a simple pan of oven‑roasted cherry tomatoes).
- Garnish with extra chopped parsley or fresh basil and a crack of black pepper for color and brightness.
Portioning tip: Use a sharp, long knife and a spatula to lift each square gently. Let it rest long enough to hold shape.
Storage and reheating tips
Short‑term storage:
- Refrigerate leftover lasagna in an airtight container for up to 4 days.
- Store slices in a shallow container or wrap tightly with plastic wrap to prevent drying.
To reheat:
- Oven: place slices in an ovenproof dish, add a splash of marinara or water, cover with foil, and warm at 350°F (175°C) for 15–20 minutes until heated through.
- Microwave: reheat individual portions on medium power for 1–2 minutes, checking and rotating as needed to avoid overheating.
Freezing:
- Cool the lasagna completely. Wrap the whole pan tightly in plastic wrap and aluminum foil or portion into freezer containers. Freeze up to 3 months.
- To bake from frozen, remove foil top, cover with foil, and bake at 350°F for ~60–75 minutes or until heated through and bubbling; uncover for the last 10–15 minutes to brown the top.
Food safety: Cool within 2 hours of baking before refrigerating. Reheat until the internal temperature reaches 165°F (74°C).
Helpful cooking tips
- Use whole‑milk ricotta for creamier texture; drain watery ricotta on a fine mesh for 10 minutes if very wet.
- If you prefer no‑boil sheets, add a little extra sauce between layers so the noodles fully hydrate while baking.
- Don’t overfill the pan — three layers fit well in a 13×9" dish; overcrowding can lead to uneven cooking.
- Let the lasagna rest at least 15 minutes before slicing — it will hold together much better.
- For extra flavor, stir 1/2 tsp Italian seasoning or 1/4 tsp crushed red pepper into the ricotta filling.
- To get a blistered, golden top, switch the oven to broil for the last 1–2 minutes while watching closely.
Flavor swaps
- Vegetarian boost: add a layer of roasted zucchini, spinach (squeeze excess liquid), or sautéed mushrooms between cheese layers.
- Meatless protein: stir 1 cup of cooked lentils into the marinara for added heft.
- Herb twist: replace parsley with fresh basil or add 1 tbsp chopped oregano.
- Cheesy variations: swap part of the mozzarella for provolone or fontina for a different melting quality.
- Gluten‑free: use gluten‑free lasagna sheets and check your marinara is GF.
Helpful answers
Q: Can I make this ahead of time?
A: Yes. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if it’s cold from the fridge.
Q: Do I need to boil the lasagna noodles first?
A: No, if you use oven‑ready (no‑boil) noodles. For standard dry noodles, you can either pre‑boil per package instructions for 6–8 minutes or rely on extra sauce and a longer bake time. Both methods work.
Q: How many people does this feed?
A: A 13×9" pan typically serves 6–8 people, depending on portion sizes.
Q: Can I make this dairy‑free?
A: To make it dairy‑free, use a dairy‑free ricotta alternative (or blended tofu seasoned with lemon and nutritional yeast), dairy‑free shredded mozzarella, and a hard dairy‑free Parmesan substitute. The texture and flavor will vary but it’s doable.
Q: My ricotta is watery — what now?
A: Spoon it into a fine mesh sieve lined with paper towel and drain for 10–15 minutes, or stir in 1–2 tbsp of grated Parmesan to absorb some moisture before mixing.
Conclusion
This three‑cheese lasagna is a dependable, cozy dish that makes weeknights easier and gatherings tastier. If you want another easy lasagna approach or different layering tips, check this Easy Cheese Lasagna Recipe • Love From The Oven for inspiration. For the original meatless three‑cheese version and additional notes, see Three Cheese Lasagna (BEST Meatless Lasagna Recipe).
Three-Cheese Lasagna
Ingredients
Method
- Preheat the oven to 400°F (200°C). Lightly oil or spray a 13×9-inch baking dish.
- In a medium bowl, combine ricotta, 1/4 cup shredded mozzarella, 1/4 cup grated Romano/Parmesan, the egg, chopped parsley, garlic powder, a pinch of salt, and several grinds of black pepper. Stir with a spatula until smooth and the egg is fully incorporated.
- Spoon about 1/2 cup of marinara into the bottom of the prepared pan and spread to coat evenly.
- Add the first layer of lasagna sheets to cover the sauce (break sheets if needed to fit).
- Spread one-third of the ricotta mixture over the noodles in an even layer. Sprinkle a few tablespoons of shredded mozzarella across the ricotta.
- Spoon enough marinara over the mozzarella to cover. Repeat layering: noodles → 1/3 ricotta → mozzarella → sauce. Do this until you’ve used all the ricotta mixture; you should have three total cheese layers.
- Finish with a generous layer of shredded mozzarella across the top and, if using, sprinkle 1/2 cup grated Parmesan.
- Bake uncovered for 40–45 minutes, or until the noodles are tender and the top is golden brown. If the top browns too quickly, tent loosely with foil halfway through baking.
- Check doneness by inserting a sharp knife into the center — it should slide through with little resistance. Remove from oven and let the lasagna rest at least 15 minutes before cutting.
