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I’ve made cheese lasagna approximately 3 times in the last week and a half. So why, you ask, are there no pictures in this post? Because my husband really really likes to eat the cheese lasagna.



1 1lb of ricotta cheese with italian herb mix, onion powder, and garlic powder mixed in

12 oz shredded mozarella cheese


For a veggie lasagna I also add sauteed mushrooms, onions, and brocolli.



I admit it. I use sauce out of a jar. Oh, the shame!



I’ve made lasagna using the classic boil first noodles, and the kind that require no pre-boiling.

Classic noodles:

Cons: A pain to cook in my opinion. My pasta pot just isn’t big enough.

Pros:When you put the noodles in, let the edge hang over the pan, then fold it in after adding filling. This gives you a pretty edge. Also only a 30 minute bake time.

No pre-boiling noodles:

Cons: Bake time is much longer- 1hr 15 minutes

Pros: No boiling water!


Layer as follows: *Sauce, noodle, ricotta, mozarella, repeat from * 2 more times, top with noodles, sauce, mozarella cheese.


Bake at 350 and enjoy.