The ultimate cheesy lasagna, made extra rich and creamy by adding creme fraiche along with mozzarella and parmesan. This is the easiest lasagna recipe I know!
This recipe is adapted from Julia Turshen's lasagna recipe in her cookbook Small Victories . Her recipe includes homemade pasta and instructions for a simple homemade marinara sauce. I've simplified the recipe by using store bought lasagna noodles and jarred marinara sauce.
- 8 ounces button or cremini mushrooms, thinly sliced
- 1 24 to 25-ounce jar marinara sauce
- 1 cup creme fraiche (7.5 ounce container)
- 1 cup grated parmesan cheese
- 3 cups (about 8 ounces) grated whole milk low-moisture mozzarella cheese, or a combination of mozzarella and Asiago or other Italian cheese
- 1 16-ounce package no boil/oven ready lasagna sheets with straight edges
- Fresh basil
- Sauté the mushrooms in a wide skillet with a few tablespoons of extra virgin olive oil. Lightly salt. Cook until the mushrooms are nicely browned and no moisture remains in the skillet. Set aside.
- Preheat oven to 400 F
- Whisk together the marinara sauce and creme fraiche in a large bowl. Stir in the mushrooms. Sometimes I add chopped fresh basil.
- Combine the grated mozzarella and parmesan
- Set aside 1 1/2 cups of the grated cheese
- Set aside 1/2 cup of the marinara mixed with creme fraiche.
- Spoon a very thin layer of sauce onto the bottom of a 9x13 baking dish (about 1/2 cup)
- Add a single layer of lasagna noodles. If you have to break some noodles up to entirely cover the pan don’t worry about it. The broken noodles meld together as they cook.
- Spoon about 1 cup of marinara sauce over the noodles (just enough to cover the pasta) then scatter a thin layer of grated cheese.
- Repeat this layering process - pasta, sauce, cheese - until you’ve used up the ingredients. I end up with 4 layers of noodles, then finish with the remaining sauce and cheese that I set aside spread on top.
- Tightly cover the dish with foil. Bake the lasagna, covered with foil, for 25 minutes then remove the foil and bake the lasagna uncovered for another 5 minutes until the cheese is bubbling and browned, especially around the edges of the pan.
- Let the lasagna sit for at least 10 minutes before cutting. Garnish with fresh basil leaves.
The brand of no-boil lasagna noodles that seem to always work best with this recipe is Barilla. They cook a bit faster than some other brands of lasagna noodles.
- Category: pasta
- Method: Bakes
- Cuisine: American
Keywords: vegetarian lasagna, vegetarian pasta,