Margherita Lasagna

Lunch / Dinner

Margherita Lasagna

Margherita pizzas — and even pasta dishes — are always crowdpleasers. Now try the classic combo of ingredients in lasagna form!

Made with a fresh tomato sauce and three types of cheese, this Margherita Lasagna will fill you up without weighing you down. One way to keep the dish from feeling too heavy is to make a satisfying vegetarian sauce. Use two types of tomatoes — meaty Romas help thicken the sauce, while cherry or “gourmet” tomatoes (such as Campari) provide a fresh taste with a touch of acidity. It takes a bit of time to roast the tomatoes, but the sauce gains tremendous depth.

To keep the multiple layers of lasagna light, blend the ricotta and eggs in a food processor until super smooth. And do try to find fresh mozzarella for the layering process. It increases the ooey-gooey qualities of the dish tenfold.


12 servings

Total Time

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Test Kitchen Tip

MAKE AHEAD To get a jump start, make some of the lasagna components ahead. Make the sauce and the ricotta filling the day before, but wait to add the herbs until assembling.

It may seem unnecessary, but it’s good to blanch the no-boil lasagna sheets before assembling the lasagna, so they won’t crack if you press them down into the dish.


Preheat oven to 400°. Coat a 9×13-inch baking dish with nonstick spray.

For the sauce, combine Roma tomatoes, Campari tomatoes, onion, garlic, oil, pepper flakes, and 1 tsp. salt in a large baking dish. Roast tomato mixture 45 minutes; let cool slightly. Purée tomato mixture, then add basil.

For the lasagna, blanch lasagna sheets in batches of 4–5 in boiling salted water until pliable, 12 minutes; arrange in a single layer on foil coated with nonstick spray.

Blend ricotta, eggs, parsley, sugar, and 2 tsp. salt in a food processor until very smooth, about 1 minute.

To assemble, spread 1 cup sauce in prepared baking dish. Arrange 4 lasagna sheets, overlapping slightly; spread with 1 cup ricotta mixture. Add 4 oz. mozzarella, ¼ cup Parmesan, and 1 cup sauce. Repeat layering process three times. Top lasagna with one more layer of lasagna sheets, 1 cup sauce, and ½ cup Parmesan.

Bake lasagna until lightly browned and bubbly, about 45 minutes; remove from oven and let rest 30 minutes before cutting.


To avoid a mess, put the tomatoes in a bowl to purée with a handheld blender, or use a food processor.


Keep lasagna sheets from sticking and tearing by laying them flat on lightly greased sheets of foil.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 546

% Daily Value*

Total Fat 34g 52%

Saturated Fat 16g 80%

Cholesterol 137mg 45%

Sodium 760mg 31%

Carbs 34g 11%

Fiber 4g 16%

Protein 27g

*Percent Daily Values are based on a 2,000 calorie diet.

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