This homemade sun-dried tomato lasagna is a real crowd-pleaser! With layers of creamy cheese and flavorful sun-dried tomatoes, it’s both hearty and delicious.
Every bite feels like a warm hug! Plus, it’s simple to put together, so even if you’re not a kitchen whiz, you can impress your friends and family. 🌞🍅
Key Ingredients & Substitutions
Sun-Dried Tomatoes: These add a unique tangy sweetness. If you can’t find them in oil, dry ones work too, just soak them in warm water for about 30 minutes to soften.
Ricotta Cheese: A creamy base for the lasagna, you can swap it with cottage cheese for a lighter option or even cream cheese for a richer flavor.
Mozzarella Cheese: The gooey favorite! While fresh mozzarella is fantastic, shredded mozzarella is more convenient. You could use provolone as an interesting twist!
Parmesan Cheese: This adds a salty depth. If you’re in a pinch, Pecorino Romano can substitute, but it has a sharper flavor, so use a little less.
Fresh Herbs: Basil really brightens this dish, but feel free to use dried herbs if fresh isn’t available. Just remember, dried herbs are more concentrated – use about a third of the amount.
Why Should You Let the Lasagna Rest?
Letting the lasagna rest is essential! This simple step prevents the layers from sliding around when you cut into it. It gives the filling time to set and helps all the flavors meld beautifully together.
- After baking, remove the lasagna from the oven.
- Cover with a clean kitchen towel or foil.
- Allow to rest for at least 10-15 minutes before slicing.
Trust me, this wait is worth it for the perfect piece of lasagna!
Homemade Sun Dried Tomato Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles (regular or no-boil)
- 1 cup sun-dried tomatoes (packed in oil), chopped
- 3 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups whole milk or heavy cream
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 1 tbsp olive oil (if sun-dried tomatoes are not already in oil)
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley (for garnish)
How Much Time Will You Need?
This delightful lasagna will take about 20 minutes of prep time, plus 45 minutes for baking. Then, you’ll want to let it rest for at least 10-15 minutes before serving. So, give yourself about an hour and a half in total, but most of it is just waiting around while your kitchen fills with yummy smells!
Step-by-Step Instructions:
1. Preparing the Noodles:
If you’re using regular lasagna noodles, cook them according to the package instructions until they are al dente. Once done, drain and rinse them with cold water, then lay them flat on a tray to keep them from sticking together. If you have no-boil noodles, you can skip this step entirely!
2. Preheat the Oven:
While you’re prepping, go ahead and preheat your oven to 375°F (190°C). This way, it will be nice and hot by the time you’re ready to bake your lasagna.
3. Making the Ricotta Mixture:
In a medium bowl, combine the ricotta cheese, chopped sun-dried tomatoes, minced garlic, chopped basil, dried oregano, crushed red pepper flakes (if you like a bit of heat), and season with salt and freshly ground black pepper. Mix everything together until it’s well combined and creamy.
4. Assembling the Lasagna:
Grab a 9×13 inch baking dish and lightly grease it with olive oil to prevent sticking. Start by spreading a thin layer of milk or cream on the bottom. Position 3 noodles on top, then spread about one-third of the ricotta mixture over them. Add a sprinkle of mozzarella cheese and a bit of grated Parmesan on top, followed by a drizzle of milk or cream.
5. Layering It Up:
Repeat this layering process two more times: another set of 3 noodles, followed by the ricotta mixture, mozzarella, and a drizzle of cream. Finish with the last 3 noodles and top it off with the remaining mozzarella and Parmesan cheese.
6. Baking Time!
Cover your lasagna with aluminum foil and pop it in the oven. Bake for 25 minutes. After that, remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is melted, bubbly, and has a nice golden color.
7. Resting and Garnishing:
Once it’s baked to perfection, let the lasagna rest for at least 10-15 minutes before cutting into it. This helps all those wonderful layers set properly. Before serving, garnish with some extra chopped fresh basil and parsley to add a pop of color and flavor.
Enjoy each creamy, cheesy bite of this delicious sun-dried tomato lasagna! It’s perfect for a cozy dinner or any special occasion. 🍽️
Can I Use Store-Bought Pasta Sauce Instead of Milk or Cream?
Yes, you can definitely use store-bought pasta sauce instead! Just layer it in the same way you would with the milk or cream. It will add extra flavor and moisture to the lasagna.
Can I Make This Lasagna Vegetarian?
Absolutely! This recipe is already vegetarian as it uses no meat. Just ensure any additional ingredients, like veggie toppings or sauce, are also vegetarian-friendly.
How Can I Make This Recipe Gluten-Free?
To make this lasagna gluten-free, simply substitute the regular lasagna noodles with gluten-free lasagna noodles available at most grocery stores. Just check that your sun-dried tomatoes and other ingredients are also gluten-free!
How Do I Store Leftovers?
Store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in the microwave or bake it in the oven until warmed through. If you want to keep it for longer, you can freeze it for up to 3 months!
