Cheesy Lasagna

Cheesy lasagna just got cheesier. With four kinds of cheese—mozzarella, provolone, Monterey Jack, and Parmesan—this classic comfort food meal delivers the perfect blend of creamy, melty texture and a balance of mild, sharp, and nutty flavors. You can layer each cheese separately, as the recipe suggests, or mix them together for a cheesy blend in each bite.

While the cheese is the star, this recipe also features a rich meat sauce made with ground beef, sauteed onion, bell pepper, tomato paste and a handful of pantry staples. It’s easy to customize the sauce with different meats or extra veggies, or you can save time by swapping in your favorite jarred pasta sauce. Layer it all with noodles, bake until the cheesy lasagna is bubbly and golden, and dig into hearty meal that’s perfect for any cheese-loving crowd.

Ingredients for Cheesy Lasagna

• Ground beef: Use an 85% or 90% lean ground beef for rich flavor with less grease, or swap in ground turkey or chicken for a leaner protein.
• Onion and bell pepper: Chopped aromatic veggies add depth to the sauce and a bit more texture than meat alone. I like yellow onion and red bell pepper for a sweeter flavor, but you can use any type of onion or color of pepper you prefer.
• Tomato paste: Canned tomato paste thickens the sauce with a concentrated sweet and tangy flavor. If you’re in a hurry, substitute tomato paste with a jar of your favorite pasta sauce and omit the sugar, seasonings and vinegar.
• Brown sugar: Just a touch of sugar balances the acidity of the tomato paste. This recipe calls for brown sugar, but regular granulated sugar works too.
• Seasoning: Dried oregano and garlic powder bring savory depth to the sauce. Feel free to add dried basil, parsley or Italian seasoning for more herbal notes.
• Cider vinegar: A splash of apple cider vinegar adds brightness for a well-balanced meat sauce.
• Lasagna noodles: This dish starts with boiled and drained lasagna noodles. If you don’t want to wait for the water to boil, use no-bake or oven-ready lasagna sheets, which don’t need to be precooked (though you might need to add a little more liquid to the sauce).
• Cheese: A combination of four cheeses makes the lasagna rich and cheesy with gooey layers of cheese. Shredded mozzarella and Monterey Jack deliver stretchy cheese pulls and a creamy texture, while provolone adds a mild tang, and Parmesan adds a salty, nutty finish on top.

Directions

Step 1: Cook the ground beef

In a large saucepan, cook the ground beef, chopped onion and green bell pepper over medium heat until the meat is no longer pink. Drain any excess grease.

Step 2: Prepare the meat sauce

Stir in the tomato paste, water, brown sugar, oregano, salt, pepper, vinegar and garlic powder.

Step 3: Assemble the lasagna

Spread 1 cup of the meat sauce in the bottom of a greased 13×9-inch baking dish. Add three lasagna noodles and spread another cup of meat sauce over the noodles.

Sprinkle with the shredded mozzarella.  Add another layer of three noodles, followed by 1 cup of meat sauce and the Monterey Jack cheese.

Repeat with three more noodles and 1 cup of meat sauce, then finish with a final layer of provolone and Parmesan cheese.

Editor’s Tip: For easier assembling, tear the provolone slices into small pieces and combine all the cheeses in a large bowl before layering. Sprinkle a portion of the cheese blend over each layer of meat sauce for the same cheesy bite without keeping track of which cheese goes where.

Step 4: Bake

Bake the lasagna, uncovered, at 350ºF for 40 to 45 minutes until the cheese is melted. Let it stand for 10 minutes before slicing and serving.

Cheesy Lasagna Variations

• Change the protein: Use a mix of ground beef and pork, or make an Italian sausage lasagna for a more flavorful and meaty sauce. Try ground turkey or chicken for a lighter sauce, or add cut-up meatballs for a chunkier, meatier texture.
• Include a creamy layer: Add a creamy layer (and even more cheesy flavor) by spreading a traditional mixture of ricotta, beaten egg and Italian seasoning between the noodles.
• Try other cheeses: Swap one or more of the cheeses for another melty variety, such as fontina, Asiago, cheddar, pepper jack or smoked mozzarella.
• Make it vegetarian: Omit the ground beef and add extra veggies to the tomato sauce. Try mushrooms, lentils or beans in the sauce for a hearty, meaty texture.
• Add veggies: Veggies are an easy way to add extra nutrients and chunky texture. Finely chopped broccoli, mushrooms, zucchini, fresh tomatoes and spinach are a few of my favorites in tomato sauce.
• Turn up the heat: If you like things spicy, stir a pinch of crushed red pepper flakes into the meat sauce. For even more kick, substitute the ground beef with hot Italian sausage and add shredded pepper jack to the list of cheeses.
• Go low-carb: Cut down on carbs by swapping pasta for vegetable noodles made from thinly sliced zucchini, yellow squash or eggplant, similar to this zucchini lasagna recipe.

How to Store Cheesy Lasagna

Let the cheesy lasagna cool to room temperature, then cover the dish tightly with aluminum foil or transfer individual slices to an airtight container. Store it in the refrigerator for up to four days.

Can you freeze lasagna with provolone?

Yes! Like other lasagna recipes, this cheesy lasagna with provolone freezes well. To freeze a whole lasagna, assemble and bake it as directed, then let it cool completely. Wrap the baking dish with storage wrap, cover the top with aluminum foil and freeze it for up to three months. You can also slice the cooled lasagna, wrap individual portions in storage wrap and freeze them in an airtight container or resealable bag. Thaw cheesy lasagna overnight in the refrigerator before reheating it.

Can you make cheesy lasagna ahead of time?

Yes, you can make this lasagna one or two days in advance. Assemble the lasagna, but do not bake it. Cover the baking dish with storage wrap or foil and keep it in the fridge until you’re ready to bake it. Let the dish sit at room temperature while the oven preheats, then bake the lasagna as directed.

How do you reheat cheesy lasagna?

The oven is the best way to reheat lasagna, but you can microwave individual slices if you’re in a hurry. Preheat the oven to 350° and let the lasagna sit at room temperature while the oven warms up. Cover the lasagna with foil and bake it until it’s warmed through and the cheese is melted, about 25 to 30 minutes.

Cheesy Lasagna Tips

What is the best kind of cheese to use for lasagna?

Mozzarella and creamy ricotta are the traditional choices for Italian-style lasagna recipes, but they’re not your only options. Any creamy, melting cheese works well when layered with noodles and sauce to create an ooey-gooey lasagna.

This cheesy lasagna recipe uses four varieties for depth, blending mozzarella with provolone and Monterey Jack for a bit of sharpness and grated Parmesan for a nutty, salty finish. You can experiment with stronger-flavored cheeses, such as fontina, Asiago, Pecorino Romano, cheddar or smoked mozzarella. If you prefer an extra-creamy lasagna, include layers of ricotta, cottage or mascarpone cheese.

How many layers should lasagna have?

Most lasagna recipes have three or four layers, but there’s no “right” amount. You can adjust the number of layers to fit your baking dish; be sure to finish with a layer of sauce and cheese on top and avoid under or overfilling. Too few layers can result in flat lasagna slices that may not hold their shape, and too many layers can overflow in the oven. This cheesy lasagna recipe features three layers of noodles, meat sauce and cheese for the perfect balance of flavors and textures.

What can you serve with cheesy lasagna?

This cheesy lasagna is rich and hearty, so it pairs well with lighter, fresh sides. To balance the richness, try a crisp green salad with a tangy vinaigrette, a creamy Caesar salad or a colorful Caprese salad. Steamed or roasted vegetables like broccoli, green beans or zucchini are an easy and nutritious addition, and setting out a basket of crusty bread slices or warm garlic bread to soak up extra sauce and cheese is always a good idea.