This homemade sun-dried tomato lasagna is a tasty twist on a classic. Layers of cheesy goodness, tender noodles, and the sweet flavor of sun-dried tomatoes make it simply irresistible!
You’ll love how easy it is to put together. Plus, your kitchen will smell amazing while it bakes. I always sneak a spoonful before servingâit’s just too tempting! đ
Key Ingredients & Substitutions
Lasagna Noodles: You can use regular or no-boil noodles. I love using no-boil for the ease and saved time. If you go with regular ones, make sure they don’t stick together after cooking.
Sun-Dried Tomatoes: Opt for sun-dried tomatoes packed in oil for richness. Need a substitute? Try fresh tomatoes or roasted red peppers, but they won’t have the same intense flavor.
Spinach: Fresh spinach is great as it wilts nicely. If using frozen, make sure it’s well-drained to avoid excess moisture. Kale can also work if you want a change!
Cheeses: Ricotta, mozzarella, and Parmesan create a lovely creamy texture. If you’re dairy-free, use tofu for ricotta and a lactose-free cheese alternative.
BĂ©chamel Sauce: This is essential for that creamy layer. You can use store-bought if you’re short on time, or make a quick white sauce using butter, flour, and milk.
How Do You Assemble Lasagna Like a Pro?
Layering is key to a great lasagna. To get it just right, follow these easy steps:
- Start with a layer of bĂ©chamel sauce so the noodles donât stick.
- Place 3 noodles in a row; they can overlap slightly.
- Spread a generous layer of your cheese filling.
- Add some béchamel and sprinkle mozzarella for creaminess.
- Repeat this process! Keep layering until you reach the top.
- Finish with noodles and top with remaining béchamel, mozzarella, and Parmesan.
Remember, don’t rush! Take your time with layering for the best results. And don’t forget to let it rest after baking; it helps everything set for nicer slices!
Homemade Sun-Dried Tomato Lasagna
Ingredients:
- 9 lasagna noodles (regular or no-boil)
- 1 cup sun-dried tomatoes, chopped (preferably packed in oil, drained)
- 1 tbsp olive oil (if sun-dried tomatoes are not in oil)
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 10 oz fresh spinach (or about 5 oz frozen spinach, thawed and drained)
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese
- œ cup grated Parmesan cheese, divided
- 1 large egg
- 1 tsp dried Italian seasoning (or a mix of basil, oregano, thyme)
- 2 cups béchamel sauce (white sauce)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes of preparation time and 45 minutes for baking. Altogether, you can expect to spend about 1 hour and 15 minutes from start to finish. Plus, let it rest for about 10-15 minutes before serving for the perfect slice!
Step-by-Step Instructions:
1. Prepare the Noodles:
If using regular lasagna noodles, boil them according to package instructions until they are al dente (slightly firm). Drain them well and lay them flat on a kitchen towel or separate them so they donât stick together while you prepare the rest.
2. Prepare the Filling:
In a large skillet, heat the olive oil over medium heat. If your sun-dried tomatoes are not packed in oil, add the oil here. Sauté the chopped onion and minced garlic in the skillet until they become fragrant and translucent, about 3-4 minutes. Add the fresh spinach and cook until it wilts (if using frozen spinach, add it after thawing and draining). Remove from the heat and stir in the chopped sun-dried tomatoes.
3. Mix the Cheese Filling:
In a mixing bowl, combine the ricotta cheese, large egg, half of the grated Parmesan cheese, and the dried Italian seasoning. Season with salt and pepper to taste. Fold in the spinach, onion, garlic, and sun-dried tomato mixture until everything is combined.
4. Make the BĂ©chamel Sauce:
In a small saucepan, melt 3 tablespoons of butter over medium heat. Stir in 3 tablespoons of all-purpose flour to form a roux and cook for 1-2 minutes while stirring continuously. Gradually whisk in 2 cups of warm milk, stirring until the sauce is smooth and thickened, which takes about 5-7 minutes. Season with salt, pepper, and a sprinkle of nutmeg if desired. Remove from heat.
5. Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of bĂ©chamel sauce on the bottom. Place 3 lasagna noodles over the sauce, then spread one-third of the cheese and spinach mixture evenly over the noodles. Add a ladle of bĂ©chamel sauce over this layer and sprinkle with some shredded mozzarella cheese. Repeat these layers two more times: noodles, cheese mixture, bĂ©chamel, and mozzarella. For the top layer, add the final noodles and cover them with the remaining bĂ©chamel sauce, mozzarella, and the rest of the Parmesan cheese.
6. Bake:
Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
7. Rest and Serve:
Once baked, allow the lasagna to cool for about 10-15 minutes before slicing it. This resting period helps it hold its shape better when you serve it. Garnish with freshly chopped parsley or basil for a burst of color and flavor!
Enjoy your creamy, flavorful sun-dried tomato lasagna warm, perhaps with a simple green salad or hearty garlic bread on the side!
Can I Use Store-Bought BĂ©chamel Sauce?
Absolutely! If you’re short on time or prefer convenience, feel free to use store-bought bĂ©chamel or white sauce. Just make sure to season it to your taste!
What Can I Substitute for Ricotta Cheese?
If you need a substitute for ricotta, you can use cottage cheese blended until smooth, or even a vegan alternative like tofu mixed with nutritional yeast for a cheesy flavor.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or use the microwave for a quick option.
Can I Freeze Lasagna?
Yes! You can freeze assembled lasagna before baking. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. It will keep well for up to 3 months. To bake from frozen, just add about 20-30 minutes to the cooking time.
