Tomato & 3 Cheese Lasagna [Recipe]

Hey lovelies!! I have just returned from the sunny and hawt Bangkok city and boy am I feeling so recharged 😉 During my short trip, I was elated to have stumbled upon places serving delicious Thai-Italian fusion dishes and I can’t wait to share them with you guys. 

But today, I will be sharing with you this super simple lasagna recipe and it is great for meal prep. While I do like to dine out sometimes, I try to make an effort to have homecooked meals because I believe in using fresh ingredients and it is healthier!

In Italian food culture though, as shared in the Encyclopedia of Pasta, lasagna is one of the earliest pastas and the significance of this dish varies across the regions and centuries. For example in Sicily, it is a tradition to have lasagna on Christmas day with a rich ragu and the special local ricotta cheese.

For New Year’s, the Sicilians will have the lasagni cacati, which basically is lasagna with sausage sauce and large amounts of ricotta cheese. In addition, the lasagna sheet used is broad with a wavy edge and can only be obtained from fresh pasta shops. When cooking, they were careful not to tear the pasta sheet during the boiling process as they believed it would bring bad luck!

Through the centuries, lasagna sheets have taken different forms and compositions.  Some regions have the sheets in squares while others cut it to broad rectangular sheets. Some have also abandoned the use of eggs while others will combine water and eggs together for economic purposes.

Despite these differences, the lasagna bolognese is now one of the most common dish available in restaurants now. This convenience however, has caused the dish to lose it’s authenticity just a teeny weeny bit as most restaurants are using store-bought dried lasagna sheets which are a tad too thick. To enjoy a good lasagna bolognese, the pasta sheet should be rich in eggs and rolled out paper thin. In addition, a traditional bolognese ragu should be used, the bechamel sauce is spread sparingly and the time in the oven is very short, just enough to bind the flavors together. Overall, the lasagna should be soft.

That being said, this recipe just requires my homemade tomato sauce and 3 cheeses (Cheddar, Parmesan, Mozzarella). It lasts well in the freezer for up to 2 weeks, which means that you will not have to crack your brain for lunch/dinner ideas.

Tomato & 3 Cheese Lasagna

Bake this nutritious dish to have a filling meal no matter how busy you are during the weekdays!

2 hr, 30 Total Time

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  • Lasagna Sheet: Check out the fresh egg pasta recipe to make your own fresh lasagna sheet. Note: Cut the sheet to fit your baking dish. Alternatively, you can purchase the dried lasagna sheets from the supermarket.
  • 1 Pot Tomato Pasta Sauce: Click here for the authentic homemade tomato pasta sauce recipe .Alternatively, you can purchase 2 bottles of tomato sauce from the supermarket.
  • 1 Packet Mozzarella Cheese
  • 1 Packet Cheddar Cheese
  • 1 Packet Parmesan Cheese
  • 4 tbsp Italian Herb Mix.


  1. Heat oven to 200 deg celsius and turn on the convection option.
  2. If you are using fresh lasagna sheets, refer to steps 2 to 7. If not, skip straight to step 9.
  3. Cut the pasta into squares/rectangles based on the length of the baking dish. Lightly mist the pasta sheets with water/semolina flour as you work to prevent them from drying out.
  4. Have ready a large bowl of ice water. Bring a large pot of salted water to boil.
  5. Drop in the pasta sheets and cover the pot to quickly return the water to a boil.
  6. Blanch the pasta sheets for 15 – 20 seconds, stirring gently to prevent sticking.
  7. Using a sieve, immediately transfer the pasta squares to the ice water to stop cooking.
  8. Lay the pasta sheets on clean paper towels and pat them dry.
  9. To build the lasagna, spread a thin layer of sauce on the base.
  10. Lay the pasta sheet in the baking dish, spread a thin layer of sauce on the pasta sheet, spread the 3 cheeses on the sauce and sprinkle some Italian herbs.
  11. Continue building the lasagna as stated in step 3 until it reaches the top of the baking dish.
  12. End off with the pasta sauce, 3 cheeses and Italian herb mix.
  13. Bake the lasagna until it is very lightly browned and the cheese just melts. About 6 – 8 minutes.*
  14. Take it out from the oven and cool it on a cooling rack for a few minutes before serving to let the lasagna set.


*You only want to bake it briefly for the flavors to come together. Baking for too long will cause the cheese to overcook and leak water, making the lasagna soggy.


Main Course
peanut free
seafood free
treenut free
sesame free
mustard free



558 cal


45 g


4 g


35 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

If you have extras left, slice the lasagna into 1 serving size pieces and freeze them. To serve, just heat it up immediately in the oven. 

For a wholesome meal, blanch brocolli florets in salted hot water and toss it with butter as a side dish.

Let me know how your lasagna turned out! Tag me @theitalianflair on Instagram, I’m excited to see them! <3




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