There’s something comforting and unmistakable about a bubbling tray of lasagna sliding out of the oven: the tomato-scented steam, the pull of warm, gooey cheese, and the bright lift of fresh basil. This A Nice Cheese Lasagna is exactly that — unfussy, deeply satisfying, and built around a simple tomato-garlic sauce, a creamy cheese layer, and no-boil noodles for weeknight ease. It uses pantry-staple whole peeled tomatoes, extra-virgin olive oil, plenty of garlic for aroma, crème fraîche for silkiness, and two kinds of cheese for the best melty texture. I like Barilla no-boil lasagna noodles, but any brand of oven-ready lasagna will work.

This is not a meat lasagna — it’s a celebration of cheese, tomatoes, and basil. The finished bake has a golden top of mozzarella and Parmesan with a creamy interior you’ll want to dive into immediately. Below you’ll find a thoughtful narrative about the ingredients and technique, followed by a precise, step-by-step recipe section you can use at home.

Why this version works

Lasagna can easily become fussy with many layers, but this version keeps things straightforward and dependable. Key reasons it shines:

Whole peeled tomatoes give a real tomato flavor without added frills. Crushing them by hand or with a fork yields a rustic texture that clings to noodles.
Extra-virgin olive oil and garlic form a fragrant base; a little salt brings out their sweetness.
Crème fraîche lends a cool, tangy richness that behaves beautifully in the oven — it melts into a silky, slightly tangy layer that balances the acid in the tomatoes.
No-boil lasagna noodles keep assembly and cleanup simple while absorbing sauce as they bake.
Two cheeses — finely grated Parmesan and coarsely grated whole-milk mozzarella — give you both savory depth and melty pull.

Ingredients

Use the ingredient list exactly as written — these quantities and names were used to craft the directions below.

2 (28-oz) cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Kosher salt
1 cup crème fraîche
12 no-boil lasagna noodles (I like Barilla)
1 cup finely grated Parmesan Cheese
1½ cups coarsely grated whole-milk mozzarella cheese
2 large handfuls fresh basil leaves, torn into small pieces if large

Prep notes and tips

Bring all dairy ingredients close to room temperature for more even melting. This is especially helpful for the crème fraîche and cheeses.
When you open the canned tomatoes, reserve all the juices — they help make a saucy, flavorful base. Crush the whole tomatoes by hand or with a fork to keep a rustic texture.
Use a 9×13-inch baking dish for even layering. If your dish is deeper or shallower, baking time may vary slightly.
Because we’re using no-boil noodles, the sauce needs to be watery enough to hydrate them during baking. If your sauce looks too thick after simmering, add a splash of water.
Torn fresh basil folded in at the end keeps the herb bright and aromatic. Add some extra basil to garnish if you like.

Step-by-step directions

Below are the rewritten, clarified steps for making A Nice Cheese Lasagna. They follow the original order and precisely match the ingredient names and amounts listed above. Read through quickly before you begin — then follow each step in sequence.

Preheat and prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or spray it with neutral oil so the lasagna won’t stick.
Make the tomato-garlic sauce: Pour the 2 (28-oz) cans of whole peeled tomatoes into a large bowl and crush them by hand or with a fork until they break up into chunks. Set the crushed tomatoes aside.
Sauté garlic: In a medium saucepan, warm the 3 tablespoons extra-virgin olive oil over medium heat. Add the 4 thinly sliced garlic cloves and a pinch of kosher salt. Cook, stirring frequently, until the garlic is fragrant and just starting to turn golden — about 1 to 2 minutes. Be careful not to let the garlic burn.
Combine tomatoes and simmer: Pour the crushed whole peeled tomatoes and their juices into the saucepan with the garlic and oil. Stir to combine, then bring the sauce to a gentle simmer. Taste and season with kosher salt as needed. Let the sauce cook, uncovered, over medium-low heat for 10 to 15 minutes so the flavors meld. If the sauce reduces too much and becomes very thick, add a tablespoon or two of water so the sauce remains saucy enough to hydrate the no-boil noodles.
Prepare the creamy cheese layer: In a small bowl, stir together the 1 cup crème fraîche and 1 cup finely grated Parmesan Cheese until smooth. Season lightly with a pinch of kosher salt, keeping in mind the Parmesan already adds saltiness.
Assemble the first layer: Spoon a thin layer of the tomato-garlic sauce into the bottom of the prepared baking dish — just enough to lightly coat the surface and prevent sticking, about 1 to 1½ cups of sauce. This helps the first layer of noodles soften evenly.
Add noodles: Lay 3 to 4 of the 12 no-boil lasagna noodles in a single layer over the sauce, slightly overlapping if needed to cover the pan. The exact number can vary depending on the length of your noodles and the size of your dish, but aim to create a continuous layer of pasta.
Spread the crème fraîche-Parmesan mixture: Dollop and gently spread approximately one-third of the crème fraîche and Parmesan mixture evenly over the noodles. You don’t need a perfectly smooth layer; small pockets of creaminess are welcome.
Top with mozzarella and basil: Sprinkle about one-third of the 1½ cups coarsely grated whole-milk mozzarella cheese across the creamy layer. Scatter a portion of the torn fresh basil leaves over the cheese, using some of the 2 large handfuls now and reserving the rest for subsequent layers and garnish.
Repeat layers: Repeat the layering process two more times: a light spread of tomato-garlic sauce, another layer of 3 to 4 no-boil lasagna noodles, another third of the crème fraîche-Parmesan mixture, another third of the mozzarella, and a portion of basil. Each repetition should use the same order: sauce, noodles, crème fraîche mixture, mozzarella, basil. Finish with a final top layer of noodles.
Finish the top: Spoon the remaining tomato-garlic sauce over the final layer of noodles and spread it evenly so the top is sauced. Spread any remaining crème fraîche-Parmesan mixture over the sauce if you have some left. Sprinkle the remaining mozzarella and any remaining Parmesan evenly on top so the lasagna has a generous, even cheese topping.
Bake: Cover the baking dish tightly with foil. Place the lasagna in the preheated 375°F (190°C) oven and bake for 35 minutes. After 35 minutes, remove the foil and continue baking for an additional 10 to 15 minutes, or until the cheese on top is bubbly and lightly golden and the sauce is simmering around the edges.
Rest and add basil: Remove the lasagna from the oven and let it rest, uncovered, for 10 to 15 minutes. This rest allows the layers to set and makes slicing cleaner. After resting, scatter the reserved torn fresh basil leaves across the top for a bright final note.
Serve: Slice into squares and serve warm. For best results, use a wide, thin spatula to lift pieces from the dish. Offer extra Parmesan at the table for anyone who wants more sharpness.

Serving suggestions

A simple green salad dressed with lemon and olive oil pairs beautifully with this dish — the acidity cuts through the richness. Crusty bread or garlic bread are classic companions and perfect for mopping up extra sauce. A light, fruity red wine or an herbal iced tea also complement the savory, cheesy bake.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place slices in a single layer on a baking sheet, cover with foil, and warm at 350°F (175°C) until heated through — about 15 to 20 minutes. You can also reheat individual portions in the microwave for 1 to 2 minutes, but the oven method gives best texture. The lasagna also freezes well: wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Final thoughts

This A Nice Cheese Lasagna is proof that you don’t need a long list of ingredients to create something warmly indulgent. The sweet, simmered tomatoes and fragrant garlic provide a sturdy, honest backbone; crème fraîche adds an elegant creaminess that stays luscious after baking; and the combo of Parmesan and whole-milk mozzarella gives you savory depth and that irresistible cheese pull. Fresh basil brightens each bite, tying the whole dish together.

Whether you’re feeding a crowd or prepping for an easy weeknight dinner that reheats well, this lasagna is forgiving, satisfying, and reliably delicious. Make it when you want something familiar with a little finesse — and enjoy the comfort of a classic done well.

A Nice Cheese Lasagna

A comforting, cheesy lasagna made with a simple tomato-crème fraîche sauce and fresh basil.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

2 28-oz cans whole peeled tomatoes
3 tablespoons extra-virgin olive oil
4 garlic cloves garlic thinly sliced
Kosher salt
1 cup crème fraîche
12 no-boil lasagna noodles lasagna noodles I like Barilla
1 cup Parmesan cheese finely grated
1.5 cups whole-milk mozzarella cheese coarsely grated
2 large handfuls fresh basil leaves torn into small pieces if large

Equipment

Large Bowl
Large saucepan
Wooden spoon or spatula
9 x 13-inch (23 x 33 cm) baking dish
Oven
Measuring cups and spoons
Cheese grater

Method

Place the two cans of whole peeled tomatoes in a large bowl and crush them by hand until they are in bite-size pieces; set aside.
Heat the olive oil in a large saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until it begins to sizzle, about 1 minute.
Add the crushed tomatoes and 1 teaspoon kosher salt, bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly reduced, about 30 minutes.
Whisk in the crème fraîche until incorporated and taste for seasoning, adjusting salt as needed. Remove sauce from the heat and let cool to room temperature.
Preheat the oven to 400°F (205°C) and position a rack in the middle of the oven.
Spoon a thin, even layer of the room-temperature sauce into the bottom of a 9 x 13-inch baking dish to coat the surface.
Lay 3 no-boil lasagna noodles in a single layer over the sauce. Spread enough sauce to cover the noodles, then sprinkle with some Parmesan, mozzarella, and a portion of the torn basil.
Repeat the layering (noodles, sauce, Parmesan, mozzarella, basil) until ingredients are used, ending with sauce and cheese on top so the pasta and basil are not exposed.
Bake the lasagna uncovered until the top is browned and the edges are bubbling, 35 to 40 minutes.
Let the lasagna rest at room temperature for 15 minutes before slicing and serving to allow the pasta to absorb the sauce.