Homemade Sun Dried Tomato Lasagna

This lasagna is packed with flavor thanks to the sun-dried tomatoes, making it a delicious twist on a classic. Layers of cheesy goodness and rich sauce will keep you coming back for more!

Honestly, each bite is like a warm hug! I usually serve it with a simple salad, and it makes for a perfect cozy meal. Plus, it’s fun to make and share with friends! 🍝

Key Ingredients & Substitutions

Lasagna noodles: You can use either regular lasagna noodles or no-boil ones. If opting for no-boil noodles, there’s no need to pre-cook them, which saves a step and time!

Sun-dried tomatoes: I prefer oil-packed sun-dried tomatoes as they add extra flavor and moisture. If you can’t find them, you can use dry sun-dried tomatoes; just soak them in warm water for 20 minutes first to soften.

Ricotta cheese: If you’re looking for a lighter option, cottage cheese can be a great substitute for ricotta. Just blend it until smooth before adding it to the mixture.

Béchamel sauce: This is a key component, but you could also use store-bought white sauce if you’re short on time. Just make sure it’s a quality one for the best results.

How Do You Prepare a Creamy Béchamel Sauce?

Making béchamel sauce might seem tricky, but it’s really quite easy! This sauce is creamy and acts as the perfect binder for the lasagna. Follow these steps carefully:

• Start by melting butter in a medium saucepan over medium heat.
• Once melted, whisk in flour and cook for 1-2 minutes. This helps to get rid of the raw flour taste.
• Slowly add milk while whisking continuously to avoid lumps. Keep stirring until the sauce thickens, which usually takes about 5-7 minutes.
• Finish by seasoning with salt and pepper. Remove from heat and your béchamel is ready!

Taking your time with this will really pay off as it adds a delicious creaminess to your lasagna!

Homemade Sun Dried Tomato Lasagna

Ingredients You’ll Need:

Lasagna Components:

• 9 lasagna noodles (regular or no-boil)
• 1 cup sun-dried tomatoes, chopped (oil-packed preferred)
• 3 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Béchamel Sauce Ingredients:

• 3 cups béchamel sauce (white sauce made with butter, flour, and milk)
• 2 cloves garlic, minced
• 1 tbsp olive oil

Seasoning and Garnish:

• 1 tsp dried Italian herbs (basil, oregano, thyme mix)
• 1/4 tsp crushed red pepper flakes (optional, for a little heat)
• Salt and black pepper to taste
• Fresh basil leaves for garnish

How Much Time Will You Need?

This delicious lasagna will take about 30 minutes for prep and assembly, and another 45 minutes to bake. Plus, don’t forget to let it rest for about 15 minutes before serving. So, in total, you’re looking at around 1 hour and 30 minutes from start to finish!

Step-by-Step Instructions:

1. Prep the Noodles:

If you’re using regular lasagna noodles, cook them according to the package instructions until al dente. Once cooked, drain them and rinse with cold water to stop the cooking process. Lay the noodles flat on a sheet or baking dish to prevent them from sticking together and set them aside.

2. Prepare the Filling:

In a large bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, chopped sun-dried tomatoes, minced garlic, and dried Italian herbs. If you like a bit of heat, add the crushed red pepper flakes. Mix everything well and season with salt and black pepper to taste.

3. Make the Béchamel Sauce:

In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for about 1-2 minutes to remove the raw flour taste. Gradually whisk in 3 cups of milk, stirring constantly until the sauce thickens and coats the back of a spoon. Season this sauce with a little salt and pepper, then remove it from heat.

4. Assemble the Lasagna:

Preheat your oven to 375°F (190°C). Spread a thin layer of the béchamel sauce on the bottom of a 9×13 inch baking dish. Place 3 noodles evenly over the sauce. Next, spread one-third of the ricotta and sun-dried tomato mixture on top. Add a layer of béchamel sauce over this cheese mixture. Repeat this process to create two more layers: noodles, cheese mixture, béchamel.

5. Top Layer:

For the final layer, place the last 3 noodles on top. Spread the remaining béchamel sauce over the noodles, then sprinkle the remaining mozzarella and Parmesan cheese on top.

6. Bake:

Cover the baking dish with foil and bake for 25 minutes. Afterward, remove the foil and bake for another 20 minutes until the top is golden and bubbly. The aroma will be irresistible!

7. Rest and Garnish:

Once out of the oven, let your lasagna rest for about 10-15 minutes to help it set. Before serving, garnish with fresh basil leaves for a pop of color and extra flavor.

Enjoy your creamy, flavorful homemade Sun Dried Tomato Lasagna! Each layer is bursting with taste, making it a fantastic addition to any meal. Serve it up and share the love!

Can I Use Store-Bought Béchamel Sauce?

Absolutely! If you’re short on time or prefer convenience, store-bought béchamel sauce works perfectly. Just make sure to choose a high-quality brand for the best flavor.

How to Store Leftovers?

Store any leftover lasagna in an airtight container in the fridge for up to 3-4 days. To reheat, pop a slice in the microwave or heat it in the oven at 350°F (175°C) until warmed through. Add a splash of milk if the sauce seems too thick.

Can I Add Vegetables to the Filling?

Yes! Feel free to enhance your lasagna by adding cooked vegetables like spinach, mushrooms, or zucchini to the cheese filling for extra nutrients and flavor. Just make sure to drain any excess moisture to avoid making the lasagna watery.

Can This Recipe Be Made Ahead of Time?

Definitely! You can assemble the entire lasagna a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. Just extend the baking time by about 10-15 minutes if it’s coming straight from the fridge.