Best 7 Creamy Tomato Lasagna With Mascarpone Cheese Recipes

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Creamy tomato lasagna with mascarpone cheese is a classic Italian dish that is sure to impress your family and friends. The combination of creamy mascarpone cheese, tangy tomatoes, and savory lasagna noodles creates a flavor profile that is both comforting and luxurious. This article will provide you with the best recipe to create this delicious dish in your own kitchen, ensuring that you can enjoy this Italian classic whenever you crave it.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY BEEF LASAGNA



Creamy Beef Lasagna image

The creamy Stroganoff-like filling in this distinctive lasagna makes it a stick-to-your-ribs entree. My family loves the delicious taste, and I appreciate that it's inexpensive to fix. -Jane Frawley, Charles Town, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 pounds ground beef
2 cans (15 ounces each) tomato sauce
1/4 cup chopped onion
2 teaspoons sugar
2 teaspoons salt
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
2 packages (8 ounces each) cream cheese, softened
1 cup sour cream
1/4 cup milk
18 lasagna noodles, cooked and drained
1 cup shredded cheddar cheese
Minced fresh parsley, optional

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, onion, sugar, salt, Worcestershire sauce and garlic salt. In a bowl, beat cream cheese, sour cream and milk until smooth. , In a greased 13x9-in. baking dish, layer a fourth of the meat sauce, six noodles and a third of cream cheese mixture. Repeat layers twice. Top with remaining meat sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Sprinkle with parsley.

Nutrition Facts : Calories 403 calories, Fat 20g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 795mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.

CREAMY TOMATO LASAGNA WITH MASCARPONE CHEESE



Creamy Tomato Lasagna with Mascarpone Cheese image

Luscious white sauce partners with sausage and beef in this three cheese lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 12

Number Of Ingredients 26

1/4 cup olive oil
2 medium carrots, chopped (1 cup)
2 medium stalks celery, chopped (1 cup)
1 large onion, chopped (1 cup)
3 cloves garlic, finely chopped
1/2 cup chopped fresh mushrooms (4 oz)
1/2 lb bulk Italian sausage or links (remove from casings)
1/2 lb ground chuck or lean (at least 80%) ground beef
1/2 cup white wine or nonalcoholic wine
1 cup whole milk
1 can (28 oz) diced tomatoes, drained
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
2 teaspoons dried basil leaves
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/3 cup mascarpone cheese or cream cheese, softened
1/4 cup butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly ground nutmeg
3 cups shredded mozzarella cheese (12 oz)
2 cups shredded Parmesan cheese (8 oz)
12 uncooked no-boil lasagna noodles (from 9- or 10-oz package)*

Steps:

  • In 3-quart saucepan, heat oil over medium heat until hot. Add carrots, celery and onion. Cook about 7 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds or until fragrant. Add mushrooms and cook about 5 minutes or until they have given up most of their juices.
  • Crumble sausage and beef into saucepan. Cook 10 minutes, breaking up and stirring occasionally, until no longer pink. Drain excess fat.
  • Increase heat to medium-high and stir in wine. Cook about 5 minutes, stirring occasionally, until wine nearly evaporates. Add 1 cup milk and cook about 15 minutes, stirring constantly, until no liquid remains. Reduce heat to low. Stir in tomatoes, tomato paste, vinegar, basil, black pepper and pepper flakes. Heat to simmer, then simmer 15 minutes.
  • Stir in mascarpone and remove sauce from heat. Taste and adjust seasoning if necessary. (Mixture should be saucy in order to hydrate the noodles during baking.)
  • In 2-quart saucepan, melt butter over medium heat. Stir in flour. Cook about 3 minutes, stirring constantly, until smooth and bubbly and making sure mixture does not brown. Remove from heat.
  • Gradually beat in milk with wire whisk. Heat to boiling, stirring constantly (especially the corners), and boil 3 minutes or until thickened. (Not cooking the whole time will leave your sauce tasting floury.) Remove from heat and stir in salt, white pepper and nutmeg. Taste and adjust seasoning if necessary. (Do not add too much salt because you will be adding salty cheese.)
  • Adjust oven rack to middle position. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In medium bowl, mix mozzarella and Parmesan; set aside.
  • Spread about 1 1/4 cups of the meat sauce evenly over bottom of baking dish (it may not completely cover the bottom); top with 3 noodles. Top noodles with 1/2 cup of the white sauce, spreading it as best as you can. Sprinkle with 1 cup of the cheese mixture. Top cheese with 1 1/4 cups of the meat sauce. Place 3 noodles on top of meat sauce. Repeat the following layers twice: 1/2 cup white sauce, 1 cup cheese mixture, 1 1/4 cups meat sauce, 3 noodles. Spread remaining white sauce over noodles and sprinkle with remaining 2 cups cheese. You will be at the top of baking dish.
  • Tear off piece of foil large enough to amply cover top of baking dish. Spray one side of foil with cooking spray. Cover lasagna with foil, sprayed side down. (Lasagna can be refrigerated up to 12 hours at this point.)
  • Bake 30 minutes (if lasagna was refrigerated, bake 40 minutes). Carefully remove foil and bake 20 minutes longer or until top is lightly brown in spots and edges are hot and bubbly.

Nutrition Facts : Calories 510, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 3 g, Protein 29 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 8 g, TransFat 1 g

CHEESE AND TOMATO LASAGNA



Cheese and Tomato Lasagna image

America's Test Kitchen upgraded lasagna recipe. To make vegetarian, eliminate the anchovies. Do not use no-boil noodles for those are too thin.

Provided by gailanng

Categories     European

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 24

4 ounces pecorino romano cheese (2 cups) or 4 ounces parmesan cheese, grated (2 cups)
8 ounces cottage cheese (1 cup)
1/2 cup heavy cream
2 garlic cloves, minced
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 onion, chopped fine
1 1/2 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried oregano
1/2 teaspoon salt
4 cloves, garli minced
8 anchovy fillets, rinsed, patted dry, and minced
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes, drained
1 ounce pecorino romano cheese (1/2 cup) or 1 ounce parmesan cheese, grated (1/2 cup)
1/4 cup tomato paste
14 curly-edged lasagna noodles (dry packaged)
8 ounces Fontina cheese, shredded (2 cups total but divided into 4 half cups)
1/8 teaspoon cornstarch
1/4 cup pecorino romano cheese or 1/4 cup parmesan cheese, grated

Steps:

  • FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until well combined; set aside.
  • FOR THE TOMATO SAUCE: Heat oil in large saucepan over medium heat. Add onion, sugar, pepper flakes, oregano and salt and cook, stirring frequently, until onions are softened, about 10 minutes. Add garlic and anchovies and cook until fragrant, about 2 minutes. Stir in crushed tomatoes, diced tomatoes, cheese and tomato paste; bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 20 minutes.
  • FOR THE LASAGNA: While sauce simmers, lay noodles in 9 by 13-inch baking dish and cover with boiling water. Let noodles soak until pliable, about 15 minutes, separating noodles with tip of paring knife to prevent sticking. Place dish in sink, pour off water and run cold water over noodles. Pat noodles dry with clean dish towel; dry dish. Cut two noodles in half crosswise (short side).
  • Adjust oven rack to middle position and heat oven to 375 degrees. Spread 1 1/2 cups tomato sauce in bottom of dish. Lay 3 noodles lengthwise in dish with ends touching 1 short side of the pan, leaving space on opposite short side. Lay 1 half noodle crosswise in empty space to create even layer of noodles. Spread half of cheese sauce over noodles, followed by 1/2 cup fontina. Repeat layering of noodles, alternating which short side gets half noodle (alternating sides will prevent lasagna from buckling). Spread 1 1/2 cups tomato sauce over second layer of noodles, followed by 1/2 cup fontina. Create third layer using 3 1/2 noodles (reversing arrangement again), remaining cheese sauce, and 1/2 cup fontina.
  • Lay remaining 3 1/2 noodles over cheese sauce. Spread remaining tomato sauce over noodles. Toss remaining 1/2 cup fontina with 1/8 teaspoon cornstarch, then sprinkle over tomato sauce, followed by Pecorino.
  • Spray sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake for 35 minutes. Remove lasagna from oven and increase oven temperature to 500 degrees.
  • Remove foil from lasagna, return to oven, and continue to bake until top is lightly browned, 10 to 15 minutes longer. Let lasagna cool for 20 minutes. Sprinkle with basil, cut into pieces, and serve.

Nutrition Facts : Calories 714.9, Fat 38.2, SaturatedFat 18.2, Cholesterol 107.2, Sodium 1497.6, Carbohydrate 61.3, Fiber 6, Sugar 8.3, Protein 34.2

ITALIAN LASAGNA



Italian Lasagna image

I developed this recipe after spending some time in Sorrento. There are hundreds of recipes for lasagna but this one to me and my friends is as close to authentic as I can get and still satisfy the American taste buds. Trust me you will love it!

Provided by Chef stevemib

Categories     Meat

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 lbs lasagna noodles
750 g gound sirloin
500 g plum tomatoes
16 ounces ricotta cheese
8 ounces mascarpone cheese
16 ounces mozzarella cheese
1 teaspoon salt
4 tablespoons dried basil
3/4 cup extra virgin olive oil
1 cup merlot (or your favorite red wine)
2 eggs
1 teaspoon ground nutmeg

Steps:

  • Place ricotta, mascarpone, 2 eggs and nutmeg in a bowl and beat on low until creamy. Refrigerate.
  • Add tomatoes, basil, salt ,1/2 cup olive oil and red wine to pot and bring to boil. Reduce and simmer 1 hours Crush the tomatoes while cooking.
  • Bring to boil pot of water and cook lasagna noodles according to directions. Rinse in cold water and drizzle with olive oil to prevent sticking.
  • Brown ground beef and drain.
  • Add cooked beef to sauce and mix.
  • Preheat oven to 375°F.
  • Place a layer of noodles on bottom of 9x12-inch baking pan.
  • Cover with just enough sauce to cover noodles.
  • Add another layer of noodles crosswise (opposite pattern from first layer).
  • Add sauce again to cover.
  • Add another layer of noodles crosswise (opposite pattern from second layer).
  • Add cheese mixture from frig.
  • Add another layer of noodles crosswise (opposite pattern from third layer)You will have leftover noodles as 1 lb is not enough and 2 lb is to much.
  • Add remainder of sauce.
  • Grate mozzarella and spread over top.
  • Drizzle lightly with olive oil and sprinkle some salt on top.
  • Place toothpicks strategically to prevent foil from sticking to cheese.
  • Cover with foil and bake for 20 minutes.
  • Uncover and bake additional 20 minutes (note monitor this step as to not burn the cheese, all ovens are different).
  • Take out of oven and let rest 30 minutes to set up (this is a must otherwise it will be a mess when you serve).
  • Serve with a caeser salad and lots of garlic bread.
  • Enjoy!

Nutrition Facts : Calories 1146, Fat 59, SaturatedFat 22, Cholesterol 190.6, Sodium 773.8, Carbohydrate 92.2, Fiber 4.9, Sugar 4.8, Protein 54.2

PHILADELPHIA CREAM CHEESE LASAGNA



Philadelphia Cream Cheese Lasagna image

Provided by My Food and Family

Categories     Recipes

Time 1h30m

Number Of Ingredients 9

lb 1 to 2 extra-lean ground beef
2 jars /cans (26 oz. each) spaghetti sauce
1 egg
1 pkg (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg (8 oz.) sour cream
1/4 cup KRAFT Grated Parmesan Cheese
9 lasagna noodles, cooked, drained
1 pkg (8 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1 pkg (8 oz.) KRAFT 2% Milk Shredded Cheddar Cheese, divided

Steps:

  • BROWN meat in large saucepan. Stir in spaghetti sauce; simmer 5 minutes, stirring occasionally. Remove from heat. In a separate bowl, mix egg, cream cheese, sour cream, and parmesan together.
  • LIGHTLY coat bottom of 13x9-inch baking dish with spaghetti sauce mixture. Top with layers of 3 noodles, 1/3 of the cream cheese mixture, then with 1/3 spaghetti sauce mixture, then 1/3 pkg. mozzarella and 1/3 pkg. cheddar. Repeat for 3 layers. Cover.
  • BAKE 30 min. or until heated through. Uncover. Bake, uncovered, 15 min. or until cheese is golden. Let stand 5 min. before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NO-BAKE LASAGNA WITH RICOTTA AND TOMATOES



No-Bake Lasagna with Ricotta and Tomatoes image

This deconstructed lasagna is not only healthful but quick to make. The noodles aren't baked under heavy layers of cheese and sauce -- just dressed with ingredients right after being boiled.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

1 tablespoon plus 1 teaspoon extra-virgin olive oil
7 garlic cloves, thinly sliced
3 cups mixed red and yellow cherry or grape tomatoes, halved (2 pints)
Coarse salt and freshly ground pepper
2/3 cup chicken stock
8 lasagna noodles
2/3 cup small basil leaves
1/2 cup reduced-fat ricotta cheese
1 ounce Pecorino Romano cheese, shaved

Steps:

  • Heat 1 tablespoon oil in a high-sided skillet over medium heat. Cook garlic until pale golden, about 3 minutes. Add 2 cups tomatoes and 1/2 teaspoon salt. Cook until soft, about 7 minutes. Add stock. Simmer until saucelike, about 1 minute. Add remaining cup tomatoes. Cook until warm, 1 to 2 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain.
  • Toss pasta in skillet to coat. Stir in basil, reserving some for garnish.
  • Divide pasta among 4 plates. Top with any remaining sauce. Dot with ricotta, and drizzle with remaining teaspoon oil. Top with shaved cheese and remaining basil. Sprinkle with pepper.

Nutrition Facts : Calories 357 g, Cholesterol 15 g, Fiber 4 g, Protein 16 g, SaturatedFat 3 g, Sodium 304 g

TOMATO & CHEESE LASAGNA



Tomato & Cheese Lasagna image

I walked into my MIL's house one evening and was overcome with the heady scent of tomatoes, herbs, and cheeses. She was making lasagna, and this is the recipe she uses. Very tasty stuff. If you want to make this veggie-friendly, omit the bone and use salt and pepper as desired. Serve with a fresh green salad, crusty bread, and of course a lovely little glass of red. Prep time includes making the sauce, and I would also highly recommend using the pre-cooked lasagna noodles.

Provided by skat5762

Categories     Vegetable

Time 3h10m

Yield 1 lasagna, 6 serving(s)

Number Of Ingredients 18

7 large tomatoes, peeled, seeded and chopped
1 red onion, diced
4 garlic cloves, minced
4 tablespoons olive oil
1 tablespoon tomato paste
1 bay leaf
3 -5 sprigs fresh thyme, chopped
3 -5 sprigs basil, chopped
3 -5 sprigs parsley, chopped
1 pinch crushed red pepper flakes
prosciutto or ham bone
1/4 lb parmesan cheese, grated
1/2 lb buffalo mozzarella, grated
1 cup ricotta cheese
1/4 cup fresh basil leaf, finely chopped
1/4 cup fresh Italian parsley, finely chopped
ground black pepper
lasagna noodle (I use ready-to-bake)

Steps:

  • To make the sauce: Take the onion and garlic, and sauté in olive oil in a large pot for a few minutes.
  • Add the tomatoes, tomato paste, bay leaf, herbs, crushed red pepper, and prosciutto or ham bone.
  • Simmer gently for about an hour and a half.
  • Remove the bone, puree the sauce (carefully, since this will be hot), and taste for seasoning.
  • The cheeses: Keep parmesan and mozzarella in separate piles.
  • Add the chopped basil and parsley to the ricotta, and season with freshly ground black pepper.
  • Layer the lasagne: In a dish that is 10x6x2, begin with a light layer of sauce on the bottom.
  • Cover with a sheet of pasta, and spread it with sauce.
  • Sprinkle with parmesan and mozzarella.
  • Cover with another sheet of pasta and sauce.
  • Put half of the ricotta and herb mixture on this layer.
  • Repeat with a layer of pasta, sauce, and mozzarella and parmesan, then another layer of pasta, topped with remaining ricotta.
  • Make one more layer of pasta and mozzarella and parmesan, ending with a top layer of pasta and sauce and parmesan.
  • Cover the lasagna with foil and bake 20 minutes in a preheated 350-degree oven.
  • Remove the foil and bake another 20 minutes or so, until the top is crusty and golden.
  • Let sit for 5 or so minutes after removing from the oven.
  • Cut into portions, grate with fresh parmesan and serve.
  • Note: You can use store-bought sauce as a time-saver, but if you have the time its worth the wait.
  • This may also be made earlier in the day: assemble and keep in the fridge until ready to cook.

Nutrition Facts : Calories 398.5, Fat 28.7, SaturatedFat 13, Cholesterol 67.4, Sodium 595, Carbohydrate 14.5, Fiber 3.1, Sugar 7.4, Protein 22.7

Tips:

  • Use fresh, ripe tomatoes for the best flavor.
  • Roast the tomatoes before using them to intensify their flavor.
  • Use a combination of fresh and dried herbs for a more complex flavor.
  • Don't overcook the lasagna noodles. They should be al dente.
  • Use a good quality mascarpone cheese. It should be smooth and creamy.
  • Let the lasagna rest for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

This creamy tomato lasagna with mascarpone cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of roasted tomatoes, fresh herbs, and creamy mascarpone cheese makes this lasagna a truly special dish. Serve it with a side of garlic bread and a glass of red wine for a complete meal.

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