Cheese Garlic Lasagna Recipe

There are few dishes in the world of comfort food that evoke as much passion, nostalgia, and satisfaction as lasagna. Its layered structure, slow-baked flavors, and irresistibly rich aroma have made it a global icon of family gatherings and Sunday suppers. But when you bring cheese to the forefront and infuse every bite with roasted garlic, you create something truly unforgettable: the Cheese Garlic Lasagna—a dish that doesn’t just feed the stomach but speaks directly to the soul.

This isn’t your everyday lasagna. It’s not a hasty weeknight casserole thrown together with store-bought marinara and a few limp noodles. This is lasagna elevated—a celebration of cheese in all its melted, gooey glory, woven together with slow-cooked garlic and thoughtfully chosen ingredients. Every layer is crafted with care, from the rich béchamel infused with roasted garlic, to the triple-cheese blend that stretches and bubbles to perfection, down to the pasta sheets that absorb and deliver flavor with every forkful.

The magic of this dish lies in its balance of decadence and restraint. Garlic, when roasted or simmered properly, becomes soft and sweet, losing its sharp edge and instead deepening the complexity of each bite. It enhances the cheese—not by overpowering it, but by rounding out its richness and adding a savory depth. And cheese, well… cheese does the heavy lifting here, offering both body and comfort: creamy ricotta, stretchy mozzarella, nutty Parmesan, maybe even a bold Gruyère or Fontina if you’re feeling adventurous.

What sets this lasagna apart is its ability to impress and comfort in equal measure. It’s a dish worthy of a dinner party centerpiece yet humble enough for a quiet night in. It’s the kind of meal that invites second helpings and satisfied silence. Whether you’re feeding family, entertaining friends, or simply treating yourself to something exceptional, this Cheese Garlic Lasagna promises to deliver.

Step-by-Step Instructions: How to Make Cheese Garlic Lasagna from Scratch

This lasagna is built from the following core elements:

1. Roasted Garlic (for béchamel and cheese layers)

2. Garlic-Infused Béchamel Sauce

3. Creamy Cheese Filling

4. Preparing the Pasta Sheets

5. Layering the Lasagna

6. Baking and Resting

7. Optional Toppings and Serving Suggestions

Each section includes in-depth instructions, cooking techniques, and pro tips.

1. Roasted Garlic: Building the Flavor Foundation

Ingredients:

• 2–3 whole heads of garlic

• 1 tablespoon olive oil

• Foil or parchment for roasting

Instructions:

1.1 Prep the garlic
Slice off the top quarter of each garlic head to expose the tops of the cloves. Place the heads on a square of foil or parchment.

1.2 Drizzle and wrap
Drizzle each head with olive oil. Wrap tightly in foil to form a sealed pouch.

1.3 Roast
Place the garlic pouch in a 375°F (190°C) oven for 45 minutes, until the cloves are golden, soft, and caramelized.

1.4 Cool and extract
Let the garlic cool slightly. Squeeze each bulb from the base to extract the soft cloves. Mash gently with a fork and divide into two portions:

• Half for the béchamel

• Half for the cheese filling

Pro Tip: Roasted garlic is mellow, sweet, and creamy. You can roast in advance and store in the fridge for 3–4 days.

2. Garlic-Infused Béchamel Sauce (White Sauce)

Ingredients:

• 4 tablespoons unsalted butter

• 4 tablespoons all-purpose flour

• 3 cups whole milk, warmed

• 1/2 teaspoon salt (adjust to taste)

• Freshly ground black pepper

• Pinch of nutmeg (optional but classic)

• Half of the roasted garlic (from step 1)

Instructions:

2.1 Melt and whisk
In a medium saucepan, melt butter over medium heat. Once melted, whisk in flour to create a roux. Cook for 1–2 minutes, stirring constantly, until it forms a smooth paste with a light golden hue.

2.2 Slowly add warm milk
Gradually pour in the warm milk, whisking continuously to avoid lumps. Simmer gently for 6–8 minutes, until the sauce thickens to a velvety consistency that coats the back of a spoon.

2.3 Add garlic and seasonings
Stir in the mashed roasted garlic, salt, black pepper, and nutmeg (if using). Simmer for another 2 minutes, then remove from heat.

2.4 Strain (optional)
If you want an ultra-smooth béchamel, strain through a fine mesh sieve to remove any garlic fiber or lumps.

Texture Tip: The sauce should be pourable but not runny—think the consistency of a light custard or heavy cream.

3. Cheese Layer: Triple Cheese Filling

Ingredients:

• 15 oz (425g) whole-milk ricotta

• 2 cups shredded mozzarella (low-moisture preferred)

• 1 cup grated Parmesan (freshly grated for best results)

• 1 large egg

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Half of the roasted garlic (from step 1)

• Optional: 1 tablespoon chopped parsley or basil

Instructions:

3.1 Combine cheeses
In a large mixing bowl, combine ricotta, 1 ½ cups mozzarella, and 3/4 cup Parmesan. Reserve the remaining cheese for the topping.

3.2 Add seasoning and egg
Stir in the egg, garlic, salt, pepper, and herbs if using. Mix until creamy and fully combined. This mixture should be thick but spreadable.

Substitution Tip: You can swap ricotta for mascarpone (for a richer flavor) or add a spoonful of cream cheese for extra tang.

4. Preparing the Pasta Sheets

Options:

• No-boil lasagna noodles (most convenient)

• Fresh pasta sheets (best texture)

• Regular dried noodles (requires boiling)

Instructions:

4.1 Boil if needed
If using regular dried noodles, boil in salted water according to package directions until just al dente (typically 6–8 minutes). Do not overcook—they will soften further in the oven.

4.2 Cool and dry
Lay cooked noodles flat on parchment or kitchen towels. Avoid stacking, or they’ll stick.

4.3 Fresh pasta prep
If using fresh pasta, roll to 1/16” thickness and cut into 9×6″ sheets. Blanch briefly in boiling water for 30 seconds if needed.

Pro Tip: A slightly undercooked noodle will hold its shape better after baking. For no-boil noodles, ensure your béchamel is generous so they cook fully during baking.

5. Layering the Lasagna

Assembly Strategy (for 9×13-inch dish):

• Bottom layer: béchamel only

• 3 full layers of pasta, cheese, béchamel

• Final layer topped with remaining mozzarella and Parmesan

Instructions:

5.1 Prepare baking dish
Preheat oven to 375°F (190°C). Grease the baking dish with butter or olive oil.

5.2 Start with béchamel
Spread a thin layer of béchamel across the bottom of the dish. This prevents sticking and adds moisture.

5.3 First layer
Lay pasta sheets flat across the sauce. Trim if needed to avoid overlapping too much. Spread 1/3 of the cheese mixture evenly. Spoon over a layer of béchamel (about 1/3–1/2 cup).

5.4 Repeat layers
Repeat the process two more times: pasta, cheese filling, béchamel.

5.5 Final topping
Place the last pasta layer. Spread a final thin layer of béchamel across the top. Sprinkle with remaining mozzarella and Parmesan.

Visual Tip: Your layers should be neat and level. Press gently on each pasta sheet before adding the next to prevent air gaps.

6. Baking and Resting

Instructions:

6.1 Cover and bake
Cover the lasagna with foil (nonstick side down or lightly greased). Bake for 30 minutes.

6.2 Uncover and brown
Remove the foil and continue baking for 15–20 more minutes until the top is golden and bubbly.

6.3 Rest before slicing
Remove from the oven and let it rest at least 15–20 minutes before cutting. This allows the layers to firm up and prevents the cheese and sauce from running.

Oven Variance Note: Every oven runs slightly different—watch the top carefully in the last 10 minutes to avoid over-browning.

7. Optional Toppings and Serving Ideas

Finishing Touches:

• Sprinkle with chopped parsley, basil, or thyme

• Drizzle of garlic-infused olive oil

• Freshly cracked black pepper

• Grated lemon zest (for a fresh contrast)

Serving Suggestions:

• A simple arugula salad with lemon vinaigrette

• Roasted green vegetables (zucchini, broccoli, asparagus)

• Garlic knots or keto bread (for garlic lovers!)