Description

Ever dreamed of a lasagna that’s bursting with fresh tomatoes, basil, and gooey cheese but doesn’t take all day to make? What if you could have it ready in just 50 minutes? Lasagna Caprese is your answer—a quick, easy twist on classic lasagna that combines the bright flavors of a Caprese salad with creamy, cheesy goodness.

Ingredients

Here’s the lineup for 4-6 servings. Each ingredient brings something special to the table, and I’ll include why it’s key plus swaps for flexibility.

Quattro formaggi agnolotti (two 9-ounce packages): These cheese-filled pasta pockets are the shortcut to lasagna heaven. Packed with four cheeses (usually ricotta, mozzarella, parmesan, and fontina), they’re creamy and flavorful. Sub: Any cheese-filled ravioli or tortellini. For homemade, use cooked lasagna noodles with ricotta spread.
Heavy cream (1 1/2 cups): Creates a rich, velvety sauce that ties everything together. Sub: Half-and-half for a lighter option, or a dairy-free cream for vegan diets.
Shallot (1, minced): Adds a mild, sweet onion flavor to the sauce. Sub: A small onion or 1 teaspoon onion powder in a pinch.
Grated Parmesan (1/4 cup, plus more for serving): Brings nutty, salty depth and a golden crust when baked. Sub: Pecorino Romano or nutritional yeast for a vegan twist.
Kosher salt and freshly ground black pepper: Basics that enhance all flavors. Adjust to taste.
Plum tomatoes (8-10, thinly sliced): Juicy and less watery than other tomatoes, they add fresh flavor and vibrant color. Sub: Heirloom or beefsteak tomatoes, or canned drained tomatoes for off-season.
Fresh basil leaves (1 cup): Brings that classic Caprese freshness and aroma. Sub: Dried basil (1 tablespoon) if fresh isn’t available, but fresh is best.
Part-skim mozzarella (8 ounces, thinly sliced): Melts into gooey, stretchy layers. Part-skim keeps it lighter. Sub: Fresh mozzarella for creamier texture or vegan mozzarella for dairy-free.

These ingredients are easy to find, and many are pantry staples. The mix of protein-packed cheese, antioxidant-rich tomatoes, and fresh basil makes this a balanced dish that feels like a treat.

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta: Bring a pot of salted water to a boil and cook the two 9-ounce packages of quattro formaggi agnolotti according to package directions (usually 3-5 minutes). Drain well. Tip: Don’t overcook—slightly firm pasta holds up better when baked.
Make the cream sauce: In a large skillet, combine 1 1/2 cups heavy cream and 1 minced shallot. Bring to a boil over medium-high heat, stirring occasionally. Lower to medium-low and simmer for about 2 minutes to thicken slightly. Stir in 1/4 cup grated Parmesan and season with salt and pepper to taste. Tip: Stir constantly to prevent scorching, and taste to adjust seasoning.
Layer the base: Spread a thin layer of cream sauce in the bottom of a 9-by-11-inch baking dish. Add half the cooked agnolotti in an even layer. Tip: If agnolotti stick together, gently separate them to cover the dish evenly.
Add toppings: Layer half the sliced plum tomatoes (8-10 total), 1/2 cup fresh basil leaves, and three-quarters of the 8 ounces sliced mozzarella over the pasta. Tip: Overlap tomatoes slightly for full coverage and pretty presentation.
Finish layering: Add the remaining agnolotti, then top with the rest of the tomatoes, basil, and mozzarella. Pour the remaining cream sauce evenly over the top. Tip: Use a spoon to spread the sauce so every bite is creamy.
Bake: Place the dish in the oven and bake at 350°F for 25 minutes, until golden and bubbly. Tip: If it’s not golden enough, broil for 1-2 minutes, watching closely to avoid burning.
Cool and serve: Let the lasagna cool for 5 minutes to set. Sprinkle with extra Parmesan before serving. Tip: Cooling makes it easier to cut clean portions.