Creamy Tomato Lasagna with Mascarpone Cheese

Creamy Tomato Lasagna with Mascarpone Cheese

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

Prep Time



Total Time






Meat Sauce
cup olive oil
medium carrots, chopped (1 cup)
medium stalks celery, chopped (1 cup)
large onion, chopped (1 cup)
cloves garlic, finely chopped
cup chopped fresh mushrooms (4 oz)
lb bulk Italian sausage or links (remove from casings)
lb ground chuck or lean (at least 80%) ground beef
cup white wine or nonalcoholic wine
cup whole milk
can (28 oz) diced tomatoes, drained
tablespoons tomato paste
tablespoon balsamic vinegar
teaspoons dried basil leaves
teaspoon ground black pepper
teaspoon crushed red pepper flakes
cup mascarpone cheese or cream cheese, softened
White Sauce
cup butter
cup all-purpose flour
cups whole milk
teaspoon salt
teaspoon white pepper
teaspoon freshly ground nutmeg
Cheese and Pasta
cups shredded mozzarella cheese (12 oz)
cups shredded Parmesan cheese (8 oz)
uncooked no-boil lasagna noodles (from 9- or 10-oz package)*
  1. 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.
  2. Crumble sausage and beef into saucepan. Cook 10 minutes, breaking up and stirring occasionally, until no longer pink. Drain excess fat.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.)
  7. Adjust oven rack to middle position. Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  8. In medium bowl, mix mozzarella and Parmesan; set aside.
  9. 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.
  10. 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.)
  11. 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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Instant Noodles Saying that bread, cookie or pasta dough is “cooked” means that the starch in the flour has fully absorbed the water in the dough. Depending on the thickness of the dough, this process can take minutes (as with pasta) or almost an hour (as with bread). For traditional lasagna noodles, boiling causes the dough to absorb water and cook through. The instant noodles used in this recipe have been pretreated with water; they do not need to boiled before using. The heat of baking and the moisture from the sauce cook the noodles while the lasagna bakes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 15g,
    • Trans Fat 1g),
  • Cholesterol 80mg;
  • Sodium 950mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 3g,
    • Sugars 8g),
  • Protein 29g;
Percent Daily Value*:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 3 1/2 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.