Ingredients
Scale
- For the Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 28 ounces canned whole tomatoes, crushed
- 2 teaspoons Italian seasoning (oregano, basil, thyme)
- 1 teaspoon sugar
- Salt and pepper to taste
- For the Ricotta Mixture:
- 15 ounces ricotta cheese
- 1 large egg, beaten
- ½ cup Parmesan cheese, grated
- ½ teaspoon salt
- 2 tablespoons fresh basil or parsley, chopped
- For the Layers:
- 12 lasagna noodles (traditional or no-boil)
- 2 cups shredded mozzarella cheese
- Optional: ½ cup grated Parmesan for topping
Instructions
- Prepare the Sauce:
- Heat olive oil in a large skillet over medium heat.
- Sauté garlic and onion until fragrant and softened, about 2-3 minutes.
- Add crushed tomatoes, Italian seasoning, sugar, salt, and pepper. Stir well.
- Let the sauce simmer for at least 30 minutes to enhance flavors.
- Make the Ricotta Mixture:
- In a bowl, mix ricotta cheese, beaten egg, Parmesan cheese, salt, and fresh herbs.
- Stir until smooth and well combined.
- Cook the Noodles (if using traditional):
- Bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions. Drain and set aside.
- Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
- Place a layer of noodles over the sauce, slightly overlapping them.
- Spread a layer of ricotta mixture over the noodles, then a layer of sauce, and sprinkle with mozzarella.
- Repeat layers until all ingredients are used, ending with sauce and a generous layer of mozzarella and Parmesan on top.
- Bake:
- Cover the dish with aluminum foil (spray with nonstick spray to avoid sticking).
- Bake for 25 minutes, then uncover and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- Rest and Serve:
- Let the lasagna rest for 10 minutes before slicing. This helps the layers set for clean cuts.
Notes
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes
Calories: 420 kcal per serving | Servings: 8
