Ingredients
Scale
- 12 lasagna noodles
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the lasagna noodles in a large pot of boiling salted water until al dente. Drain and set aside.
- In a bowl, combine ricotta cheese, grated Parmesan, chopped parsley, salt, pepper, and a little nutmeg if desired. Mix until smooth and well blended.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Pour in marinara sauce, add oregano and basil, then simmer for about 10 minutes.
- In a baking dish, spread a thin layer of marinara sauce. Place a layer of cooked noodles over the sauce, spread half of the ricotta mixture, then sprinkle with shredded mozzarella. Repeat layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Preheat your oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and broil for an additional 3-5 minutes until bubbly and golden.
Notes
- Allow the lasagna to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil. To reheat, bake directly from frozen or microwave until warmed through.
- Feel free to add your favorite herbs or switch up the cheeses to customize the flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of the dish)
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 80 mg