Description
A warm, comforting tomato lasagna built with tender no-boil noodles, rich ricotta, melty mozzarella, and a savory homemade tomato sauce—perfect for sharing with loved ones.
Ingredients
9 no-boil lasagna noodles
28 oz canned diced tomatoes (high-quality)
15 oz whole milk ricotta cheese
2 cups low-moisture shredded mozzarella cheese
½ cup freshly grated Parmesan cheese
1 cup fresh basil leaves, chopped
2 Tbsp olive oil
3 cloves garlic, minced
1 medium onion, chopped
Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until golden, about 5 minutes.
- Add diced tomatoes, salt, and pepper. Simmer for 15 minutes until sauce thickens.
- Mix ricotta cheese with half the chopped basil until smooth.
- Spread a thin layer of tomato sauce on the bottom of a baking dish.
- Arrange 3 lasagna noodles over the sauce.
- Spread one-third of the ricotta mixture over noodles, then sprinkle with one-third of the mozzarella.
- Repeat layers once more (noodles, ricotta, mozzarella).
- Add final layer of noodles topped with remaining tomato sauce, mozzarella, Parmesan, and remaining basil.
- Cover with foil and bake 25 minutes.
- Remove foil and bake an additional 15–20 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Add cooked ground beef, Italian sausage, or meatballs to the tomato sauce for a meaty version.
- Incorporate spinach, mushrooms, zucchini, or roasted peppers for more veggies.
- Swap mozzarella with fontina or provolone for creamier cheese layers.
- Add crushed red pepper flakes to sauce or sprinkle on top for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 7g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
