House Lasagna (v) Recipe

Sauté aromatics

Heat 2 tablespoons extra-virgin olive oil in a medium saucepan over medium heat. Add the finely diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to caramelize slightly. Add the 28 oz crushed tomatoes, 1 teaspoon sugar (if using), 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1 teaspoon red pepper flakes (optional). Bring to a gentle simmer.

Simmer

Reduce heat to low and simmer, uncovered, for 20–25 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning. Keep warm until assembly.

Prepare ricotta mixture

In a medium bowl combine 2 cups ricotta cheese, 1 large egg, 2 tablespoons chopped fresh basil, 1 teaspoon dried oregano, 1 teaspoon salt, 1 teaspoon black pepper, and 3 tablespoons grated Parmesan. Stir until smooth and evenly seasoned.

Preheat oven and prepare dish

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon olive oil to prevent sticking.

Assemble the lasagna

Spread 1 cup of the marinara sauce evenly across the bottom of the prepared dish. Arrange 4 oven-ready lasagna noodles in a single layer over the sauce to cover the bottom (trim noodles if needed). Spoon and spread half of the ricotta mixture (about 1 cup) evenly over the noodles. Sprinkle 1 cup of shredded mozzarella over the ricotta. Add 1 cup of marinara sauce over the cheese layer. Repeat: add another layer of 4 noodles, the remaining ricotta mixture, 1 cup mozzarella, and 1 cup marinara. Top with the remaining 4 noodles, spread the remaining marinara sauce evenly over the top, then sprinkle the remaining 1 cup shredded mozzarella and an additional 3 tablespoons grated Parmesan evenly across the surface.

Cover and bake

Cover the baking dish tightly with aluminum foil (spray foil with nonstick spray or tent so it does not touch cheese). Bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10–15 minutes, until the cheese is bubbly and golden at the edges and sauce is simmering.

Rest and garnish

Remove lasagna from oven and let rest, uncovered, for 10–15 minutes to set (this makes slicing cleaner). Garnish with torn fresh basil leaves and extra grated Parmesan before serving.

Before serving, scatter fresh basil leaves over individual portions and sprinkle extra grated Parmesan to taste.