Ricotta, Mozzarella Lasagna Recipe

Prepare the Sauce

In a medium saucepan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the canned crushed tomatoes, dried oregano, salt, and sugar to the saucepan. Stir to combine.

Let the sauce simmer on low heat for about 20 minutes, stirring occasionally. Add the fresh basil at the end and stir to combine. Remove from heat.

Prepare the Cheese Mixture

In a large bowl, combine ricotta cheese, shredded mozzarella (reserve 1 cup for topping), grated Parmesan cheese, egg, salt, pepper, and chopped fresh basil. Mix until well combined.

Preheat your oven to 375°F (190°C).

In a 9x13 inch baking dish, spread a thin layer of the prepared tomato sauce on the bottom.

Layer 4 lasagna noodles over the sauce, followed by half of the ricotta cheese mixture and a layer of sauce on top.

Repeat the layering process: another 4 lasagna noodles, the remaining ricotta cheese mixture, and a layer of sauce.

Top with the final 4 lasagna noodles, the remaining tomato sauce, and sprinkle the reserved mozzarella cheese on top.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Allow the lasagna to cool for 10 minutes before slicing and serving.