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Ingredients
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Pasta & assembly
Tomato sauce
Optional garnish
Method
Tomato sauce
- 1
Sauté aromatics
Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add 3 minced garlic cloves and cook 30–60 seconds until fragrant.
- 2
Build sauce
Stir in 2 tbsp tomato paste and cook 1 minute. Add the 28 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer.
- 3
Simmer
Reduce heat to low and simmer, partially covered, 20–30 minutes to thicken and meld flavors, stirring occasionally. Taste and adjust seasoning (salt, pepper, or a pinch more sugar). Keep warm off heat until assembly.
Pasta & assembly
- 4
Cook noodles
Bring a large pot of salted water to a rolling boil. Add 12 lasagna noodles and cook until al dente according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking. Drain and lay noodles flat on a lightly oiled baking sheet or clean towel to prevent sticking.
- 5
Prepare cheese mixture
In a medium bowl combine 2 cups ricotta cheese, 1 egg, 2 tbsp chopped fresh basil (or 1 tsp dried), 1 tsp salt, and 1 tsp black pepper. Stir until smooth. Fold in 1/2 cup of the grated Parmesan (reserve remaining for topping).
- 6
Preheat oven
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- 7
Assemble lasagna
Spread about 1 cup of the tomato sauce evenly on the bottom of the prepared baking dish to prevent sticking. Arrange 4 cooked lasagna noodles in a single layer over the sauce (overlap edges slightly if needed). Spoon and spread one-third of the ricotta mixture (about 2/3 cup) over the noodles. Dollop and spread about 1 cup of the tomato sauce over the ricotta layer. Sprinkle 1 cup shredded mozzarella over the sauce and 1/4 cup grated Parmesan. Repeat the layering twice more: noodles (4), ricotta (1/3), sauce (1 cup), mozzarella (1 cup), Parmesan (1/4 cup). Finish with a final layer of noodles, the remaining tomato sauce (about 1 cup), remaining 1 cup mozzarella, and remaining 1/2 cup grated Parmesan on top.
- 8
Cover and bake
Cover the baking dish tightly with aluminum foil (tent slightly so foil doesn't touch cheese) and bake in the preheated 375°F (190°C) oven for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is bubbly and golden.
- 9
Rest and serve
Remove lasagna from oven and let rest uncovered for 10–15 minutes to set for easier slicing. Garnish with chopped fresh parsley if desired. Slice into 8 equal portions and serve warm.