Baked Cheese Lasagna Recipe

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

Mix ricotta filling

In a medium bowl, combine the ricotta cheese, egg, minced garlic, chopped parsley, chopped basil (or dried basil), salt, and black pepper. Stir until smooth and evenly combined. Set aside.

Spread 1 cup of marinara sauce in the bottom of the prepared baking dish, creating an even layer to keep the noodles from sticking.

Place 4 oven-ready lasagna noodles in a single layer over the sauce. They should slightly overlap to cover the pan; trim one noodle if needed.

Spoon and gently spread one-third of the ricotta mixture over the noodles in an even layer (about 8 oz ricotta mixture).

Sprinkle 1 cup of shredded mozzarella evenly over the ricotta layer and then sprinkle 1/4 cup of grated Parmesan on top.

Spread 1 cup of marinara sauce evenly over the cheese layer.

Repeat the layering two more times: noodles (4 pieces), one-third of the ricotta mixture, 1 cup mozzarella + 1/4 cup Parmesan, and 1 cup marinara. Finish with a final layer of 4 noodles, the remaining marinara (about 1 cup), and the remaining 1 cup mozzarella and 1/4 cup Parmesan on top.

If desired, sprinkle red pepper flakes lightly over the top for a touch of heat.

Cover the baking dish tightly with aluminum foil (tent slightly so cheese doesn't stick) and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15–20 minutes, until the cheese on top is melted and lightly golden and the sauce is bubbling around the edges. Internal temperature should reach about 160–165°F (71–74°C).

Remove from oven and let the lasagna rest uncovered for 10–15 minutes to set. This makes slicing cleaner and helps the layers hold.

Slice into 8 equal pieces. Garnish each serving with fresh basil leaves. Serve hot.