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Layered Lasagna with Marinara and Fresh Basil

Layered Lasagna with Marinara and Fresh Basil

Layered Lasagna with Marinara and Fresh Basil is a comforting dish that brings the warmth of Italian cooking right to your kitchen. This easy weeknight dinner is perfect for busy evenings when you crave something satisfying yet simple to prepare. With its rich marinara sauce, gooey melted cheese, and fragrant fresh basil, this lasagna will have everyone asking for seconds.

Why You’ll Love This Recipe

This layered lasagna is not just delicious; it’s also straightforward to assemble. The combination of flavors and textures makes it a family favorite.

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  • Quick to prepare: Perfect for a weeknight meal.
  • Hearty and filling: A satisfying dish that pleases everyone.
  • Customizable: Easily adapt with your favorite ingredients.
  • Great for leftovers: Tastes even better the next day!

Ingredients

  • 9 lasagna noodles
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil leaves, chopped
  • 1 egg
  • 1 cup ricotta cheese

How to Make Layered Lasagna with Marinara

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a skillet, heat the olive oil over medium heat. Add the minced garlic, dried oregano, salt, and black pepper. Sauté for 1-2 minutes until fragrant.
  4. In a bowl, mix the ricotta cheese, egg, chopped basil, and a pinch of salt and pepper. Stir until well combined.
  5. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
  6. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and 1 cup of marinara sauce.
  7. Repeat the layers: add 3 more lasagna noodles, the remaining ricotta mixture, another third of the mozzarella, and 1 cup of marinara sauce.
  8. Top with the final 3 lasagna noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheese.
  9. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  10. Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving.

Tips for the Best Results

  • Ensure you use enough sauce between layers to keep the noodles moist.
  • Let the lasagna rest before cutting to help it hold its shape.
  • Feel free to add sautéed vegetables like spinach or mushrooms for extra nutrition.

Easy Variations

  • Swap the ricotta for cottage cheese for a lighter option.
  • Use ground beef or Italian sausage for a meatier lasagna.
  • Incorporate roasted vegetables like zucchini or bell peppers for added flavor.

What to Serve With It

  • A crisp green salad with a tangy vinaigrette.
  • Garlic bread or breadsticks for dipping in sauce.
  • A side of steamed broccoli or green beans for a colorful plate.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through. For best results, reheat in the oven at 350°F (175°C) for 20 minutes.

Recipe Card

Layered Lasagna with Marinara and Fresh Basil
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8 servings

Ingredients:

  • 9 lasagna noodles
  • 3 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil leaves, chopped
  • 1 egg
  • 1 cup ricotta cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. In a skillet, heat the olive oil over medium heat. Add the minced garlic, dried oregano, salt, and black pepper. Sauté for 1-2 minutes until fragrant.
  4. In a bowl, mix the ricotta cheese, egg, chopped basil, and a pinch of salt and pepper. Stir until well combined.
  5. Spread 1 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
  6. Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, a third of the mozzarella cheese, and 1 cup of marinara sauce.
  7. Repeat the layers: add 3 more lasagna noodles, the remaining ricotta mixture, another third of the mozzarella, and 1 cup of marinara sauce.
  8. Top with the final 3 lasagna noodles, the remaining marinara sauce, and the remaining mozzarella and Parmesan cheese.
  9. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  10. Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving.

Notes:
Store leftovers in the refrigerator for up to 4 days. Reheat in the oven or microwave until warmed through.

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