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Lasagna with Ricotta and Mozzarella

Lasagna with Ricotta and Mozzarella

Indulge in the ultimate comfort food with this Lasagna with Ricotta and Mozzarella recipe. Perfect for family dinners or special occasions, it’s creamy, cheesy, and unforgettable.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 noodles lasagna noodles (oven-ready or boiled)
  • 2 cups ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg
  • 1 jar marinara sauce (24 oz)
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • to taste salt and pepper
  • 2 tbsp olive oil
  • for garnish fresh parsley

Equipment

  • Large Mixing Bowl
  • Spatula
  • Measuring Cups and Spoons
  • 9x13-inch Baking Dish
  • Cutting Board and Knife

Method
 

  1. Gather all ingredients, and boil lasagna noodles if not using oven-ready.
  2. Mix ricotta, egg, half of the Parmesan, and a pinch of salt and pepper in a bowl.
  3. Heat olive oil in a pan over medium heat, add minced garlic, and sauté until fragrant.
  4. Stir in marinara sauce, dried basil, and oregano, then simmer for 5 minutes.
  5. Layer sauce in a baking dish, add noodles, half of the ricotta mixture, mozzarella, and sauce; repeat layers.
  6. Cover with foil and bake at 375°F for 25 minutes, then remove foil and bake for another 15 minutes.
  7. Let it rest for 10 minutes before slicing.

Nutrition

Calories: 400kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 6mgCalcium: 25mgIron: 15mg

Notes

For a twist, add spinach between the ricotta and noodles for extra nutrients and flavor.
Store leftovers in an airtight container for up to 4 days; freeze for longer storage.
Using high-quality ingredients enhances flavor, so opt for fresh mozzarella and real Parmesan.
You can assemble the lasagna ahead of time and refrigerate for up to 24 hours or freeze for longer.
Avoid overcooking the pasta and let the lasagna rest before serving for clean slices.
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