Ingredients
Scale
- 9 lasagna noodles (no-boil type)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 3 cups marinara sauce
- 1 egg
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh basil (optional, for garnish)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C).
- Prepare the Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, egg, dried oregano, garlic powder, salt, and pepper. Stir until the mixture is well-blended.
- Layer the Base: Spread 1 cup of marinara sauce evenly across the bottom of a baking dish. This will prevent the noodles from sticking and add flavor to the base.
- First Layer: Place 3 no-boil lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture over the noodles, followed by 1 cup of shredded mozzarella, and then another cup of marinara sauce.
- Repeat Layers: Repeat the layering process twice more, using the remaining ricotta mixture and mozzarella cheese.
- Top Layer: For the final layer, place the remaining noodles on top. Pour the remaining marinara sauce over the noodles, ensuring they are completely covered. Finish by sprinkling the grated Parmesan and any leftover mozzarella cheese on top.
- Bake: Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes.
- Finish Baking: Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Cool and Serve: Allow the lasagna to cool for 10 minutes before serving. This helps the layers set and makes it easier to slice. Garnish with fresh basil if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 320
- Sodium: 600mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g