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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
35 mins
Fresh ricotta cheese makes the best topping. Try a dollop on top of spaghetti too!
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Ingredients
- 1/2 tsp.
kosher salt, plus more to taste
- 2 Tbsp.
olive oil
- 1
onion, chopped
- 2
garlic cloves, minced
Black pepper, to taste
- 1
24-ounce jar marinara sauce
- 1 Tbsp.
Italian seasoning
- 14
lasagna noodles (not no-boil)
- 2 Tbsp.
salted butter
- 2 Tbsp.
grated Parmesan cheese
- 1 cup
diced fresh mozzarella cheese
- 1/2 cup
fresh ricotta cheese
Small basil leaves, for topping
Directions
- Step 1Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and season with ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender and lightly browned, about 8 minutes.
- Step 2Add the marinara sauce, Italian seasoning and salt and pepper to taste. Stir, then reduce the heat to low and simmer until beginning to thicken, 10 to 15 minutes.
- Step 3Meanwhile, break each lasagna noodle into 3 or 4 pieces (they don’t have to be even). Add to the boiling water and cook, stirring frequently to prevent sticking, until tender, 8 to 10 minutes. Reserve 1 cup cooking water and then drain.
- Step 4Add the butter and parmesan to the sauce and stir until it’s all combined and melted. Throw in the cooked lasagna noodles and ½ cup of the reserved cooking water; stir to combine, adding the rest of the reserved cooking water as needed so the noodles are well coated and a bit saucy. Add the mozzarella and stir until softened but not fully melted.
- Step 5Remove the skillet from the heat and dollop the ricotta all over the top. Sprinkle with basil leaves.
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