Tomato and Ricotta Lasagna

Ingredients

Ingredients

• 1 pound dry lasagna noodles
• 28 oz crushed tomatoes
• 1 pound ricotta cheese
• 1 pound grated mozzarella cheese
• 1/2 cup grated parmesan or pecorino cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried parsley
• 1/2 tsp dried marjoram
• 1/4 tsp dried chili flakes
• 1/4 tsp black pepper
• 4-6 leaves fresh basil

Instructions

1. Preheat the oven to 350°F (180°C).
2. Spread a layer of crushed tomatoes on the bottom of an 8-inch (20 cm) square baking pan. Drizzle with a little olive oil and season lightly with salt, garlic powder, onion powder, dried oregano, basil, parsley, marjoram, chili flakes, and pepper.
3. Lay the first layer of dry lasagna noodles over the tomatoes (no need to parboil; trim to fit if necessary and dust lightly with salt).
4. Spread a layer of ricotta cheese over the noodles, then sprinkle with some grated mozzarella and parmesan (or pecorino).
5. Add another layer of crushed tomatoes, drizzle with olive oil, and season lightly.
6. Repeat with a second layer of noodles, dusted with salt, followed by more ricotta, mozzarella, and parmesan.
7. Continue layering until the pan is full, ending with a layer of tomatoes topped with cheese.
8. Cover the pan with foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
9. Top with grated mozzarella and broil until golden.
10. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil.

Notes

You may not need the full amount of noodles, tomatoes, or cheese depending on your pan size; adjust layers as needed. For a dairy-free version, substitute ricotta with a plant-based alternative and use vegan cheese.