Description
A fresh and flavorful Lasagna Caprese that combines layers of tender lasagna noodles with creamy ricotta, melted mozzarella, savory marinara sauce, and juicy tomato slices, all enhanced by fragrant fresh basil and a sprinkle of Parmesan cheese. This Italian-inspired baked pasta dish makes a perfect family dinner with a delightful balance of cheese, herbs, and tomato.
Ingredients
Scale
Lasagna Components
- 9 lasagna noodles, cooked and drained
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 large tomato, thinly sliced
- Fresh basil leaves (plus more for garnish)
- Salt and black pepper to taste
- Olive oil, for drizzling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Layer Ingredients: In a greased baking dish, start layering by placing cooked lasagna noodles, add a spoonful of marinara sauce, dollops of ricotta cheese, sprinkle with shredded mozzarella, arrange tomato slices, sprinkle grated Parmesan, and scatter torn fresh basil leaves.
- Repeat Layers: Continue layering the noodles and toppings until all ingredients are used, finishing the top with sauce, cheese, and tomato slices for a beautiful presentation.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes to allow the flavors to meld and the cheese to melt.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes to set before garnishing with fresh basil leaves and serving.
Notes
- Ensure noodles are cooked al dente to prevent over-softening during baking.
- You can substitute fresh mozzarella slices for shredded mozzarella if preferred.
- For extra flavor, drizzle a bit of olive oil over the top before baking.
- If you like a bit of spice, add a pinch of red pepper flakes to the marinara sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated.
