Description
This Roasted Tomato and Basil Ribboned Lasagna is a family-friendly meal that elevates traditional lasagna with vibrant, fresh flavors and simple shortcuts. It’s a go-to for busy weeknights, filling the kitchen with sweet roasted tomato and fresh basil aromas.
Ingredients
- 12 sheets no-boil lasagna noodles
- 15 oz ricotta cheese
- 16 oz mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 28 oz marinara sauce
- 1 pint cherry tomatoes
- 0.5 cup fresh basil, ribboned
- 1 lb ground beef or Italian sausage (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 large egg
Instructions
- Prep Your Roasted Tomato and Basil Ribbons: Preheat oven to 400 degrees F (200 degrees C). Toss cherry tomatoes with 2 tablespoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon pepper on a sheet pan. Roast for 15-20 minutes until tender and slightly burst. Once cooled slightly, gently stir in the fresh basil ribbons.
- Assemble Your Meat Sauce (Optional): If using, brown 1 lb ground beef or sausage in a large skillet over medium-high heat for 8-10 minutes until no longer pink. Drain any fat. Stir in the marinara sauce and simmer gently for 10 minutes.
- Mix the Cheeses: In a large bowl, combine 15 oz ricotta, half of the shredded mozzarella, 0.5 cup grated Parmesan, 1 large egg, 0.5 teaspoon salt, and 0.25 teaspoon pepper. Stir until well combined and creamy.
- Layer with Ease: Spread about 0.5 cup of marinara sauce at the bottom of a 9×13 inch baking dish. Place a single layer of no-boil lasagna noodles. Spread half of the ricotta mixture evenly over the noodles. Add a layer of meat sauce (if using). Scatter half of the roasted tomato and basil ribbons. Repeat the layers: noodles, remaining ricotta, remaining meat sauce, and the rest of the tomatoes. Top with a final layer of noodles, the remaining marinara, and the rest of the mozzarella. (Splash an extra 0.25 cup of marinara over the top if it looks dry).
- Bake to Golden Perfection: Cover the baking dish with foil and bake at 375 degrees F (190 degrees C) for 30 minutes, until bubbly. Uncover and bake for another 15-20 minutes, or until the cheese is melted, golden brown, and slightly crisp at the edges. Let rest for 10-15 minutes before serving for easier slicing.
Notes
Always let lasagna rest for 10-15 minutes before slicing to allow the layers to set and prevent it from falling apart. Ensure noodles are fully covered by sauce to cook evenly. Don’t overfill the baking dish to prevent spills.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 200 g)
- Calories: 400 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg