Tomato and Basil Lasagna
A classic Italian dish, lasagna is a hearty and comforting meal that is perfect for a family dinner. This recipe for Tomato and Basil Lasagna is a simple and straightforward version of the classic, and it is sure to please everyone at the table. The lasagna starts with a layer of no-boil lasagna noodles, which are then topped with a layer of crushed tomatoes, onion, garlic, oregano, basil, salt, and pepper. The next layer is a layer of ricotta cheese, followed by another layer of noodles, tomatoes, and cheese. The lasagna is then baked until it is bubbly and hot. This lasagna is a great way to use up leftover tomatoes, and it is also a good way to get your kids to eat their vegetables. The combination of the sweet tomatoes, salty cheese, and savory herbs is sure to please everyone.
Lasagna is a classic Italian dish that dates back to the Middle Ages. The first known lasagna recipe was published in a cookbook in Naples, Italy, in 1889. The recipe called for a simple combination of pasta, cheese, and tomato sauce. Over time, lasagna has evolved into a more complex dish, with many different variations. However, the basic ingredients remain the same: pasta, cheese, and tomato sauce. This recipe for Tomato and Basil Lasagna is a simple and straightforward version of the classic. It is made with no-boil lasagna noodles, crushed tomatoes, onion, garlic, oregano, basil, salt, pepper, and ricotta cheese. The lasagna is baked until it is bubbly and hot. This lasagna is a great way to use up leftover tomatoes, and it is also a good way to get your kids to eat their vegetables. The combination of the sweet tomatoes, salty cheese, and savory herbs is sure to please everyone.
Tomato and Basil Lasagna Tomato and Basil Lasagna Tomato and Basil Lasagna Tomato and Basil Lasagna
Prep time: 15 | Cook time: 30 | Serves: 6
Ingredients
  • 1 package (9 ounces) no-boil lasagna noodles
  • 1 jar (28 ounces) crushed tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread 1 cup of the crushed tomatoes in the bottom of a 9x13-inch baking dish.
  3. Top with half of the lasagna noodles.
  4. In a large bowl, combine the remaining crushed tomatoes, onion, garlic, oregano, basil, salt, and pepper. Spread half of the tomato mixture over the noodles.
  5. Top with half of the ricotta cheese.
  6. Repeat layers.
  7. Bake for 30-35 minutes, or until the lasagna is bubbly and hot.
  8. Let stand for 10 minutes before serving.
Why It Works
  • The no-boil lasagna noodles make this recipe quick and easy to prepare.
  • The combination of crushed tomatoes, onion, garlic, oregano, basil, salt, and pepper creates a flavorful and aromatic tomato sauce.
  • The layers of pasta, cheese, and tomato sauce create a rich and satisfying dish.
  • The lasagna is baked until it is bubbly and hot, which ensures that the cheese is melted and the pasta is cooked through.