Description
Lasagna noodles are more than just pasta—they’re the foundation of comfort. Whether layered in a bubbling bake or stirred into soup, they bring warmth to any meal. This recipe is cozy, no-fail, and perfect for fall traditions.
Ingredients
- 12 lasagna noodles (regular or no-boil)
- 1 tablespoon olive oil
- Salt for boiling water
- Optional for full lasagna assembly:
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan
- 1 large egg
- 2 cups marinara sauce (homemade or store-bought)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Fresh basil for garnish
Instructions
- Boil the noodles: Bring a large pot of water to a rolling boil. Add salt and olive oil. Drop in noodles one at a time, stir gently. Cook 8–10 minutes or per package instructions.
- Drain and cool: Drain noodles and rinse under cool water. Lay flat on a towel or parchment paper. Don’t stack.
- Use or store: Use immediately or coat lightly with oil, cover, and refrigerate for up to 3 days.
- Use a deep dish: Choose a deep pan for proper layering without overflow.
- Slightly undercook if baking: Undercook noodles by 1–2 minutes so they finish in the oven.
- Add flavor to layers: Mix spices into ricotta for extra depth.
- No-boil noodles: Ensure sauce is extra saucy to help them soften.
Notes
For gluten-free, use your favorite GF noodles. Store cooked noodles for up to 3 days or freeze assembled lasagna for 3 months. Try creative variations like butternut squash lasagna, lasagna noodle soup, or even dessert lasagna with pumpkin streusel.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Pasta
- Method: Boiled
- Cuisine: Italian