A delightful twist on the classic lasagna, featuring a creamy tomato basil sauce and a rich ricotta filling.
Heat the olive oil in a Dutch oven over medium heat until shimmering.
Ensure the oil is hot enough to sauté the onions effectively.
Add the onions and cook until softened, about 3 minutes.
Stir frequently to prevent the onions from browning.
Stir in the garlic and cook until fragrant, about 30 seconds.
Garlic burns quickly, so keep an eye on it.
Add the tomato puree, diced tomatoes, heavy cream, salt, and pepper. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the basil leaves and remove from heat.
Add the basil at the end to preserve its fresh flavor.
In a mixing bowl, combine ricotta cheese, parmesan cheese, egg, salt, and pepper.
Mix until the ingredients are evenly incorporated.
Spread a layer of sauce in the bottom of a 9x13-inch baking dish.
This prevents the noodles from sticking to the dish.
Layer 3 lasagna noodles over the sauce.
Ensure the noodles do not overlap.
Spread a portion of the ricotta filling over the noodles.
Use a spatula to spread the filling evenly.
Sprinkle mozzarella cheese over the ricotta filling.
Distribute the cheese evenly for consistent flavor.
Repeat the layering process two more times, ending with a layer of sauce and mozzarella on top.
Press down gently to compact the layers.
Cover the dish with aluminum foil and bake at 375°F for 25 minutes.
Covering the dish ensures even cooking.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Letting the cheese brown adds a delightful texture.
Let the lasagna cool for 10 minutes before serving.
Cooling allows the layers to set for easier slicing.
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