Categories: Pasta
Ingredients
- 1/2 tsp kosher salt, plus more to taste
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- Black pepper, to taste
- 24 oz. jar marinara sauce
- 1 tbsp. Italian seasoning
- 14 lasagna noodles (not no-boil)
- 2 tbsp. salted butter
- 2 tbsp. grated Parmesan cheese
- 1 cup diced fresh mozzarella cheese
- 1/2 cup fresh ricotta cheese
- Small basil leaves, for topping
Directions
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Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and season with 1/2 tsp salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender and lightly browned, about 8 minutes.
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Add the marinara sauce, Italian seasoning, and salt and pepper to taste. Stir, then reduce the heat to low and simmer until beginning to thicken, 10 to 15 minutes.
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Meanwhile, break each lasagna noodle into 3 or 4 pieces. Add to the boiling water and cook, stirring frequently to prevent sticking, until tender, 8 to 10 minutes. Reserve 1 cup cooking water and then drain.
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Add the butter and Parmesan to the sauce and stir until it’s all combined and melted. Throw in the cooked lasagna noodles and 1/2 cup of the reserved cooking water; stir to combine, adding the rest of the reserved cooking water as needed so the noodles are well coated and a bit saucy. Add the mozzarella and stir until softened but not fully melted.
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Remove the skillet from the heat and dollop the ricotta all over the top. Sprinkle with basil leaves.