Cheesy Lasagna with Homemade Red Sauce
5 min prep
50 min cook
Serves 8
Ingredients
- 1 tbsp Olive oil
- 3 Garlic cloves, chopped
- 1/2 cup Yellow onions, chopped
- 28 oz Canned peeled tomatoes with basil
- 1/4 tsp Crushed red pepper
- 4 tsp Italian seasoning, divided use
- 1 1/3 cups Whole milk ricotta
- 2 cups Shredded mozzarella cheese, divided use
- 1/3 cup Parmesan cheese, grated
- 1 Large eggs
- 9 Lasagna pasta, prepared according to package instructions
Shop ingredients
- Item, H-E-B Extra Virgin Olive Oil. Quantity: 1 each. Price: $8.61.
- Item, H-E-B Fresh Peeled Garlic Cloves. Quantity: 1 each. Price: $5.18.
- Item, Fresh Yellow Onion. Quantity: 1 each. Price: $0.70.
- Item, Alessi Whole Peeled San Marzano Tomatoes with Basil. Quantity: 1 each. Price: $5.38.
- Item, H-E-B Crushed Red Pepper. Quantity: 1 each. Price: $2.58.
- Item, H-E-B Italian Seasoning. Quantity: 1 each. Price: $1.75.
- Item, H-E-B Whole Milk Ricotta Cheese. Quantity: 1 each. Price: $2.80.
- Item, Kraft Mozzarella Shredded Cheese with a Touch of Philadelphia. Quantity: 1 each. Price: $3.06.
- Item, Boar's Head Premium Imported Parmesan Cheese. Quantity: 1 each. Price: $6.74.
- Item, Central Market Pasture Raised Large Brown Eggs. Quantity: 1 each. Price: $8.75.
- Item, Barilla Wavy Lasagne Pasta. Quantity: 1 each. Price: $2.57.
Instructions
- Preheat oven to 375°F.
- In a medium sauce pot over medium-high heat add oil and once hot, add chopped garlic. Stirring constantly, cook 2 to 3 minutes or until edges start to brown.
- Once browned, add onion and cook an additional 2 minutes.
- Add canned tomatoes, chili flakes and 3 teaspoons Italian seasoning. Cook 20 minutes and, using a wooden spoon, break apart tomatoes until chunky.
- While sauce cooks, in a large bowl combine ricotta, remaining Italian seasoning, 1 cup shredded mozzarella, grated Parmesan and egg. Mix until completely incorporated.
- To layer lasagna, coat the bottom of a 9x13-inch dish with about 1 cup of sauce then top with 3 lasagna noodles.
- Once first layer of pasta is placed, top with a third of ricotta mixture, another layer of sauce, lasagna noodles and repeat until pasta, ricotta mixture and sauce is utilized; last layer should be sauce.
- Top lasagna with remaining mozzarella cheese and cover with foil. Bake about 30 minutes or until bubbly and pasta is tender.
- Chef's Note: Serve with crispy Italian bread or cheesy garlic bread.
Nutrition
Nutrition Facts
8 servings
- Amount Per ServingCalories320
- % Daily Value*
- Total Fat
- 15g
- 23%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 510mg
- 21%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 2g
- Sugars
- 5g
- Protein
- 17g
- Vitamin C
- 30%
- Calcium
- 30%
- Iron
- 10%
- Vitamin A
- 20%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.