ngredients
- 1/2 tsp. kosher salt, plus more to taste
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- Black pepper, to taste
- 1 24-ounce jar marinara sauce
- 1 tbsp. Italian seasoning
- 14 lasagna noodles (not no-boil)
- 2 tbsp. salted butter
- 2 tbsp. grated Parmesan cheese
- 1 c. diced fresh mozzarella cheese
- 1/2 c. fresh ricotta cheese
- Small basil leaves, for topping
Directions
- 1. 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 ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is tender and lightly browned, about 8 minutes.
- 2. 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.
- 3. Meanwhile, break each lasagna noodle into 3 or 4 pieces (they don’t have to be even). 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.
- 4. Add the butter and parmesan to the sauce and stir until it’s all combined and melted. Throw in the cooked lasagna noodles and ½ 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.
- 5. Remove the skillet from the heat and dollop the ricotta all over the top. Sprinkle with basil leaves.
Source: Pioneer Women
