Ingredients
Scale
- 1 pound fresh lasagna noodles, cooked in boiling water in an 8-quart pot until al dente, and brushed with olive oil
- The ricotta cheese mixture
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 pound provolone cheese
- 2 cups marinara sauce
- Salt, pepper, and crushed red pepper flakes to taste
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°.
- Spread an even layer of marinara sauce on the bottom of an 8×8-inch baking dish.
- Lay noodles to cover the sauce over the bottom of the baking dish.
- Spread half of the cheese mixture over the noodles.
- Add provolone cheese on top of the creamy ricotta mixture.
- Sprinkle a layer of grated cheese over the cheese mixture.
- Repeat the layering process until all the ingredients and layers of pasta are used up.
- Top the lasagna with a final layer of marinara sauce, shredded mozzarella cheese, fresh basil leaves, and grated cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for another 15 minutes until the cheese is melted and golden brown.
- Let the lasagna cool for 5-10 minutes before cutting into servings.
- Garnish with fresh basil leaves and serve hot.