The best recipes, improved

The Best Lasagna

  • Prep Time: 40m
  • Cook Time: 2h 30m
  • Total Time: 3h 15m


Ricotta Filling

  • 12 oz Ricotta cheese (we use whole milk)
  • 1 Egg
  • 1/2 tsp. Salt
  • 1 tsp. Parsley, dried (2 tsp if using fresh)


  • 12 Lasagna noodles
  • 12 oz Mozzarella cheese (shredded or sliced)
  • 1/2 c Parmesan


  1. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water according to the packaging for al dente.
  2. Drain noodles, rinse with cold water to stop the cooking, and drizzle with olive oil to keep them from getting stuck together.
  3. In a mixing bowl, combine ricotta cheese with egg, parsley, and salt.
  4. Preheat oven to 375°F.
  5. Assemble the lasagna by covering the bottom of a 8x8" baking dish with a layer of marinara sauce. Arrange 3-4 noodles evenly over the sauce to make a layer (however many fit evenly). Spread 1/2 of the ricotta cheese mixture over the noodles, and sprinkle 1/3 of the mozzarella. Add another layer of noodles, topped with sauce. Continue to stack and alternate cheeses / sauce until you run out of noodles. Top with remaining mozzarella and Parmesan cheese.
  6. Cover with foil (make sure it doesn't touch the cheese; if there's a risk, spray it with cooking spray).
  7. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes.
  8. Cool for 15 minutes before serving.