Lasagna

 When oven-ready lasagna noodles are immerged into tomato-saucy layers, featuring creamy ricotta, perky parmesan, and memorable mozzarella cheeses, all melted and intermingled together for Italian-love in every bite... well, you've got one great taste! 

Ingredients

• 1 tablespoon olive oil
• 8 cloves garlic minced
• 1 small yellow onion finely diced
• 1 (25-ounce) jar pasta sauce
• 1 (15-ounce) container ricotta cheese
• 1 egg
• 1 teaspoon dried oregano
• 1 cup parmesan cheese grated
• 1/3 cup fresh basil chopped, plus more, to taste, for garnish
• 9 oven-ready lasagna noodles
• 2 1/2 cups mozzarella cheese shredded

Directions

• Preheat the oven to 350 degrees F.
• Coat a 9x13-inch baking dish with nonstick cooking spray.
• In a large skillet over medium heat, add the olive oil, the garlic, and the onion and cook, stirring frequently, until the onion has softened, about 10 minutes.
• Add the pasta sauce to the onion mixture and stir to combine. Set it aside.
• In a large bowl, add the ricotta cheese, the egg, the oregano, the parmesan cheese, and 1/3 cup of the basil and stir to combine.
• Evenly add 1/3 cup of the pasta sauce mixture to the bottom of the prepared baking dish.
• Top the sauce with 3 of the lasagna noodles and sprinkle with 1 cup of the ricotta mixture.
• Add 1 cup of the pasta sauce mixture over the ricotta mixture.
• Evenly sprinkle 1/2 cup of the mozzarella cheese over the pasta sauce layer.
• Repeat the layers once, starting with the lasagna noodles and ending with the mozzarella cheese.
• Top the mozzarella cheese with the remaining lasagna noodles, the remaining ricotta mixture, the remaining pasta sauce, and the remaining mozzarella cheese.
• Cover the lasagna with foil and bake, about 45 minutes.
• Discard the foil and bake the lasagna again, about 10 minutes.
• Transfer the lasagna to a wire rack and let stand, about 10 minutes.
• Garnish with the extra basil and serve.