Baked Four-Cheese Lasagna with Fresh Basil

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layers of tender pasta, ricotta, mozzarella, Parmesan, and provolone cheeses baked to bubbly perfection with fresh basil notes. This Italian pasta recipe, ready in about 75 minutes, pairs lasagna noodles, ricotta cheese, and shredded mozzarella cheese for a weeknight-friendly dinner. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 45 min Serves 6 Italian cuisine 480 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 sheets lasagna noodles
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
6 slices sliced provolone cheese
4 cups marinara sauce
1/4 cup fresh basil leaves, chopped
1 large egg
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
2 cloves minced garlic

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil, add 12 lasagna noodles, and cook for 8 minutes until al dente. Drain and lay flat on a sheet to prevent sticking.
Step 2: In a medium bowl, combine 1 1/2 cups ricotta cheese, 1 large egg, 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until smooth.
Step 3: In a 9x13-inch baking dish, spread 1 cup marinara sauce evenly on the bottom. Layer 4 noodles over the sauce. Spread half the ricotta mixture over the noodles, then sprinkle 1 cup shredded mozzarella, 1/2 cup grated Parmesan, and 3 slices provolone. Drizzle 1 cup marinara sauce over the cheese.
Step 4: Repeat layering with remaining noodles, ricotta mixture, mozzarella (1 cup), Parmesan (1/2 cup), provolone (3 slices), and 2 cups marinara sauce. Finish with remaining 1 cup mozzarella and 1/4 cup Parmesan on top.
Step 5: Cover tightly with foil and bake for 30 minutes. Remove foil and bake uncovered for 15 minutes until cheese is bubbly and golden. Let rest for 10 minutes before serving.