Baked Four-Cheese Lasagna with Fresh Basil
Layers of tender pasta, ricotta, mozzarella, Parmesan, and provolone cheeses baked to bubbly perfection with fresh basil notes. This Italian-inspired pasta recipe, ready in about 75 minutes, pairs lasagna noodles, ricotta cheese, shredded mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.
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, chopped fresh basil leaves
- 1 large egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 cloves minced garlic
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Baked Four-Cheese Lasagna with Fresh Basil take to make?
Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Four-Cheese Lasagna with Fresh Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lasagna noodles from drying out.
Can I substitute ingredients in Baked Four-Cheese Lasagna with Fresh Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Four-Cheese Lasagna with Fresh Basil for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Four-Cheese Lasagna with Fresh Basil?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
