Ventricle Lasagna
A layered pasta dish with rich tomato sauce, creamy ricotta, and herb-infused layers for a 'fluid' experience. This italian-inspired pasta ready in about 70 minutes pairs cooked al dente lasagna noodles, tomato sauce, crumbled ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 oz, cooked al dente lasagna noodles
- 2 cups tomato sauce
- 1 cup, crumbled ricotta cheese
- 1/2 cup, grated parmesan cheese
- 2, beaten eggs
- 1/4 cup, chopped fresh basil
- 2 cloves, minced garlic
- 1 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves, sauté for 30 seconds until fragrant. Stir in 2 cups tomato sauce and 1/4 cup chopped fresh basil, simmer for 5 minutes.
- Step 2: In a bowl, mix 1 cup ricotta, 1/2 cup grated parmesan, 2 beaten eggs, and 1/2 tsp salt. Set aside.
- Step 3: In a 9x13-inch baking dish, layer 4 lasagna noodles, 1/3 of the tomato sauce, 1/3 of the ricotta mixture, and 1/3 of the parmesan. Repeat layers twice, then top with remaining noodles and sauce. Bake at 375°F (190°C) for 25 minutes. Let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ventricle Lasagna take to make?
Total time is about 70 minutes (30 min prep + 40 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 Ventricle Lasagna?
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 tomato sauce from drying out.
Can I substitute ingredients in Ventricle Lasagna?
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 Ventricle Lasagna 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 Ventricle Lasagna?
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.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★★
Absolutely wonderful.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
