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Caprese Lasagna with Fresh Tomatoes & Basil

Caprese Lasagna
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This Caprese Lasagna combines classic Italian flavors of tomato, mozzarella, and basil in a comforting, layered pasta dish. It’s a fresh take on traditional lasagna, perfect for a family meal or special occasion.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup vegetable broth
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound fresh mozzarella cheese, thinly sliced
  • 1 pint cherry tomatoes, halved

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  2. Stir in crushed tomatoes, diced tomatoes, vegetable broth, basil, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer, then reduce heat and cook for at least 20 minutes, or up to 1 hour, stirring occasionally.
  3. Preheat oven to 375°F (190°C).
  4. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  5. In a medium bowl, combine ricotta cheese, egg, 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  6. Spread a thin layer of tomato sauce in the bottom of a 9×13 inch baking dish.
  7. Arrange 3-4 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the mozzarella slices and half of the halved cherry tomatoes.
  8. Spoon about 1 cup of tomato sauce over the cheese and tomatoes.
  9. Repeat the noodle, ricotta, mozzarella, tomato, and sauce layers.
  10. Top with the remaining noodles, then the remaining sauce. Sprinkle with additional Parmesan cheese.
  11. Cover with aluminum foil and bake for 30 minutes.
  12. Remove foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
  13. Let stand for 10 minutes before serving. Garnish with fresh basil.

Notes

  • For a richer sauce, you can add a pinch of sugar to balance the acidity of the tomatoes.
  • If you prefer a meatier lasagna, consider adding cooked ground beef or Italian sausage to the tomato sauce.
  • Fresh mozzarella is key for the best flavor and texture in this dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/caprese-lasagna/