Garlic basil lasagna layers a meaty marinara, a creamy ricotta filling seasoned with garlic and dried basil, and plenty of melted mozzarella into a pan that bakes up bubbly and golden. It is the kind of dinner that feeds a family, freezes well, and tastes even better the next day.
The recipe is straightforward and uses everyday ingredients: lasagna noodles, ground beef, jarred marinara, ricotta, mozzarella, and Parmesan. The egg in the ricotta helps hold the layers together, so every slice stays neat. Give yourself about an hour and 20 minutes, plus a short rest before cutting.
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Why This Garlic Basil Lasagna Recipe Works
Seasoning the ricotta with garlic powder and basil means every bite has flavor, not just the sauce. Browning the beef and draining the fat keeps the layers from turning greasy, and simmering the meat with the marinara for a few minutes brings the sauce together before assembly.
This garlic basil lasagna also relies on a covered bake followed by an uncovered finish. The foil traps steam so the noodles cook through, and the final uncovered stretch gives you bubbling, lightly browned cheese on top.
Ingredients for Garlic Basil Lasagna
- 12 lasagna noodles
- 1 pound ground beef
- 3 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese, for topping
- 1 large egg
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- Salt and black pepper, to taste
How to Make Garlic Basil Lasagna
1. Heat the oven and cook the noodles
Preheat the oven to 375 degrees F. Cook the lasagna noodles in salted boiling water until al dente, then drain and lay them in a single layer so they do not stick together.
2. Brown the beef and build the sauce
Cook the ground beef in a large skillet over medium heat until no pink remains and it reaches 160 degrees F. Drain the excess fat, stir in the marinara, and simmer for about 5 minutes.
3. Mix the ricotta filling
In a bowl, stir together the ricotta, egg, garlic powder, basil, and a pinch of salt and pepper until smooth. Drain the ricotta first if it looks watery.
4. Layer the lasagna
Spread a thin layer of meat sauce in a 9 by 13 inch baking dish. Add a layer of noodles, then half of the ricotta mixture, a handful of mozzarella, and more meat sauce. Repeat the layers. Finish with a final layer of noodles, the remaining meat sauce, and the Parmesan.
5. Bake covered, then uncovered
Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for 15 more minutes, until the cheese is bubbly and golden and the center is hot all the way through.
6. Rest before slicing
Let the lasagna rest for about 10 minutes. This short wait lets the layers set so the slices hold their shape.
How to Serve Garlic Basil Lasagna
Lasagna is a full meal, but a few simple sides make it special. Warm air fryer tortilla garlic bread is quick and easy for scooping up extra sauce. A crisp chicken Caesar salad with homemade croutons adds freshness, and roasted broccoli or crispy Parmesan garlic roasted Brussels sprouts bring a little crunch to the plate.
How to Store and Reheat Garlic Basil Lasagna
Cool the lasagna and refrigerate leftovers within 2 hours. Cover the pan or move slices to an airtight container and keep them in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or a covered dish in the oven until hot all the way through at 165 degrees F. To freeze, wrap portions well and freeze them in a sealed container, then thaw in the refrigerator before reheating.
Tips and Variations for Garlic Basil Lasagna
To avoid a watery lasagna, use less sauce and drain the ricotta if it is wet. Use a variety of cheeses if you want richer flavor, such as a little provolone alongside the mozzarella. Serve it with a side salad and garlic bread for an easy dinner.
The oven temperature and the rest time are a good match for other classic recipes. A Purdue Extension classic lasagna with meat sauce also bakes at 375 degrees F and lets the lasagna stand for 10 minutes before serving.
Frequently Asked Questions About Garlic Basil Lasagna
Do I have to cook the noodles for garlic basil lasagna?
This recipe uses cooked noodles that are drained and cooled slightly. If you want to use no boil noodles, follow the package directions and make sure the sauce is on the thin side.
Can I make garlic basil lasagna ahead of time?
Yes. Assemble the lasagna, cover it, and refrigerate it for up to a day before baking. Add a few extra minutes to the covered baking time if it goes into the oven cold.
Why do you add an egg to the ricotta?
The egg binds the cheese filling so it sets as it bakes, which helps the slices hold together instead of sliding apart.
Can I freeze garlic basil lasagna?
Yes. Freeze cooked portions in a sealed container, or wrap the whole pan tightly. Thaw in the refrigerator and reheat until hot all the way through.
Can I swap the ground beef?
Ground turkey or Italian sausage both work. Cook ground turkey to 165 degrees F and ground beef to 160 degrees F before layering.
Garlic Basil Lasagna with Ricotta and Beef
Ingredients
Main Ingredients
- 12 lasagna noodles
- 1 lb ground beef
- 3 cup marinara sauce
- 2 cup ricotta cheese
- 2 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese for topping
- 1 large egg
- 2 tsp garlic powder
- 2 tsp dried basil
- salt and pepper to taste
Instructions
Cooking
- Preheat the oven to 375 degrees F. Cook the lasagna noodles in salted boiling water until al dente, then drain and lay them in a single layer.
- Cook the ground beef in a large skillet over medium heat until no pink remains and it reaches 160 degrees F. Drain the fat, stir in the marinara, and simmer for about 5 minutes.
- Stir together the ricotta, egg, garlic powder, basil, and a pinch of salt and pepper in a bowl until smooth.
- Spread a thin layer of meat sauce in a 9 by 13 inch baking dish. Add a layer of noodles, half of the ricotta mixture, some mozzarella, and more meat sauce. Repeat the layers.
- Finish with a layer of noodles, the remaining meat sauce, and the Parmesan.
- Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for 15 more minutes, until bubbly and golden and hot in the center.
- Rest the lasagna for about 10 minutes before slicing.
