Ingredients
- Red Velvet Lasagna Noodles
- Ricotta Cheese
- 2 Eggs
- Marinara Sauce
- Grated Parmesan Cheese
- Fresh Herbs (Basil or Parsley)
- 2 Cloves Garlic, minced
- 1 Onion, diced
- Nutmeg, to taste
Instructions
- Prepare the Red Velvet Noodles: If making from scratch, combine flour, cocoa powder, and red food coloring, and roll out into thin sheets. Boil in salted water until slightly al dente, then cool on parchment paper.
- Sauté Garlic and Onions: In a skillet over medium heat, sauté minced garlic and diced onions in olive oil until fragrant and golden brown. Set aside to cool.
- Mix the Ricotta Filling: In a mixing bowl, combine ricotta cheese, eggs, sautéed garlic and onions, salt, and a generous dash of nutmeg. Mix until smooth and creamy.
- Start Layering: Preheat your oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Lay down a layer of noodles, followed by half of the ricotta mixture, then sprinkle with grated Parmesan cheese. Repeat the layers and top it off with noodles and sauce.
- Bake the Lasagna: Cover with foil and bake for 30-35 minutes. Remove the foil, add more Parmesan cheese on top, and bake uncovered for another 10-15 minutes until bubbly and golden.
- Cool and Serve: Let it cool for 10-15 minutes before slicing. Garnish with fresh herbs and enjoy!
Notes
For a lighter option, substitute ricotta with cottage cheese. You can also make vegan adjustments by omitting eggs and using dairy-free ricotta.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian