30-Minute Diced Tomato and Basil Lasagna

Name: 30-Minute Diced Tomato and Basil Lasagna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 28 oz (800 g) canned diced tomatoes; 3 cloves (15 g) garlic cloves, minced; 2 tbsp (30 ml) extra virgin olive oil; kosher salt, to taste; freshly ground black pepper, to taste; ¼ tsp (½ g) red pepper flakes (optional); 8 oz (225 g) no-boil lasagna noodles; 1¼ cups (310 g) whole milk ricotta cheese; 2 cups (200 g) whole milk mozzarella cheese, shredded; ½ cup (50 g) grated Parmesan cheese; 1 whole (50 g) large egg; ¾ cup (18 g) fresh basil leaves, packed, roughly torn

From the MyKitchenBank Kitchen

A fresh, light lasagna built on quality canned tomatoes, aromatic garlic, and bright basil. Unlike traditional lasagna that simmers for hours, this one comes together quickly by layering no-boil noodles with a zippy tomato sauce, creamy ricotta, and melted mozzarella. The result is tender, flavorful, and ready in half an hour.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: One 9×13-inch (23×33 cm) lasagna, 4 servings

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Have all ingredients measured and ready before you start layering
Use no-boil lasagna noodles so you don't need to cook pasta separately

1
Heat olive oil and garlic
- Pour 2 tbsp (30 ml) olive oil into a medium saucepan over medium heat.
- Add 3 minced garlic cloves and cook for 30 seconds, stirring constantly, until fragrant but not browned.
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Ready when: garlic is fragrant and barely golden
Tip: Don't let garlic brown or it will taste bitter.
2
Build the tomato sauce
- Pour one 28 oz (800 g) can of diced tomatoes with their juices into the pan.
- Stir well.
- Add a pinch of kosher salt, black pepper to taste, and ¼ tsp (0.5 g) red pepper flakes if using.
- Bring to a simmer and cook for 3 minutes, stirring occasionally.
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Ready when: sauce is bubbling gently at the edges
Tip: Resist the urge to skip this step—those 3 minutes help the flavors meld.
3
Mix ricotta filling
- In a large bowl, combine 1.25 cups (310 g) whole milk ricotta, 1 large egg, ½ cup (50 g) grated Parmesan, ½ tsp salt, and a few grinds of black pepper.
- Stir until smooth and well combined.
- Reserve ¼ cup (18 g) of fresh basil leaves for garnish; tear the remaining ½ cup (13.5 g) basil and fold into the ricotta mixture.
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Ready when: mixture is smooth and basil is evenly distributed
Tip: Fold the basil gently to avoid bruising the leaves and darkening their color.
4
Assemble the lasagnaOven 400°F / 205°C
- Preheat the oven to 400°F (200°C).
- Spread ½ cup (120 ml) of the tomato sauce across the bottom of a 9×13-inch (23×33 cm) baking dish.
- Lay 2–3 no-boil noodles in a single layer, breaking them to fit as needed.
- Spread half of the ricotta mixture (roughly 1 cup) over the noodles.
- Sprinkle 1 cup (100 g) of shredded mozzarella evenly.
- Repeat: sauce, noodles, remaining ricotta, 1 cup mozzarella.
- Top with remaining noodles, then spread the remaining sauce on top.
- Finish with remaining 1 cup mozzarella.
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Ready when: all layers are in place and mozzarella covers the top
Tip: Don't worry if no-boil noodles overlap slightly—they'll soften evenly in the oven.
5
Bake until bubbly and goldenOven 400°F / 205°C
- Transfer the baking dish to the preheated 400°F (200°C) oven.
- Bake for 15–18 minutes, until the cheese on top is melted, bubbly, and lightly golden at the edges.
- Sauce should be bubbling visibly at the sides of the dish.
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Ready when: mozzarella is melted and light golden, sauce bubbles at the edges
Tip: If the top browns too quickly, tent loosely with foil after 12 minutes.
6
Rest and garnish
- Remove the lasagna from the oven and let it rest for 2 minutes.
- Scatter the reserved ¼ cup (18 g) of fresh basil leaves over the top and serve warm directly from the baking dish.
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Ready when: lasagna has stopped bubbling vigorously
Tip: Fresh basil added after cooking stays bright green and aromatic.

Good to know

Tips

Use high-quality no-boil noodles—some brands soften better than others. If your noodles are thick or textured, pour ¼ cup extra tomato sauce on top to ensure they hydrate properly.
Whole milk cheeses (ricotta, mozzarella) melt more smoothly than low-fat varieties. Avoid part-skim versions for the best result.
Fresh basil can be added to the ricotta filling in step 3, but reserve some for the final garnish—the raw leaves on top add brightness and visual appeal.
If your lasagna dish is deeper or wider than standard, you may need slightly more sauce or cheese to maintain proper layer ratio.

Make ahead

You can assemble the lasagna up to 4 hours ahead: cover it tightly with plastic wrap and refrigerate. Add 2–3 minutes to the baking time if baking straight from the fridge.

Storage & reheating

Store leftover lasagna covered in an airtight container or wrapped in foil in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven, covered, for 12–15 minutes until warmed through. Do not freeze; the texture of the ricotta and no-boil noodles will degrade.

Substitutions

whole milk ricotta cheese → 1.25 cups (310 g) whole milk cottage cheese, blended until smooth. Cottage cheese creates a slightly lighter, fluffier filling.
whole milk mozzarella cheese → 2 cups (200 g) shredded whole milk Italian blend cheese. Italian blend will add complexity and won't compromise texture.
fresh basil leaves → ¾ cup (15 g) fresh oregano or a mix of oregano and parsley. Oregano creates a more herbaceous, Mediterranean flavor.
canned diced tomatoes → 28 oz (800 g) of crushed tomatoes or tomato sauce. Crushed tomatoes will give a slightly finer texture; add an extra ½ tsp salt since they're less flavorful than diced.