One of the best parts of cooking is filling your house will the aromas of what’s on the stove. And this typically happens in my household on a Sunday, which is why I view marinara and pasta as a Sunday Supper.

Can you grab a jar on the shelf at the grocery store? Yes, of course, you can, but if you have the time, why would you not impress your friends and family with the easiest sauce recipe around?

Why You’ll Love This Marinara Sauce Recipe

Marinara is a classic for a reason – it is flipping delicious!

• Easy – It is in the name after all. But in all seriousness, with just five ingredients and a a little knife work, you can have an amazing homemade sauce for your family.
• Freezer Friendly – This recipe is a dream because it freezes so well. Make a big batch, throw it in the freezer, and grab some whenever the occasion calls for it.
• Bragging Rights – What’s better than telling people you made something from scratch?

What Is Marinara?

I like to describe marinara sauce as the darling of the Italian-American kitchen. It is amazingly versatile while being wildly easy to make.

And while everyone has an opinion on how to make it best, it really boils down to a few simple ingredients: whole peeled tomatoes, olive oil, onions, garlic, and salt.

Ingredients

It doesn’t get any easier than five simple ingredients!

• Extra Virgin Olive Oil – With so few ingredients, you want to make sure each one is bringing the right flavor to the table. EVOO is made from the first pressing of the olives and that means it has a little extra peppery flavor. That peppery flavor goes wonderfully with the acidity of the tomatoes.
• Yellow Onion – Also known as brown onions, these have a very high sulfur content. Their strong and pungent flavor is one of the keys to making this sauce so tasty.
• Garlic – How are you going to make Italian food without garlic? I go ahead and use the entire head of garlic, but feel free to dial it down as needed if that isn’t for you.
• Canned Peeled Tomatoes – You can make marinara with fresh tomatoes, but that is where I draw the line. Whole tomatoes in the can are delicious and have the work done for you.
• Kosher Salt – Seasoning marinara sauce properly is a must and I find that coarse kosher salt has the most even seasoning capabilities.

How to Make Easy Homemade Marinara Sauce

You will be wondering why you didn’t start making it from scratch sooner.

1. Preheat the pot. Getting the pot warm before you add the oil prevents it from burning the oil. And because of the longer cooking time, a heavy-bottomed pot is key. This type of pot provides even heat over long periods which means your sauce won’t burn.
2. Saute the onions. This step is crucial because you don’t want the onions to get any color. If they start to brown, they run the risk of getting bitter during the cook. Cooking them gently in olive oil softens them while coaxing the flavor out of them.
3. Saute the garlic. The garlic is added after the onions because it cooks much more quickly than the onions do. Garlic, even more than onions, can get bitter if it gets too dark or burned. Be sure to keep an eye on it and keep stirring so they cook evenly.
4. Add the tomatoes and their juice. Add these carefully and slowly so they do not splash you or your cooktop. Drop the heat down to a simmer and allow everything to cook low and slow for about an hour. Be careful not to go too long however as it can get gloppy and bitter.
5. Taste and season. Sauces should always be seasoned at the end of the cooking process because so much of their liquid evaporates. If added too early, the sauce can end up salty or inedible. Trust me, I made the mistake in my early days. Add the salt slowly and give it a stir and a taste after each addition to see where things are.
6. Serve! This sauce is super versatile and can be used to sauce your favorite pasta, coat your chicken parm, or make a meatball sub.

Variations

Personally, I love the sauce as is, but here are a few ways to change it up.

• Garlic – I am a garlic fanatic, but that is not true for everyone. Try adding more or less garlic to suit your taste.
• Onions – Try using a white or sweet onion to see how the flavor of the sauce changes.
• Add Some Heat – Give the sauce a few small shakes of red pepper flakes when you add the tomatoes and it will give the marinara a little kick.
• Dried Herbs – I have seen lots of recipes add dried herbs to their sauces to give them a little something extra. If you are looking for that herbaceousness, try a tablespoon of dried oregano or dried parsley.
• Batch Size – I like making marinara sauce in large batches so I always have some on hand in the fridge or freezer. If you are short on space or ingredients, halve or quarter this recipe and get the same delicious results.

Storing & Freezing

This recipe is incredible because it stores and freezes like an absolute champ.

Storing: I like putting this in 16 oz plastic deli cups with a lid and keeping it in the fridge for use during the week on a variety of dishes. It should last about 5-7 days if you don’t eat it first.

Freezing: Transfer your Homemade Marinara to an airtight container and pop it in the freezer for up to 3 months. When you are ready to use it, simply move it to the refrigerator and allow it to thaw.

Easy Homemade Marinara Sauce Serving Suggestions

So you have your marinara now, but what do you serve it with or on? Good news: a whole host of dishes!

• Chicken Parm or Eggplant Parm
• Paired with your favorite pasta
• 7 Layer Lasagna
• Stuffed Shells or Baked Ziti
• Pizza or Calzones

Questions About Homemade Marinara

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Easy Homemade Marinara Sauce

There is nothing quite like the smell of sauce simmering away on the stove. This Easy Homemade Marinara Sauce is great for a ton of different dishes from pasta to chicken parm.

Cuisine American, Italian

Keyword easy homemade marinara, easy marinara recipe, homemade marinara sauce, marinara sauce, sundaysupper

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 cups

Calories 87kcal

Ingredients

• 1/2 cup extra virgin olive oil
• 1 yellow onion halved and sliced thin
• 1 head garlic cloves peeled and sliced thin
• 4 28oz cans peeled tomatoes roughly chopped, juices reserved
• kosher salt to taste

Instructions

• Preheat a large pot, heavy-bottomed pot over medium heat.
• Add the olive oil and allow to heat for a minute or so. Add the onions and saute for 10 minutes on medium-low heat until they have become translucent. You are not looking to get any color on them.
• Add the garlic and continue cooking for 10 additional minutes. You are looking to soften the garlic but again, not get any color on it. 
• Add the tomatoes and their juices to the pot and bring to a simmer. Once there, turn the heat down to medium low and allow the marinara to simmer for 60-75 minutes. The longer you allow it to simmer the deeper the flavor. Be sure to give it a stir every now and again and be careful not to let it scorch the bottom of the pot.
• When your house smells amazing, give the marinara a taste. The color will have darkened slightly and the flavor deepened. Season to taste with a few big pinches of kosher salt. Add slowly as you can easily add more, but can’t easily take it out.
• Serve with your favorite pasta, chicken, or eggplant parm!
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Nutrition

Serving: 1cup | Calories: 87kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

The post Easy Homemade Marinara Sauce appeared first on My Dinner Recipes.

Growing up, lasagna was one of those dinners you got maybe once a year and it was typically something that would only show up on the weekends – Sunday specifically.

During the following week, I would microwave as many slices of lasagna as I could get my teenage hands on. I was an insatiable lasagna fiend.

Because of its infrequency in our home, I assumed it was a very intimidating thing to make. Reality: it’s not! You just need to have a little bit of time. For that reason, it’s the perfect Sunday supper.

Just be sure to make it more than once a year!

Why You’ll Love 7 Layer Lasagna

Lasagna isn’t typically a hard sell, but just in case you need a little extra convincing, here are a few reasons that make this dish fantastic.

• Great for a crowd – Whether you are feeding family or friends, this is a show stopper that can easily feed a pretty large group of hungry folks.
• Freezer friendly – In the odd event you don’t finish your lasagna, this recipe freezes extremely well in large or single-serve portions.
• Veggie heavy – Some lasagna completely forgets that vegetables exist. This recipe is the opposite of that and boasts not one, not two, but three different kinds of veg.

What is 7 Layer Lasagna?

Think of 7 Layer Lasagna as the Italian answer to the classic 7 layer dip only there are a few layers of noodles thrown into the mix. Is it a direct take? No, but does it sound fun, and is it a departure from many typical lasagna recipes? Absolutely.

This recipe features marinara, roasted portobello mushrooms, spinach, roasted zucchini, ricotta, mozzarella, and parmesan cheese.

And of course, the noodles are no-boil because while I can appreciate the art of fresh noodles or boiling your own, I don’t have the patience!

What is Lasagna?

Lasagna or lasagne, depending on who you are talking to, refers to the type of wide, flat noodle or to the baked dish we all know and love.

For the dish, meat or vegetables (sometimes both) are layered with noodles, cheese, and tomato sauce of some sort. From there it branches out into a wide array of variations ranging from classic to contemporary.

Some historians suggest it has existed since the Middle Ages. And in Italy, it has long been a dish served on holidays and for special occasions.

Generally speaking, it is best baked in a 9″ x 13″ baking dish that is at least 2 1/2″ deep. This allows you to have the proper number of layers without things spilling over. Most consider 3-5 layers of pasta best when making the dish.

Ingredients

Everything you need to make 7 Layer Lasagna is easy to find at your local store.

• Portobello Mushrooms – These have a nice meaty bite when roasted.
• Zucchini – These have a lot of water naturally so roasting them before adding them to the dish is super important.
• Cooking Spray – Great for greasing the baking dish and lightly coating the veg before they roast.
• Coarse Kosher Salt – Everyone has their favorite. Mine is Morton’s.
• Black Pepper – Freshly ground black pepper is going to give you the pepper bite you want.
• Ricotta Cheese – Full fart or part-skim – either is fine!
• Egg – Adding this to the ricotta cheese helps to make it more substantial giving it texture while it bakes.
• Basil – Brings an aromatic quality to the cheesy layers.
• Flat Leaf Parsley – aka Italian Parsley – has a more subtle flavor than it’s curly counterpart and tender texture.

• Nutmeg – Adding nutmeg to it helps to bring out the flavor and the sweetness of the cheese.
• Marinara – Feel free to use your favorite jarred variety or try my Homemade Italian Marinara Recipe.
• No Boil Lasagna Noodles – Be sure the front of the box reads “no-boil.” The moisture of the other ingredients cooks them while the lasagna bakes.
• Low-Moisture Shredded Mozzarella – Regular, full-fat mozzarella is going to have too much water and fat. Using it runs the risk of having a soggy lasagna and no one wants that!
• Frozen Spinach – Feel free to cook down the same amount of fresh spinach if you have that instead. I like the frozen kind because I always have some on hand.
• Parmesan Cheese – Buying a block of cheese is always best vs. the pre-shredded kind. It isn’t mixed with de-clumping ingredients which prevent it from melting beautifully.

How to Make 7 Layer Lasagna

This recipe is a little involved, but every step is super easy!

• Preheat the oven. While you wait, maximize your time and prep your vegetables and chop your herbs.
• Prep the mushrooms. Give them a nice coating of cooking spray and a healthy amount of salt and pepper.
• Prep the zucchini. This is a repeat of the same steps you did with the mushrooms on a separate tray.
• Roast the vegetables. Both trays can go into the oven at the same time. Either on the same rack or on separate racks. You are looking for both the zucchini and the mushrooms to give up their water and brown. When you take them out of the oven, reduce the heat of the oven.
• Make your ricotta mixture. Pretty straightforward dump and stir of ingredients here. Make sure everything is mixed well.
• Build the base of your lasagna. A bit of marinara and a single layer of noodles to start. I layer mine lengthwise and then break a single noodle to fill in the gap at the end of the baking dish.

• Layer the lasagna. On top of the noodles, spread an even layer of ricotta followed by mushrooms and zucchini. This isn’t wall-to-wall veg (see below.) Spread them out a bit. Top them with mozzarella and more marinara.
• Layering continued. Another layer of noodles is followed by marinara and mozzarella.
• You guessed it – another layer! Noodles are first and then another layer of the ricotta mix followed by the rest of the mushrooms, zucchini, and spinach. And of course, some more mozzarella cheese.
• Last but not least – more layers! Noodles to top things off. Those are covered by the remaining ricotta mix and the last of the marinara.
• Cover and bake. I wait for the cheese on the top because it all too often sticks to the aluminum foil and then you lose that gorgeous cheesy cap. Don’t worry, we will get there.
• Top with cheese. Remove the foil and top with mozzarella and parmesan cheese. Pop it back in the oven uncovered so the cheese can get all melty and the corners can crisp.
• Let it set. This is key! Lasagna needs to sit for 10-15 minutes before you cut into it or it will be an all-out pasta landslide. Giving it time to cool slightly will save the slide and the roofs of mouths.

What to Serve with 7 Layer Lasagna

This dish is great on its own, but is also absolutely fantastic alongside some of these easy favorites:

• Simple Side Salad
• Garlic Bread Spread
• Best Homemade Meatball Recipe

Storage and Freezing

Storage – You can tackle this one of two ways. First: cover tightly and pop into the fridge in the pan it was baked in once it has cooled. Two: you can cut it into individual slices and put those into convenient airtight containers. Either way, it will last up to a week in the fridge.

Freezing – The same goes as above in terms of tackling it one of two ways. I personally like to freeze them in individual portions in individual containers for a quick dinner for whoever is hungry. It will last in the freezer for about 3 months.

Questions About 7 Layer Lasagna

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7 Layer Lasagna

Loaded with spinach, mushrooms, zucchini, three types of cheese, and marinara, this 7 Layer Lasagna is sure to be a hit!

Course Main Course

Cuisine Italian

Keyword 7-layer lasagna, lasagna, lasagna recipe, recipe for lasagna

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 pieces

Calories 515kcal

Equipment

• 1 9×13 ceramic baking dish

Ingredients

• 5 portobello mushroom tops cut into 1/4" thick slices
• 4 zucchini halved lengthwise and cut into 1/4" slabs
• cooking spray as needed
• coarse kosher salt to taste
• freshly ground black pepper to taste
• 32 oz ricotta cheese
• 2 eggs lightly beaten
• 1 small bunch basil cut into thin strips
• 1/2 cup flat leaf parsley chopped
• 1 pinch ground nutmeg
• 6 cups marinara
• 2 boxes no-boil lasagna noodles
• 24 oz low-moisture shredded mozzarella cheese divided
• 1 lb frozen spinach thawed, cooked, and water squeeze out
• freshly grated parmesan cheese for topping and garnishing

Instructions

• Preheat the oven to 425F.
• Arrange the mushroom slices on a baking sheet and spray with cooking spray. Season with a pinch of salt and a few grinds of black pepper. Flip and repeat.
• On a separate baking sheet, arrange the zucchini slices. Spray with the cooking spray, season with a pinch of salt, and a few grinds of black pepper. Flip and repeat.
• Put the two trays in the oven and roast the veggies for 6-7 minutes. Take them out, carefully flip, and roast until tender and brown. This should be another 5-6 minutes. Set aside to cool slightly. Reduce the heat in your oven to 375F.
• Create your ricotta mixture. Mix the ricotta, the 2 eggs, basil, parsley, nutmeg, and a healthy pinch of kosher salt until evenly combined. Set aside.
• Assemble your lasagna. Spread 1 ½ cups of the marinara in the bottom of the baking dish. Arrange the noodles so the edges touch the marinara. You may need to break one into pieces to fill in the very end of the pan.
• Spread 1 1/2 cups of the ricotta over the noodles gently. Arrange half of the mushrooms over that evenly followed by half of the zucchini slices. Sprinkle half of the spinach over this followed by ½ cup of the shredded mozzarella and another 1 ½ cups of marinara.
• Add another layer of noodles followed by  ½ cup of the shredded mozzarella and 1 ½ cups of marinara.
• Add another layer of noodles. On top of this spread 1 1/2 cups of the ricotta mix evenly followed by the remainder of the mushrooms, zucchini, spinach, and another ½ cup of the mozzarella.
• Add another layer of noodles. Top with the remaining ricotta and the last 1 ½ cups of marinara.
• Cover the dish with aluminum foil and bake for 45 minutes at 375F.
• Remove the pan, remove the foil, and top with a good layer of mozzarella followed by a healthy dose of fresh parmesan. Return to the oven for another 10-15 minutes or until the cheese is bubbling and the corners are brown.
• Allow to cool for 10-15 minutes before cutting and serving. Enjoy!

Nutrition

Serving: 1piece | Calories: 515kcal | Carbohydrates: 47g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 1084mg | Potassium: 925mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5848IU | Vitamin C: 22mg | Calcium: 631mg | Iron: 3mg

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