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My review
Cheese Lasagna
MOLSON7
"An easy vegetarian lasagna with ricotta, mozzarella and Parmesan."
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Ingredients
1 h 5 m servings 436 calsOriginal recipe yields 8 servings (1 9x13)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
- In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
- In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
- Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
- Bake 45 minutes, or until cheese is bubbly and top is golden.
Nutrition Facts
Per Serving: 436 calories; 14.4 g fat; 57.6 g carbohydrates; 19.8 g protein; 120 mg cholesterol; 711 mg sodium. Full nutrition
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Reviews
Read all reviews 109147 Ratings
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Most helpful positive review
10/1/2003
Excellent basic cheese lasagna recipe that can be tailored very easily for family preferences. Suggestions/changes I made: --Increase the spaghetti sauce to 64 oz to have enough to pour-over. ...
Most helpful critical review
6/16/2006
Way too much cheese. Way too much egg. Not nearly enough sauce.
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Newest
10/1/2003
Excellent basic cheese lasagna recipe that can be tailored very easily for family preferences. Suggestions/changes I made: --Increase the spaghetti sauce to 64 oz to have enough to pour-over. ...
7/27/2002
My family loved this recipe, I made my own sauce and put in about 42 oz of sauce insted of the 32 oz so that it was not dry. Will make again!!
6/28/2007
this was good, but next time i will only use 3 eggs and less lasagna noodles since i didn't end up using the entire 16 oz package. make sure you season the ricotta/egg/parmesan mixture well with...
7/17/2006
If you love cheese and lasagna but not the meat, than this is the recipe to use! My kids absolutely loved this and it was easy and can be saved and reheated and still have that great taste!!
3/13/2003
I made this for a potluck and everyone loved it. I substituted cottage cheese and added a little bit of red pepper flakes.
1/15/2011
Sauteing the garlic in olive oil to flavor jarred sauce is brilliant! What a great tip to incorporate into other dishes. This recipe made a great tasting lasagna.