Cheese Lasagna

Name: Cheese Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 9x13
Ingredients: 1 (16 ounce) package lasagna noodles; 4 cups ricotta cheese; ¼ cup grated Parmesan cheese; 4 eggs; salt and pepper to taste; 1 teaspoon olive oil; 3 cloves garlic, minced; 1 (32 ounce) jar spaghetti sauce; 1 teaspoon Italian seasoning; 2 cups shredded mozzarella cheese

Rating: 4.25 stars

171 Ratings
181 Reviews
25 Photos

An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.

By MOLSON7

Gallery

Recipe Summary test

prep:

20 mins

cook:

45 mins

total:

65 mins

Servings:

Yield:

1 9x13

Nutrition Info

Directions

Step 1
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.

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Step 2
In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
Step 3
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.
Step 4
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.
Step 5
Bake 45 minutes, or until cheese is bubbly and top is golden.

Nutrition Facts

Per Serving:

436 calories; protein 19.8g; carbohydrates 57.6g; fat 14.4g; cholesterol 119.6mg; sodium 711.1mg. Full Nutrition

Reviews (181)

Most helpful positive review

LULUDE2

10/02/2003

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. --I've had really good luck with Barilla's no-cook lasagna noodles. These completely avoid precooking the pasta and handling hot noodles. --Based on the amount of noodles I have, I do a slightly different layering sequence which adds more volume. [the amount of ricotta mixture still works I just use 1/3 of it for each layer instead of half. --Greasing the foil is a great reminder - hate to lose the cheese on top! Read More

Helpful

(176)

Most helpful critical review

elpea

06/16/2006

Way too much cheese. Way too much egg. Not nearly enough sauce. Read More

Helpful

(78)

171 Ratings

5 star values: 88
4 star values: 50
3 star values: 22
2 star values: 10
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

LULUDE2

10/02/2003

Helpful

(176)

WLOUHOFF

09/18/2003

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!! Read More

Helpful

(90)

elpea

06/16/2006

Way too much cheese. Way too much egg. Not nearly enough sauce. Read More

Helpful

(78)

CurlyKel

06/28/2007

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 salt and pepper - this may be why some had a "bland" result. also, Read More

Helpful

(53)

Vicki Blose

07/17/2006

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!! Read More

Helpful

(47)

UKPOPBRIGADE

07/18/2003

Don't use low-fat ricotta. Read More

Helpful

(34)

BLUECHAKRA

07/14/2003

Divided all recipe ingredients in half to fit in 8x8 dish. Added more mozarella to ricotta layers and added Italian seasoning and red pepper flakes. Also, added more sauce. Nice ricotta/cheese flavor good for people who like cheese. Delicious, and fast to make! Big hit with hubbie. Read More

Helpful

(32)

hawkika3

08/27/2003

I made this for a potluck and everyone loved it. I substituted cottage cheese and added a little bit of red pepper flakes. Read More

Helpful

(32)

raquel

01/20/2011

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. Read More

Helpful

(30)

More Reviews

Back to Cheese Lasagna

All Reviews for Cheese Lasagna

- of Reviews

Cheese Lasagna

Servings Per Recipe: 8
Calories: 436.2

% Daily Value *

protein: 40 %

carbohydrates: 19 %

dietary fiber: 20 %

sugars:

fat: 22 %

saturated fat: 30 %

cholesterol: 40 %

vitamin a iu: 17 %

niacin equivalents: 85 %

vitamin b6: 20 %

vitamin c: 5 %

folate: 35 %

calcium: 22 %

iron: 17 %

magnesium: 22 %

potassium: 15 %

sodium: 28 %

thiamin: 8 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Cheese Lasagna

1 of 181

All Reviews

LULUDE2

10/02/2003

Helpful

(176)

WLOUHOFF

09/18/2003

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!!

Helpful

(90)

elpea

06/16/2006

Way too much cheese. Way too much egg. Not nearly enough sauce.

Helpful

(78)

CurlyKel

06/28/2007

Helpful

(53)

Vicki Blose

07/17/2006

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!!

Helpful

(47)

UKPOPBRIGADE

07/18/2003

Don't use low-fat ricotta.

Helpful

(34)

BLUECHAKRA

07/14/2003

Helpful

(32)

hawkika3

08/27/2003

I made this for a potluck and everyone loved it. I substituted cottage cheese and added a little bit of red pepper flakes.

Helpful

(32)

raquel

01/20/2011

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.

Helpful

(30)