An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

436.2 calories; 19.8 g protein; 57.6 g carbohydrates; 119.6 mg cholesterol; 711.1 mg sodium. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(176)

Most helpful critical review

Rating: 3 stars
06/16/2006
Way too much cheese. Way too much egg. Not nearly enough sauce. Read More
(78)
163 Ratings
  • 5 star values: 84
  • 4 star values: 49
  • 3 star values: 20
  • 2 star values: 9
  • 1 star values: 1
Rating: 4 stars
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
(176)
Rating: 4 stars
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
(90)
Rating: 3 stars
06/16/2006
Way too much cheese. Way too much egg. Not nearly enough sauce. Read More
(78)
Advertisement
Rating: 3 stars
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
(53)
Rating: 5 stars
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
(46)
Rating: 2 stars
07/18/2003
Don't use low-fat ricotta. Read More
(34)
Advertisement
Rating: 4 stars
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
(32)
Rating: 5 stars
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
(32)
Rating: 5 stars
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
(30)