Hearty Vegetarian Lasagna
Rich tomato sauce and creamy cheeses combine to create a mouthwatering pasta dish so rich that you'll forget it's meat-free!
Ingredients
- 1 box no-boil lasagna noodles 16 oz.
- 1 jar marinara sauce 32 oz.
- 2 cups ricotta
- 3 cups mozzarella divided
- 1 cup Parmesan cheese grated
- 1 egg beaten
- 2 tbsp Italian seasoning
- Salt and pepper to taste
- Cooking spray
- Sliced basil optional- to garnish
- Chopped parsley optional- to garnish
Instructions
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Preheat oven to 350 degrees.
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In a medium bowl, combine 2 cups mozzarella, 1 cup Parmesan, the ricotta, Italian seasoning, and beaten egg -- stir to mix well. Season to taste.
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With the cooking spray, grease your baking dish and set aside.
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Spread a generous, even layer of marinara on the bottom of your dish. Add a layer of noodles then 1/4 sauce and 1/4 cheese mixture. Repeat 4 or 5 times remembering to end with sauce. Top your lasagna with the remaining 1 cup of mozzarella.
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Cover your dish with foil and bake for about 35 minutes. After, remove the fil and crank the oven up to 400 degrees.
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Cook for an additional 15 minutes or until the cheese is bubbly and browned on top.
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Let rest for about 20 minutes. Garnish with your basil and parsley
