How to Make EASY Vegetarian Lasagna!

by Ladydi Dio

This easy veggie friendly recipe is adapted from the America's Test Kitchen cookbook. It makes about 8 servings and is a perfect Sunday project to help make your work week a little easier!

Supplies

  • 2 Jars 24 oz tomato sauce (Barilla brand)
  • 1 15 oz tub part skim ricotta
  • 1 Pound shredded mozzarella cheese
  • 1 ¼ Cup shaved Parmesan cheese
  • 1 Package no boil lasagna noodles (Barilla brand)
  • 1 Egg
  • ½ Cups Fresh minced basil
  • 1 Teaspoon Dried rosemary
  • ½ Teaspoons Ground white pepper
  • Instructions

    Step 1

    Gather your supplies. If you don't have fresh basil you can use 2 tablespoons dried basil.

    Step 2

    Mix together ricotta, egg, basil, rosemary, pepper and 1 cup of the Parmesan in a medium sized bowl.

    Step 3

    Spread 1/4 cup sauce at the bottom of your pan

    Step 4

    Add three noodles on top of sauce and top each noodle with 3 tablespoons of the ricotta mixture.

    Step 5

    Spread ricotta mix evenly

    Step 6

    Sprinkle on one cup of mozzarella.

    Step 7

    Spoon in 1 1/2 cups sauce and spread evenly .

    Step 8

    Repeat steps 4 through 7 three more times.

    Step 9

    For the final layer, lay down three noodles, top with remaining sauce, sprinkle on remaining mozzarella and 1/4 cup Parmesan cheese.

    Step 10

    Cover your lasagna with tin foil. If you're feeling extra ambitious, you can put a teaspoon of olive oil on the foil and spread around with a paper towel to keep cheese from sticking to the foil.

    Step 11

    Bake at 375 for 40 minutes.

    Step 12

    Serve with a green salad and white wine and/or sparkling water!