Total Time
1hr 40mins
Prep 40 mins
Cook 1 hr

What a yummy lasagna! If you want it low-fat, just switch the ricotta to low-fat or no-fat, then switch the eggs to just egg whites.

Ingredients Nutrition


  1. Heat oil in pan. Saute onions until tender. Add garlic and saute another 30 seconds. Add balsamic vinegar and continue heating for about 1 minute, stirring often.
  2. Add the tomatoes, tomato paste, sugar, oregano, pepper flakes, basil, salt, and pepper. Simmer until sauce is thick, about 20 minutes. Stir often, then set aside.
  3. Cook the lasagna noodles in 4 quarts of lightly salted water until they are al dente, about 8 minutes. Drain, rinse with cold water, and let cool.
  4. Combine the ricotta, eggs, and parsley. Stir well and set aside.
  5. Combine the mozzarella and gouda in a bowl. Set aside.
  6. To assemble the lasagna, start with some tomato sauce on the bottom, then noodles, then ricotta mixture, then a little shredded cheese. Repeat this order twice. The last layer should be tomato sauce topped with a little cheese.
  7. Bake the lasagna uncovered in a 350 degree oven about 40 minutes.


Most Helpful

We really enjoyed this lasagna. I had smoked gouda and asiago cheese on hand, so I used those two types. I thought the balsamic worked so well with the other flavors in this dish; just scrumptious. In the future I would make my ricotta filling a little thicker; I felt like 2 eggs was a little bit too much, so I would just use 1 egg next time. The flavors were great though. Thanks!

bricookie55 September 25, 2008

very yummy I would not change a thing!!!

merlyn November 08, 2009

The taste was excellent, the balsamic vinegar and the mozzarella really made this stand out. The only thing I would change is that I would like to add ground beef. Otherwise no changes. Yummy.

Chef by Chance November 09, 2007

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