Prep 30 mins
Cook 1 hr
From Emeril's Kid Cookbook, "There is a Chef in My Soup!" It is similar to his Emeril's 1-2-3 Lasagna, but with no meat and fewer spices. My kids *loved* making this! Allow for extra prep time if your kids are new to cooking. ;)
- 15 ounces ricotta cheese
- 2 large eggs
- 1 cup parmesan cheese, grated
- 4 cups mozzarella cheese, grated
- 1 teaspoon spices (it calls for Baby Bam)
- 1⁄2 teaspoon salt
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1⁄4 teaspoon black pepper
- 5 cups homemade pasta sauce (it calls for Recipe #220831) or 5 cups store-bought pasta sauce
- 12 lasagna noodles, uncooked
- Make sure the oven rack is in the center position and preheat the oven to 375 degrees F.
- In a large bowl, using a large wooden spoon, stir together the ricotta cheese, eggs, 1/2 cup of the grated Parmesan cheese, 1/2 cup of the grated mozzarella cheese, the Baby Bam, salt, parsley, basil, and pepper until thoroughly combined.
- Spread 1 cup of the Best Basic Red Sauce in the bottom of a 3-quart casserole dish. Lay 3 lasagna noodles lengthwise in the dish. The noodles should not overlap or touch one another.
- Spoon 3/4 cup of the ricotta mixture over the noodles and spread it evenly with a spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella cheese over the top layer of tomato sauce. Top with the remaining 1/2 cup of Parmesan cheese .
- Cover the casserole tightly with aluminum foil.
- Bake, covered, for 1 hour .
- Using oven mitts or pot holders, remove the casserole from the oven and discard the aluminum foil. Return the dish to the oven and bake, uncovered, for 10 minutes.
- Using the mitts or pot holders, remove the casserole from the oven and let it rest for 10 minutes before serving.
Although my son refused to help me make this, he did enjoy eating it. I used a store-bought sauce and regular noodles (not no-cook). This did take longer than I expected to put together, but it was much faster than a traditional lasagna. I did need to leave it in the oven for an extra 10 minutes to cook the noodles completely. Can't wait to see how the leftovers reheat. Thanks!
This makes a delicious and not too spicy lasagna. I was very happy to find a good meatless version; and can see how it would appeal to kids. I followed instructions exactly, except I used Bootsie's Louisiana seasoning for the "BAM" because I didn't want to fool with making a batch of Bam. I started assembling it into a 2" deep 9 x 13 pan and had to move it into a 3" deep pan as it wouldn't fit. I used all but about 1 1/2 cups of Emeril's sauce and it set up very nicely. I had never used no-boil noodles before and was quite pleased with the results. They do have a slightly different texture than traditional noodles. It was all very successful and now I have a lot of single servings of Lasagna in my freezer! Marg, thanks for a excellent recipe!