No-Boil Cheesy Lasagna (Vegetarian) With Optional Meat Sauce
photo by Jubes
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 8 ounces lasagna noodles, uncooked
- 15 ounces ricotta cheese
- 1⁄2 cup parmesan cheese, grated
- 2 eggs
- 1 (26 ounce) jar pasta sauce
- 2 cups mozzarella cheese, shredded
directions
- Preheat oven to 350°F.
- Combine ricotta, parmesan, and eggs and mix well.
- In a 9x13 dish, spread about 1/3 of the sauce. (About 1 cup.).
- Layer with half each of the uncooked lasagna noodles, ricotta mixture, remaining pasta sauce, and mozarella.
- Repeat layering.
- Cover tightly with alumninum foil and bake covered for 45 minutes.
- Uncover and bake an additional 15 minutes.
- Let stand 10 minutes before serving.
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Reviews
-
This is a good recipe. The one I use is from R-F lasagna box and another one I've used is from a woman's magazine of years ago. It added about 1 c. water and here in CO I've found that works the best. I never made lasagna before I found these recipes. Adding most of the mozzarella to the ricotta mix works good too leaving some for the top.
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*Reviewed for Aussie NZ Recipe Swap for July 08* Loved it. I made the meat sauce using chicken mince (ground chicken) and added in a diced onion and some garlic with the chicken. Then added chopped fresh basil to the sauce. I used gluten-free no-boil lasagne sheets and otherwise made according to the recipe. I didn't have any problems with the noodles not being cooked thoroughly- in fact they were perfect. The cheese mixture was a quick alternative to actually making cheese/bechamel sauce. Photo also being posted