Easy Pasta Lasagna

"I obtained this recipe from a friend and modified it. It is very simple and so easy to make, and it is very delicious!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:
1hr 45mins




  • Preheat oven to 350°F.
  • Spray 9x13 inch baking pan with nonstick spray.
  • Cook rigatoni according to package directions, drain, and divide in half.
  • In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper.
  • In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice.
  • Add 2 cups pasta sauce mix spreading to cover bottom of baking pan.
  • Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls.
  • Add sour cream, dropped by spoonfuls.
  • Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella.
  • Add remaining pasta sauce mix and remaining mozzarella.
  • Bake covered with foil until bubbly, about 60 minutes.
  • Uncover and continue cooking about 5-10 minutes or until cheese is melted.
  • Let stand for 10 minutes before serving.

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  1. Very Good. Even better the second day. My hubby and I made this last night and enjoyed it a lot. The only thing we did different was added a pound of lean ground meat and of course used everything lowfat or fat free and it still turned out to be a great meal.
  2. Great meatless lasagna-like pasta. None of my boys or husband mentioned that there was no meat in it. I loved that it was saucy enough that it didn't dry out after baking. I only baked it for 40 minutes and that was plenty. Thanx!


I wove to cook, expewiment and modify wecipes. Oh, dat scwewy wabbit! I enjoy cooking on cowd Maine weekends whiwe hawing a few gwasses of wine! I awso wike outdoow gwiwwing at my wakeside camp in the summew, but wif cowd fwosty bwew!
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