Easy Meatless Lasagna
Creamy ricotta, classic Parmesan and our 6-cheese Italian shredded cheese are the flavor heroes in this easy vegetarian lasagna recipe. It’s oh-so-good and easy to prepare with no-boil, oven-ready lasagna noodles.
Ingredients
- 1 jar (24 oz) chunky vegetable marinara sauce (3 cups)
- 1 can fire-roasted diced tomatoes, undrained
- 2 cups Crystal Farms Part Skim Ricotta Cheese
- 1 Crystal Farms® Egg
- 3 tbsps chopped Italian parsley or fresh basil
- to taste freshly ground pepper
- 12 regular or whole-wheat oven-ready (no-boil) lasagna noodles
- 4 cups (16 oz) Crystal Farms Finely Shredded 6 Cheese Italian
- 1/3 cup Crystal Farms® Shredded Asiago or Parmesan Cheese
Instructions
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Heat oven to 350°F. Grease 13x9-inch glass baking dish or 3-quart ceramic casserole.
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Mix marinara sauce and diced tomatoes with juices in medium saucepan. Warm over medium heat.
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Mix ricotta, egg, 2 tablespoons parsley, and pepper in medium bowl.
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Spread ¼ of sauce in bottom of baking dish. Place 3 lasagna noodles crosswise over sauce without overlapping or touching sides of pan (they expand as they bake). Spread with 1/3 of the ricotta mixture, ¼ of sauce, then sprinkle with 1 cup shredded Italian cheese blend. Repeat two more times.
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Top with remaining lasagna noodles, sauce, and Italian cheese blend. Sprinkle with Parmesan and remaining 1 tablespoon parsley. Spray one side of a piece of foil; cover baking dish. Bake 30 minutes; uncover and bake 10 to 15 minutes longer. Let stand 5 minutes before cutting.
Chef's Tips & Suggestions
- Oven-ready and no-boil noodles are the same thing - don't overlap them or let them touch the sides of the baking dish, as they expand as they bake.
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