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.


  • 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


  • Heat oven to 350°F. Grease 13x9-inch glass baking dish or 3-quart ceramic casserole.
  • Mix marinara sauce and diced tomatoes with juices in medium saucepan. Warm over medium heat.
  • Mix ricotta, egg, 2 tablespoons parsley, and pepper in medium bowl.
  • 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.
  • 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.