Italian, Light Eating, Vegetarian

Easy Meatless Lasagna

852c9eea-bf54-4c86-a25b-8fb2be1d98d9

Betty Crocker

Ingredients

  • 2 cups ricotta cheese or small curd creamed cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
  • 2 jars (28 ounces each) tomato pasta sauce (any variety)
  • 12 uncooked lasagna noodles
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1/4 cup grated Parmesan cheese
  • Additional shredded mozzarella cheese, if desired
Directions
Heat oven to 350°F. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano. Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting.
Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s