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Lasagna Meatless Recipe

A simple and easy to make meatless lasagna.
Course Main Dish
Servings 8 people

Ingredients

  • 1 box lasagna noodles
  • 2 lbs ricotta cheese
  • 48 oz. pasta sauce (or 6 cups)
  • 6-8 oz shredded mozzarella
  • 3/4 cup grated Romano cheese
  • 1/4 cup dried parsley flakes or 1/2 cup fresh chopped parsley

Instructions

  1. Preheat oven 375 degrees F.
  2. In a large pan cook the noodles according to the package instructions - add 1 Tablespoon olive oil to water. Do not over cook the noodles, if anything undercook by just a couple of minutes.
  3. Meanwhile in a separate large bowl mix the parsley, ricotta, and 3/4 of the mozzarella cheese, and romano cheese.
  4. When noodles are done drain and rinse with cool water to prevent any further cooking. See tip below.
  5. In 9x13 baking dish spread a layer of sauce.
  6. Lay a layer of noodles, then sauce, then cheese.
  7. Repeat ending with a layer of noodles and top with sauce making sure to cover all exposed noodles.
  8. Cover with foil (shiny side down) and bake for 35 -45 minutes until heated through and sauce is bubbling from below.
  9. Sprinkle remaining mozzarella cheese on top and bake for 5 or 10 minutes until cheese is melted.
  10. Let cool for about 10 minutes until serving.

Recipe Notes

TIP #1: The olive oil in the water is not for flavor. It is to help prevent the noodles from sticking together as much when you take them out of the water and drain. You can cover the noodles with cold water so they are not so hot to the touch when you are ready to assemble.

TIP #2: I have actually made this recipe without mozzarella cheese, using Romano and Ricotta only.

TIP #3: If you have remaining unused lasagna noodles and filling, create lasagna rolls by using the broken noodles to wrap around the filling. Kind of like manicotti. Bake in a smaller baking dish.