Meatless Lasagna

Name: Meatless Lasagna
Yield: 12 servings
Ingredients: 1 (24 oz.) jar chunky vegetable marinara sauce; 1 (10 oz.) can fire-roasted diced tomatoes, undrained; 2 cups Crystal Farms Part-Skim Ricotta Cheese; 1 egg; 3 Tbsp chopped Italian parsley or fresh basil, divided; Freshly ground pepper, to taste; 12 regular or whole wheat oven ready (no boil) lasagna noodles; 4 cups (16 oz.) Crystal Farms Shredded Mozzarella Cheese; ⅓ cup Crystal Farms Asiago & Parmesan Finely Shredded Cheese

This vegetarian classic is full of warm, cheesy flavor! Sponsor: Crystal Farms

Servings: 12people

Ingredients

1 (24 oz.) jar chunky vegetable marinara sauce
1 (10 oz.) can fire-roasted diced tomatoes, undrained
2 cups Crystal Farms Part-Skim Ricotta Cheese
1 egg
3 Tbsp chopped Italian parsley or fresh basil, divided
Freshly ground pepper, to taste
12 regular or whole wheat oven ready (no boil) lasagna noodles
4 cups (16 oz.) Crystal Farms Shredded Mozzarella Cheese
⅓ cup Crystal Farms Asiago & Parmesan Finely Shredded Cheese

Instructions

Preheat oven to 350° F. Grease a 9 x 13” glass baking dish or 3-quart ceramic casserole.
Mix marinara sauce and diced tomatoes with juice in a medium saucepan. Warm over medium heat.
Stir together ricotta cheese, egg, 2 tablespoons parsley or basil, and ground pepper in a medium bowl.
Spread about one cup of sauce in bottom of a baking dish. Place 3 lasagna noodles crosswise over sauce without overlapping the sides of the pan (they expand as they bake).
Spread one-third of the ricotta cheese mixture over the pasta, cover with one-quarter of remaining sauce, then sprinkle with 1 cup mozzarella. Repeat layers of pasta, sauce, and cheese filling two more times.
Top with remaining lasagna noodles, sauce, and mozzarella. Sprinkle with asiago & parmesan cheese and remaining tablespoon of parsley/basil.
Spray one side of a piece of foil with cooking spray; cover baking dish with sprayed side down. Bake 30 minutes; uncover and bake another 10 to 15 minutes. Let stand 5 minutes before cutting.

Meatless Lasagna

This vegetarian classic is full of warm, cheesy flavor! Sponsor: Crystal Farms

Servings: 12people

Ingredients

1 (24 oz.) jar chunky vegetable marinara sauce
1 (10 oz.) can fire-roasted diced tomatoes, undrained
2 cups Crystal Farms Part-Skim Ricotta Cheese
1 egg
3 Tbsp chopped Italian parsley or fresh basil, divided
Freshly ground pepper, to taste
12 regular or whole wheat oven ready (no boil) lasagna noodles
4 cups (16 oz.) Crystal Farms Shredded Mozzarella Cheese
⅓ cup Crystal Farms Asiago & Parmesan Finely Shredded Cheese

Instructions

Preheat oven to 350° F. Grease a 9 x 13” glass baking dish or 3-quart ceramic casserole.
Mix marinara sauce and diced tomatoes with juice in a medium saucepan. Warm over medium heat.
Stir together ricotta cheese, egg, 2 tablespoons parsley or basil, and ground pepper in a medium bowl.
Spread about one cup of sauce in bottom of a baking dish. Place 3 lasagna noodles crosswise over sauce without overlapping the sides of the pan (they expand as they bake).
Spread one-third of the ricotta cheese mixture over the pasta, cover with one-quarter of remaining sauce, then sprinkle with 1 cup mozzarella. Repeat layers of pasta, sauce, and cheese filling two more times.
Top with remaining lasagna noodles, sauce, and mozzarella. Sprinkle with asiago & parmesan cheese and remaining tablespoon of parsley/basil.
Spray one side of a piece of foil with cooking spray; cover baking dish with sprayed side down. Bake 30 minutes; uncover and bake another 10 to 15 minutes. Let stand 5 minutes before cutting.

All Recipes

Meatless Lasagna

Ingredients

Instructions

Meatless Lasagna

Ingredients

Instructions