Cheese Lasagna Recipe - Allrecipes.com
Cheese Lasagna Recipe
  • READY IN ABOUT hrs

Cheese Lasagna

Recipe by  

"An easy vegetarian lasagna with ricotta, mozzarella and Parmesan."

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Ingredients Edit and Save

Original recipe makes 1 9x13 Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
  2. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
  3. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
  4. Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
  5. Bake 45 minutes, or until cheese is bubbly and top is golden.
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2003

Excellent basic cheese lasagna recipe that can be tailored very easily for family preferences. Suggestions/changes I made: --Increase the spaghetti sauce to 64 oz to have enough to pour-over. --I've had really good luck with Barilla's no-cook lasagna noodles. These completely avoid precooking the pasta and handling hot noodles. --Based on the amount of noodles I have, I do a slightly different layering sequence which adds more volume. [the amount of ricotta mixture still works I just use 1/3 of it for each layer instead of half. --Greasing the foil is a great reminder - hate to lose the cheese on top!

 
Most Helpful Critical Review
Jun 16, 2006

Way too much cheese. Way too much egg. Not nearly enough sauce.

 
Sep 18, 2003

My family loved this recipe, I made my own sauce and put in about 42 oz of sauce insted of the 32 oz so that it was not dry. Will make again!!

 
Jun 28, 2007

this was good, but next time i will only use 3 eggs and less lasagna noodles since i didn't end up using the entire 16 oz package. make sure you season the ricotta/egg/parmesan mixture well with salt and pepper - this may be why some had a "bland" result. also,

 
Jul 17, 2006

If you love cheese and lasagna but not the meat, than this is the recipe to use! My kids absolutely loved this and it was easy and can be saved and reheated and still have that great taste!!

 
Jul 18, 2003

Don't use low-fat ricotta.

 
Aug 27, 2003

I made this for a potluck and everyone loved it. I substituted cottage cheese and added a little bit of red pepper flakes.

 
Jul 13, 2003

This was my first time making lasagna and it couldn't have been easier! I added some chopped broccoli and it was delicious!

 

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Nutrition

  • Calories
  • 606 kcal
  • 30%
  • Carbohydrates
  • 63.9 g
  • 21%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 865 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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