"An easy vegetarian lasagna with ricotta, mozzarella and Parmesan." — MOLSON7
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1 (16 ounce) package
grated Parmesan cheese
salt and pepper to taste
1 (32 ounce) jar
shredded mozzarella cheese
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!
Way too much cheese. Way too much egg. Not nearly enough sauce.
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!!
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,
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!!
Don't use low-fat ricotta.
This was my first time making lasagna and it couldn't have been easier! I added some chopped broccoli and it was delicious!
I made this for a potluck and everyone loved it. I substituted cottage cheese and added a little bit of red pepper flakes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 217
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