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Meatless Lasagna
Serves:
12
/
Difficulty:
medium
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Step 1
Ingredients
1 (24 oz)
jar chunky vegetable marina sauce
1 (14.5 oz)
can fire-roasted diced tomatoes, undrained
2 cups
Part Skim Ricotta
1
egg
3 Tbsp
fresh Italian parsley or basil, chopped
black pepper, to taste
12
regular or whole-wheat oven ready (no boil) lasagna noodles
4 cups (16oz)
Mozzarella Shredded Cheese
⅓ cup
Asiago & Parmesan Finely Shredded Cheese
Instructions
Preheat oven to 350° F.
Grease a 9x13” glass baking dish or 3-quart ceramic casserole.
Mix marinara sauce and diced tomatoes with juices in medium saucepan. Warm over medium heat.
Mix ricotta cheese, egg, 2 Tbsp Italian parsley or basil (save remaining Tbsp), and black pepper in a medium bowl.
Spread one-quarter of the warm sauce in bottom of baking dish. Place 3 lasagna noodles crosswise over sauce without overlapping or touching the sides of the pan (they expand as they bake).
Spread one-third of the cheese mixture across noodles, then one-quarter of the sauce, then sprinkle with 1 cup shredded mozzarella. Repeat two more times.
Top with remaining lasagna noodles, sauce, and mozzarella. Sprinkle with Asiago/Parmesan blend and remaining Tbsp of parsley or basil.
Spray one side of a piece of foil and cover baking dish with it. Bake 30 minutes. Uncover and bake another 10 to 15 minutes. Let stand 5 minutes before cutting and serving.
