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Meatless Lasagna
Serves:
12
/
Difficulty:
medium
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Step 1
Ingredients
1 jar (24oz)
chunky vegetable marina sauce
1 can
fire-roasted diced tomatoes, undrained
2 cups
Part Skim Ricotta
1
egg
3 Tbsp
chopped Italian parsley or fresh basil
Freshly ground pepper to taste
12
regular or whole-wheat oven ready (no boil) lasagna noodles
4 cups (16oz)
Mozzarella Shredded Cheese
1/3 cup
Asiago & Parmesan Finely Shredded Cheese
Instructions
Preheat oven to 350° F.
Grease a 13x9 inch glass baking dish or 3-quart ceramic casserole.
Mix marina sauce and diced tomatoes with juices in medium saucepan. Warm over medium heat.
Mix Ricotta, egg, 2 tablespoons of parsley/basil and pepper in a medium bowl.
Spread 1/4 of 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 with 1/3 of the Ricotta mixture, 1/4 of sauce, then sprinkle with 1 cup shredded Mozzarella. Repeat two more times.
Top with remaining lasagna noodles, sauce and Mozzarella. Sprinkle with Parmesan/Asiago and remaining tablespoon of parsley/basil.
Spray one side of a piece of foil; cover baking dish. Bake 30 minutes; uncover and bake another 10 to 15 minutes longer. Let stand 5 minutes before cutting.
