Snapguide

How to make easy vegetarian lasagna!

This easy veggie friendly recipe is adapted from the America's Test Kitchen cookbook. It makes about 8 servings and is a perfect Sunday project to help make your work week a little easier!

7
STEPS
INGREDIENTS
Gather your supplies.  If you don't have fresh basil you can use 2 tablespoons dried basil.

Gather your supplies. If you don't have fresh basil you can use 2 tablespoons dried basil.

Mix together ricotta, egg, basil, rosemary, pepper and 1 cup of the Parmesan in a medium sized bowl.

Mix together ricotta, egg, basil, rosemary, pepper and 1 cup of the Parmesan in a medium sized bowl.

Spread 1/4 cup sauce at the bottom of your pan

Spread 1/4 cup sauce at the bottom of your pan

Add three noodles on top of sauce and top each noodle with 3 tablespoons of the ricotta mixture.

Add three noodles on top of sauce and top each noodle with 3 tablespoons of the ricotta mixture.

Spread ricotta mix evenly

Spread ricotta mix evenly

Sprinkle on one cup of mozzarella.

Sprinkle on one cup of mozzarella.

Spoon in 1 1/2 cups sauce and spread evenly .

Spoon in 1 1/2 cups sauce and spread evenly .

Repeat steps 4 through 7 three more times.

Repeat steps 4 through 7 three more times.

For the final layer, lay down three noodles, top with remaining sauce, sprinkle on remaining mozzarella and 1/4 cup Parmesan cheese.

For the final layer, lay down three noodles, top with remaining sauce, sprinkle on remaining mozzarella and 1/4 cup Parmesan cheese.

Cover your lasagna with tin foil. If you're feeling extra ambitious, you can put a teaspoon of olive oil on the foil and spread around with a paper towel to keep cheese from sticking to the foil.

Cover your lasagna with tin foil. If you're feeling extra ambitious, you can put a teaspoon of olive oil on the foil and spread around with a paper towel to keep cheese from sticking to the foil.

Bake at 375 for 40 minutes.

Bake at 375 for 40 minutes.

Serve with a green salad and white wine and/or sparkling water!

  • 2.0 Jars 24 oz tomato sauce (Barilla brand)
  • 1.0 15 oz tub part skim ricotta
  • 1.0 Pound shredded mozzarella cheese
  • 1/4 Cup shaved Parmesan cheese
  • 1.0 Package no boil lasagna noodles (Barilla brand)
  • 1.0 Egg
  • 1/2c Fresh minced basil
  • 1.0tsp Dried rosemary
  • 1/2tsp Ground white pepper