This cheese lasagna recipe is an easy vegetarian lasagna with ricotta, mozzarella, and Parmesan cheeses.
Ingredients
- lasagna noodles: 1 pack (16 ounce pack)
- ricotta cheese: 4 cups
- eggs: 4 piece
- Parmesan cheese: 0.25 cup (grated)
- salt and pepper: (to taste)
- olive oil: 1 tsp
- garlic: 3 clove (minced)
- spaghetti sauce: 1 jar (32 ounce jar)
- italian seasoning: 1 tsp
- mozzarella cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and lay noodles flat on foil to cool.
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Mix ricotta, eggs, Parmesan cheese, salt, and pepper together in a bowl; mix well.
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Heat oil in a medium saucepan over medium heat; add garlic and sauté 2 minutes. Stir in spaghetti sauce and Italian seasoning until warmed through, stirring occasionally, 2 to 5 minutes.
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Spread 1/2 cup of sauce on the bottom of a 9x13-inch baking dish. Cover with a layer of noodles. Spread 1/2 of the ricotta mixture over noodles; top with another layer of noodles. Pour 1 1/2 cups of sauce over noodles and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce; sprinkle with remaining mozzarella. Cover with a greased sheet of foil.
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Bake in the preheated oven until cheese is melted and bubbly, about 45 minutes.
