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Vegetarian Lasagna
This easy recipe for homemade lasagna doesn’t require you to boil your lasagna noodles ahead of time, or to buy specialty precooked noodles.
Ingredients
- 1 jar (24 oz./680 mL) marinara sauce
- 2 cans (14.5 oz./411 mL) each Italian-style stewed tomatoes, undrained
- ¾ cup (175 mL) water
- 1 lb. (450 g) mozzarella cheese, coarsely grated (4 cups/1 L), divided
- 15 oz. (425 g) part-skim ricotta cheese
- 1 tbsp (30 mL) Garlic & Herb Rub
- 1 oz. (30 g) Parmesan cheese, finely grated (½ cup/125 mL)
- 2 eggs
- 15 uncooked lasagna noodles
Directions
Preheat the oven to 400°F (200°C). Combine the marinara, tomatoes, and water in a medium bowl. Set aside.
Mix 3 cups (750 mL) of the mozzarella cheese, ricotta, Garlic & Herb Rub, Parmesan, and egg together in a small mixing bowl.
To assemble, spread 1½ cups (375 mL) of the tomato sauce on the bottom of the Stone Rectangular Baker. Arrange 5 lasagna noodles in a single layer, breaking one noodle in half to cover the bottom.
Top the noodles with half of the cheese mixture. Spread 1½ cups (375 mL) of the tomato sauce on top of the cheese mixture. Top with 5 more noodles, the remaining cheese mixture, and 1½ cups (375 mL) of the tomato sauce.
Add the remaining noodles, and cover with the remaining sauce. Press the noodles into the sauce so that they are completely covered.
Cover with foil and bake until the noodles are tender when pierced with a cake tester or toothpick, about 45–50 minutes. Top it with the remaining mozzarella. Bake, uncovered, until the cheese is melted, about 5–7 minutes. Let it stand for 10 minutes before serving.
Yield:
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 70 mg, Sodium 670 mg, Carbohydrate 41 g, Fiber 1 g, Total Sugars 7 g (includes 0 g added sugars), Protein 20 g
Cook's Tips:
For an extra boost of fiber, combine Enrichables™ Kale & Fiber with the marinara sauce in the first step.
