Cheese
Lasagna
Submitted by:
Gail |
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Prep
Time: approx.
20 Minutes
Cook Time:
approx. 45
Minutes |
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" An
easy vegetarian lasagna with ricotta, mozzarella and Parmesan. "
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| Ingredients |
- 1 (16
ounce) package lasagna noodles
- 4 cups ricotta
cheese
- 1/4 cup grated
Parmesan cheese
- 4 eggs
- salt
and pepper to taste
- 1 teaspoon olive
oil
- 3 cloves garlic,
minced
- 1 (32
ounce) jar spaghetti sauce
- 1 teaspoon Italian
seasoning
- 2 cups shredded
mozzarella cheese
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| Directions |
| 1 |
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Preheat
oven to 350 degrees F (175 degrees C). Bring a large pot of
lightly salted water to a boil. Add pasta and cook for 8 to 10
minutes or until al dente; drain and lay lasagna flat on foil to
cool.
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| 2 |
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In
a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper;
mix well.
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| 3 |
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In
a medium saucepan, heat oil over medium heat and saute garlic for
2 minutes; stir in spaghetti sauce and Italian seasoning. Heat
sauce until warmed through, stirring occasionally, 2 to 5 minutes.
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| 4 |
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Spread
1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a
layer of noodles. Spread half the ricotta mixture over noodles;
top with another noodle layer. Pour 1 1/2 cups of sauce over
noodles, and spread the remaining ricotta over the sauce. Top with
remaining noodles and sauce and sprinkle mozzarella over all.
Cover with greased foil.
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| 5 |
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Bake
45 minutes, or until cheese is bubbly and top is golden.
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| Makes
1 9x13
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Nutrition
at a glance
Servings
Per Recipe: 8 |
amount
per serving |
| Calories |
572 |
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| Protein |
33g |
| Total
Fat |
23g |
| Sodium |
812mg |
| Cholesterol |
169mg |
| Carbohydrates |
58g |
| Fiber |
4g |
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