Cheese Lasagna
A vegetarian cheese lasagna with simple steps and simple ingredients. Homemade Lasagna option included! Just don't forget the CHEESE!
Equipment
- 9x9 Baking Dish
- Mixing Bowl
- Oven
Ingredients
- 2 Eggs
- 2 Cups Ricotta Cheese
- 3 Cups Shredded Mozzarella 1 Cup for Topping
- 1 ¾ Cup Shredded Parmigiano Reggiano ½ Cup for Topping
- 1 ½ teaspoon Salt
- 1 ½ teaspoon Pepper
- 1 ½ teaspoon Basil
- 1 ½ teaspoon Oregano
- 1 ½ teaspoon Garlic
- 1 ½ teaspoon Parsley
- 9 Lasagna Noodles need at least 9 strips
- 24 oz Marinara 2 ½ cups for recipe and the rest for serving
Instructions
- Preheat oven to 350°F. Bring water to a boil and cook lasagna noodles. In a mixing bowl, whisk eggs and stir in seasonings: Salt, Pepper, Basil, Oregano, Garlic Powder and Parsley.
- Using a spatula, mix in 2 cups ricotta cheese, 2 cups of shredded mozzarella and 1 cup of shredded parmesan to the egg mixture.
- Place cooked noodles on a floured surface and cut to the size of the baking dish (9 inches long for the 9x9 dish). Spread out ½ cup of marinara on the bottom of the baking dish.
- Lay out 3 noodles on top of the marinara and then top the noodles with ½ of the ricotta cheese mixture. Spread out evenly with a spatula.
- Spread ¾ cups of marinara over the ricotta layer and cover with 3 more noodles.
- Place the remaining ricotta mixture on top of the noodles and top with ¾ cup of marinara.
- Finish the lasagna build by placing down 3 more noodles, ½ a cup of marinara and topping with the remaining shredded mozzarella and parmesan cheese.
- Cover with aluminum foil and bake for 30 minutes. Let lasagna sit for 30 minutes before cutting into for serving. Serve with remaining marinara.
Video
Notes
Refrigerating Lasagna
Store the cooked lasagna in an airtight container in the refrigerator for up to five days. Individual servings can be reheated in the microwave. This is a great make-ahead meal for busy weeks.Freezing Lasagna
Lasagna also freezes well. You can freeze it for up to three months. I recommend thawing it in the refrigerator overnight, and covering the lasagna with foil to bake at 350°F for 30 minutes until warm and bubbly.Nutrition
Calories: 769kcalCarbohydrates: 71gProtein: 44gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 166mgSodium: 2119mgPotassium: 752mgFiber: 5gSugar: 7gVitamin A: 1623IUVitamin C: 9mgCalcium: 765mgIron: 3mg
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