I don’t know about you, but I hate meat in my lasagna. It always gives me indigestion or makes the lasagna too spicy for me. My family likes lasagna that has very mild flavors and is not full of Italian spices. If your looking for a lasagna recipe that is spicy and full of meat this is not the recipe for you. What do I like about this recipe? You can use uncooked noodles! Fantastic isn’t it. I have used this recipe many times and it’s my families favorite lasagna recipe.
*If you prefer meat, feel free to add some and make this recipe a family favorite at your house.
Easy Meatless Lasagna
from Betty Crocker
Prep: 20 minutes Total Time to Make: 1 hour and 35 minutes Makes 8 Servings
2 cups ricotta cheese or small curd creamed cottage cheese
1/2 cup grated Parmesan cheese
2 Tablespoons chopped fresh parsley (if using dried decrease to 1 Tablespoon)
1 Tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 28 oz. jars spaghetti sauce
12 uncooked lasagna noodles
2 cups/8oz. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Additional shredded mozzarella cheese if desired.
1. Preheat oven to 350 degrees. Mix ricotta cheese, 1/2 cup of Parmesan cheese, the parsley and oregano.
2. Spread about 2 cups of pasta sauce in the bottom of an ungreased 13×9 inch baking dish; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups of pasta sauce and top with 4 uncooked noodles; repeat with 2 cups pasta sauce and 4 uncooked noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
3. Cover with aluminum foil and bake for 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese if desired. Let stand 15 minutes before cutting.
*Remember oven times very so keep a close watch on the lasagna during the second 30 minutes to make sure the lasagna doesn’t get burnt.