Description
An easy vegetarian lasagna recipe using no-boil noodles, perfect for those looking for a simple and delicious meal.
Ingredients
Scale
- 1 pound ground beef, browned and drained
- 1/2 pound sweet Italian sausage, browned and drained
- 11/2 teaspoon minced garlic
- 48 ounces spaghetti sauce
- 15 ounces ricotta cheese (or cottage cheese)
- 3 cups shredded mozzarella cheese
- 2 large eggs
- 3/4 cup grated Parmesan cheese
- 21/2 teaspoons dried parsley or 4 tablespoons freshly snipped
- 1/41/2 teaspoon salt
- 1/41/2 teaspoon ground pepper
- 12 lasagna noodles, uncooked
- 1/4 cup water
Instructions
- Prep the Ingredients: Start by finely chopping garlic. In addition, slice your mozzarella and other cheeses. Ensure the garlic is fresh as it will enhance the flavors in your lasagna.
- Mix the Sauce: In a bowl, combine spaghetti sauce with cooked vegetables, garlic, and a pinch of salt and pepper. Aim for a nice, fragrant blend that is visibly chunky. If the sauce appears too thick, add a splash of water for consistency.
- Layer the Noodles: In the baking dish, place a layer of uncooked lasagna noodles. Make sure they are slightly overlapping to ensure even cooking. You should hear the satisfying hiss of the sauce hitting the noodles.
- Build the Layers: Spread a layer of your prepared sauce over the noodles, followed by a sprinkle of mozzarella and a dollop of ricotta cheese. Continue building those beautiful layers. Be cautious of overloading with sauce or cheese as it may create a watery texture.
- Repeat & Finish: Repeat the layering process until you reach the top of the dish, finishing with a generous layer of sauce and a final sprinkle of cheese. You want a saucy top, but avoid overfilling.
- Cover & Bake: Cover the dish tightly with aluminum foil and place it in the oven set at 375 degrees F. After one hour, the aromas will fill your kitchen. Avoid peeking to ensure even cooking.
- Uncover & Brown: After one hour, remove the foil carefully and allow it to bake for an additional 15 to 20 minutes. You will know it is ready when the cheese atop is golden and bubbling.
- Let It Rest: Once you take it out of the oven, allow your lasagna to rest for 10 to 15 minutes. This will let the layers settle and make slicing easier. Cutting too soon can lead to a messy piece.
Notes
- Storage Tips: You can freeze this lasagna before or after cooking. Wrap it well in foil or an airtight container for up to 2-3 months.
- Expert Tips: Use cooking spray on the aluminum foil to prevent the cheese from sticking. If you choose to use a thicker sauce, consider adding water to the edges of the pan to ensure even cooking.
- Reheating Instructions: To reheat, place the lasagna in an oven set at 350 degrees F for about 30 minutes until heated through.
- Serving Suggestions: Serve with a side of garlic bread or pair with an Italian salad for a refreshing contrast. Roasted vegetables can also complement the meal nicely.
- Recipe Variations: Substitute ground turkey for a lighter lasagna. You may add sautéed spinach or mushrooms for added vegetables. Different types of cheese, such as gouda or cheddar, can be used for unique flavors.
- Ingredient Notes: When selecting cheese, look for fresh mozzarella for the best meltability. If desired, whole wheat lasagna noodles can be used, although cooking times may vary slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 358
- Sugar: 4g
- Sodium: 862mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 92mg