Meatless Lasagna
Layers of tender pasta, creamy ricotta, and rich marinara sauce, all baked under a blanket of melted mozzarella.
Ingredients
- 6 cups marinara sauce 48 oz / 1.4 L
- 12 standard lasagna noodles
- 30 oz whole milk ricotta cheese 850g
- 2 large eggs lightly beaten
- 1/2 cup grated Parmesan cheese 50g
- 3 cups shredded low-moisture mozzarella cheese divided, 12 oz / 340g
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
- In a medium bowl, combine the ricotta cheese, beaten eggs, Parmesan cheese, 1 cup of the shredded mozzarella, parsley, salt, and pepper. Stir until well mixed.
- Spread 1 1/2 cups of marinara sauce evenly over the bottom of the prepared baking dish.
- Arrange 4 lasagna noodles on top of the sauce in a single layer. You may need to break a noodle to fit the pan.
- Spread half of the ricotta mixture over the noodles. Top with 1 1/2 cups of marinara sauce.
- Repeat the layering process once more: 4 noodles, the remaining ricotta mixture, and 1 1/2 cups of sauce.
- Place the final 4 noodles on top and cover with the remaining 1 1/2 cups of sauce, making sure the noodles are fully submerged.
- Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top. Cover the dish tightly with foil.
- Bake for 45 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. The center should be hot.
- Let the lasagna rest for at least 10 minutes before cutting and serving. This helps the layers set.
Notes
Letting the lasagna rest is important. It allows the layers to firm up, which makes for cleaner slices.
For food safety, ensure the lasagna is cooked through. The center should reach an internal temperature of 160°F (71°C) since the recipe contains eggs.
If you use no-boil noodles, you may not need to adjust the recipe, but check the package directions. They tend to absorb more liquid, so be sure the top layer is well covered in sauce.
You can assemble the lasagna up to 24 hours in advance. Cover and refrigerate, then add 10-15 minutes to the covered baking time.