With no meat to get in the way this lasagna isn’t messing around. Here are our top tips for getting it perfect every time.
Contents
1. Use low-moisture mozzarella.
Fresh mozz is great, but it’s too watery for lasagna. Though we generally prefer freshly grated cheese, the pre-packaged shredded kind is best here. It has the least amount of moisture and will yield the stretchiest results. CHEESEPULL! 🙌
Ingredients
- 3 c.ricotta
- 3 c.shredded mozzarella cheese, divided
- 1 c.freshly grated Parmesan, divided
- 2 Tbsp.Italian seasoning
- 1egg, beaten
- Kosher salt
- Freshly ground black pepper
- Cooking spray
- 1 c.(32-oz.) jar marinara
- 1(16-oz.) box no-boil lasagna noodles
- Thinly sliced basil, for garnish
- Freshly chopped parsley, for garnish
Directions
-
- Step 1Preheat oven to 350°. In a medium bowl, stir ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper.
- Step 2Grease a 9″-x-13″ baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodles then ¾ cup sauce and ¾ cup cheese mixture. Repeat 5 or 6 times (depending on how deep your pan is), ending with sauce. Then top with the remaining 1 cup mozzarella
- Step 3Cover with foil and bake for 35 minutes. Remove foil and raise oven to 400°. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.
- Step 4Garnish with basil and parsley before serving.
