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Vegetarian Lasagna

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  • May 21, 2021
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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.

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!Ā šŸ™Œ

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

    1. StepĀ 1Preheat oven to 350Ā°. In a medium bowl, stir ricotta, 2 cups mozzarella, 1 cup Parmesan, Italian seasoning, and egg until combined. Season with salt and pepper.
    2. StepĀ 2Grease a 9″-x-13″ baking dish with cooking spray. Spread a thick layer of marinara on bottom of dish. Add a layer of noodlesĀ then Ā¾Ā cup sauce and Ā¾ 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
    3. StepĀ 3Cover with foil and bakeĀ for 35 minutes. Remove foil andĀ raise oven to 400Ā°. Cook until cheese is melty, about 15 minutes more. Let rest for 15 minutes.
    4. StepĀ 4Garnish with basil and parsley before serving.

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