Cheese Lasagna

An easy vegetarian lasagna with ricotta, mozzarella and Parmesan.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.

Step: 2

In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.

Step: 3

In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.

Step: 4

Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.

Step: 5

Bake 45 minutes, or until cheese is bubbly and top is golden.

Per Serving: 436 calories; protein 19.8g; carbohydrates 57.6g; fat 14.4g; cholesterol 119.6mg; sodium 711.1mg.

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Bought the right cooking tools is just as important as having the correct dishes menu . This includes all of from pots, pans, bowls and utensils to those core of items that are easy to forget, like as parchment paper and foil. goods like crunch bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner foods are a likely for all of home chef.