Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: klothosV2
Myself and my mom - it's a heavily modified version of a recipe my mom gave me a long time ago

This is a recipe for cheese lasagna that combines ricotta and mozarella (I'm probably spelling those wrong *L*). For truly vegetarian pizza, use an organic cheese that is either rennet-free, or contains rennet from a vegetable source.

Ingredients

2 c Shredded low-fat mozarella cheese

1-2 c Low-fat ricotta cheese

4 c Your favorite pasta sauce

1 lb Dry, uncooked pasta noodles

Cooking spray

Preparation

Preheat oven to 350 deg (F).

In a mixing bowl, combine the cheeses.

Spray a 9"x13" casserole dish lightly with cooking spray. Smear a little (1/8-1/4 C) of the pasta sauce in the bottom, then layer some of the dry noodles in a single layer across. Pour 1/3 of the remaining pasta sauce on top, then top with 1/3 of the cheese mixture. Add another layer of noodles, and repeat until all of the noodles and sauce are gone (the last, top, layer should be cheese!).

Cover tightly with aluminum foil, and bake for 45 min - 1 hour until the noodles are soft and the cheese and sauce are hot and bubbly.

Cook's Notes

For added flair, try mixing two different types of pasta sauce (Tomato and Basil + Roasted Garlic; Roasted Garlic + Mushroom and Olive...).

This recipe is pretty high in saturated fat and cholesterol, so balance it out with a nice big salad and some whole wheat garlic bread.

Rate This Recipe

Scroll over the empty stars to rate.   4 ratings   Add a Recipe Comment