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A satisfying meatless entree. Delicious with any of the veggie add-in options or simply with cheese.

Preparation time: 20 mins
Cooking time: 30-50 mins

Difficulty: Easy - for beginners
Serves: 6

Dietary guidance: v n 

Tags: main · pasta · vegetarian · lasagna ·


2 eggs
15 oz ricotta cheese
1/2 cup Parmesan cheese or Romano cheese
4 cups mozzarella cheese
Your favorite tomato sauce or see Corielle's famous tomato sauce (if using no-boil noodles add a cup of water to sauce)
Lasagna noodles (a good brand like Barilla, Hodgson Mill, or Gia Russo)
Refrigerated pesto sauce
Veggie add-in options Fresh spinach, sliced mushrooms, chopped eggplant, or zucchini. They can be mixed into sauce or worked into layers.


Preheat oven to 375*

If using regular noodles, boil them as directed with a dash of olive oil in the water to keep them from sticking to each other.

Beat eggs and mix in ricotta cheese, parmesan cheese and 1 cup mozzarella cheese. Set aside.

Spray a deep 9 x 13 pan with nonstick spray. Spread a layer of sauce into the pan.
Layer sheets of pasta, 1/3 of the ricotta mixture, 1 cup of mozzarella cheese and tomato sauce.
Layer sheets of pasta, 1/3 ricotta mixture, thin layer pesto sauce, 1 cup mozzarella cheese, and tomato sauce.
Layer sheets of pasta, last 1/3 ricotta mixture and tomato sauce.
Layer sheets of pasta, tomato sauce and remaining cup of mozzarella cheese.

If using no-boil noodles, cover with foil and bake for about 45-50 minutes. (consult package)
If using boiled noodles bake uncovered for 30 minutes.


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