Easy Cheese Lasagna with Ricotta and Mozzarella
A meatless lasagna with a quick garlic tomato sauce, a creamy ricotta and parsley filling, and melted mozzarella and Parmesan.
Ingredients
Main Ingredients
- 12 lasagna noodles you will use 9 to 12
- 1 tbsp olive oil
- 1 medium white onion chopped
- 3 cloves garlic minced
- 28 oz canned diced tomatoes with their juice
- 1 ½ tsp dried oregano
- ½ tsp Aleppo pepper or red pepper flakes optional
- 1 tsp salt
- ½ tsp black pepper
- 16 oz ricotta cheese
- ⅓ cup chopped fresh parsley
- 2 large eggs
- 2 cups shredded mozzarella cheese divided
- ¼ cup grated Parmesan cheese
Instructions
Cooking
- Cook the lasagna noodles in salted boiling water per the package. Drain, rinse briefly, and lay in a single layer so they do not stick.
- Heat the olive oil in a large skillet over medium heat. Cook the onion for 4 to 5 minutes, then add the garlic for 30 seconds.
- Add the diced tomatoes with juice, oregano, Aleppo pepper, salt, and pepper. Simmer uncovered for 15 to 20 minutes, crushing the tomatoes with a spoon, until slightly thickened.
- Preheat the oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish.
- Stir together the ricotta, parsley, eggs, and 1 cup of the mozzarella.
- Spread about 1/2 cup sauce in the dish. Layer noodles, one third of the cheese mixture, and one third of the remaining sauce. Repeat for three layers, finishing with noodles and sauce.
- Sprinkle the remaining mozzarella and the Parmesan on top.
- Cover with foil sprayed on the underside and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until golden and bubbling.
- Rest for 10 to 15 minutes before slicing.
Notes
Nutrition values are an estimate per serving. Leftovers and casseroles should reach 165°F. Refrigerate within 2 hours; leftovers keep for 3 to 5 days. Can be assembled a day ahead and refrigerated; add 10 to 15 minutes to the covered baking time.