Easy Meatless Lasagna

By cecelia26_

Ingredients

• 1 jar (24 ounces) chunky vegetable marinara sauce (3 cups)
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 2 cups Crystal Farms® Part-Skim Ricotta Cheese
• 1 Crystal Farms® Egg
• 3 tablespoons chopped Italian parsley or fresh basil
• Freshly ground pepper to taste
• 12 regular or whole-wheat oven-ready (no-boil) lasagna noodles (8 to 9 ounce package)*
• 4 cups (16 ounces) Crystal Farms® Shredded 6-Cheese Italian Cheese
• 1/3 cup Crystal Farms® Shredded Asiago or Parmesan Cheese

Details

Servings 10
Adapted from crystalfarmscheese.com

Preparation

Step 1

1. Heat oven to 350°F. Grease 13x9-inch glass baking dish or 3-quart ceramic casserole.
2. Mix marinara sauce and diced tomatoes with juices in medium saucepan. Warm over medium heat.
3. Mix ricotta, egg, 2 tablespoons parsley, and pepper in medium bowl.
4. Spread ¼ of sauce in bottom of baking dish. Place 3 lasagna noodles crosswise over sauce without overlapping or touching sides of pan (they expand as they bake). Spread with 1/3 of the ricotta mixture, ¼ of sauce, then sprinkle with 1 cup shredded Italian cheese blend. Repeat two more times.
5. Top with remaining lasagna noodles, sauce, and Italian cheese blend. Sprinkle with Parmesan and remaining 1 tablespoon parsley. Spray one side of a piece of foil; cover baking dish. Bake 30 minutes; uncover and bake 10 to 15 minutes longer. Let stand 5 minutes before cutting.


Tips & Substitutions:
*Oven-ready and no-boil noodles are the same thing—don’t overlap them or let them touch the sides of the baking dish, as they expand as they bake.