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Lemon-Ricotta Lasagna


Wonderful vegetarian lasagna recipe! Great flavor with a hint of lemon!

Recipe from House Beautiful Magazine

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  • 1 pound high-quality lasagna noodles (I use the no-boil sheets)
  • 16 ounces grated mozzarella cheese
  • 4 cloves garlic, chopped very fine
  • 1 28-ounce can whole peeled organic tomatoes, drained
  • 1 14 1/2 ounce can whole peeled organic tomatoes with juice
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 22 ounces good ricotta cheese
  • Zest from 1 lemon (you can add more or less depending on your taste)
  • 2 tablespoons lemon juice
  • 6 tablespoons freshly grated Parmigiano-Reggiano
  • 8 ounces fresh mozzarella, slice into 1/3-inch rounds
  • 12-16 fresh basil leaves


Servings 4


Step 1

Puree tomatoes and juice in a food processor or food mill. Saute garlic briefly in olive oil, add tomatoes and salt, and simmer for 20 minutes.

Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 tablespoons grated Parmigiano-Reggiano , and 6-8 basil leaves. Process until smooth.

To assemble: Spread a small amount of tomato sauce on the bottom of a 9x13 casserole dish. Add one layer of uncooked lasagna noodles. Spread half of the ricotta filling over the noodles, then 1/3 of the tomato sauce, then one half of the grated mozzarella. Repeat for another layer of noodles, cheese filling, 1/3 sauce, and cheese. Add a final layer of noodles and the remaining 1/3 tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining Parmigiano-Reggiano on the casserole. Place a basil leaf on top of each mozzarella round and let the dish sit for 30 minutes.

Preheat the oven to 375 degrees. After the noodles have had time to absorb the tomato juices, bake for 40 minutes, until bubbly and beginning to brown. Let the lasagna rest for 5-10 minutes and serve.


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