Meatless Lasagna
This is a wonderful lasagna where no one will miss the meat.
Ingredients
- Tomato-basil Sauce (prepared separately)
- 3 lbs Whole Milk Ricotta
- 6 Eggs
- 1 lbs Shredded Mozzarella Cheese
- ½ cup Grated Pecorino Romano Cheese
- ½ cup Chopped Fresh Basil
- ¼ cup Chopped Fresh Mint
- 3 cloves Minced Garlic
- 1 tbsp Onion Powder
- ½ tbsp Black Pepper
- 1 handful Salt
- Lasagna Noodles (you can use no boil pasta if you like - just use more sauce when assembling)
- ½ cup Grated Parmesan Cheese
Instructions
- Prepare Tomato-basil Sauce and let cool. Place a large pot of water on stove and bring to a boil. While water is heating prepare filling.
- In large mixing bowl place Ricotta, Eggs, Mozzarella Cheese, Pecorino Romano Cheese, Fresh Basil, Fresh Mint, Garlic, Onion Powder and Black Pepper. Blend well and refrigerate until ready to assemble lasagna.
- When water is boiling add large handful of Salt and Lasagna Noodles. Cook pasta until very al dente (slightly firm) or 2-3 minutes less than cooking instructions. Drain and rinse under cold water. Place single layer on clean dish cloth or paper towels and pat dry completely.
- To assemble place a cup or so of cooled tomato-basil sauce on bottom of baking pan. Place dried pieces of pasta from center of baking dish outwards leaving pasta hanging over side of baking dish on all four sides of pan. If needed place a sheet of pasta down center of baking dish to seal any openings.
- Place some sauce on pasta (some use a bechamel or alfredo sauce here). Place ⅓ of the ricotta mixture on top and gently spread making a layer of about 1” thick. Cover with pasta strips only on top of ricotta. Add sauce or alfredo (or both) and another layer of ricotta. Repeat with sauce, pasta and last part of ricotta.
- Fold pasta that is hanging over edges of baking dish all around to close lasagna. Top with tomato-basil sauce and sprinkle with Grated Parmesan Cheese.
- Bake in a 350℉ oven for 45-60 minutes or until bubbly and slightly browned around edges. Remove from oven and let rest for 15 minutes before slicing. Serve with hot tomato-basil sauce and grated parmesan cheese on side.
