Ruth's Cheese LasagnaSubmitted by: ANTIOCHIA
IntroductionA wonderful simple lasagna, made without meat! A wonderful simple lasagna, made without meat!
At least 12 lasagna noodles
1 -25.5 oz. jar Muir Glen Organic Four Cheese pasta sauce (or use sauce of your choice)
1 - 8 oz. can tomato sauce
2 - 15 oz. cartons part skim ricotta cheese
3 cups shredded mozzarella cheese (divided)
1/2 cup Parmesan cheese (divided)
2 large eggs
1/4 cup minced fresh parsley (optional)
2. In a large bowl mix together the eggs, ricotta cheese, 2 cups of the mozzarella cheese (reserve 1 cup for topping), 1/4 cup of the Parmesan cheese (reserve 1/4 cup for topping), and the minced parsley (if using).
3. Preheat oven to 350. Spray a 9 X 13 pyrex baking dish with nonstick spray. Assemble lasagna: Pour about half of the can of tomato sauce into the prepared pan. Lay three cooked noodles on top of the sauce. Carefully spoon 1/3 of the cheese mixture over the noodles. Cover with spoonfuls of Muir Glen sauce. (Then pour the remaining sauce from the can into the jar and mix with the sauce in the jar.) Make two more layers of noodles, cheese mixture, and sauce. Cover with the top layer of 3 noodles. Put as much of the remaining sauce over the noodles as you wish (you may have some sauce left over -- you don't need to use it all). Cover with foil and bake in 350 oven for about 1 hour or until bubbly and hot.
4. Remove from oven, remove foil and sprinkle with the remaining cup of mozzarella, and the remaining 1/4 cup of Parmesan. Leave off the foil and return to oven. Bake until cheese is melted -- about 10 -15 minutes.
5. Remove from oven and let stand 10 - 15 minutes before cutting. Cut into 12 pieces (make 2 long cuts and 3 cuts across).
Number of Servings: 12
Recipe submitted by SparkPeople user ANTIOCHIA.