A Lotta Ricotta Meatless Lasagna

A Lotta Ricotta Meatless Lasagna


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Keep this simple make-ahead lasagna recipe on standby for a busy week! This creamy ricotta and garlic sauce lasagna is a yummy classic.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

12 servings


  • 1 large container ricotta
  • ¼ C. parsley
  • 1 T. oregano
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 1 ½ C. mozzarella cheese, shredded
  • ¼ C. Parmesan cheese
  • 1 egg
  • 1 jar pasta sauce
  • Lasagna noodles, cooked and drained

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In a large bowl, combine ricotta, parsley, oregano, salt, pepper, mozzarella, Parmesan, and egg. In a separate bowl, mix together pasta sauce and garlic. Spread a thin layer of pasta sauce in the bottom of a baking dish and layer noodles, ricotta mix, and sauce, and repeat. Top with additional cheese. To store, cover dish with plastic wrap and foil; freeze for up to 1 month. Let thaw a day before serving and bake at 400 for 35 minutes covered with foil, and an additional 10 minutes uncovered.

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