Meatless Italian Lasagna

Meatless Italian Lasagna


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Skip the traditional ground beef lasagna for Lent this year and go for something vegetarian! This recipe uses parsley and oregano to make a lasagna just as flavorful as your favorite classic.

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

8 servings


  • 2 C. ricotta cheese
  • 3/4 C. grated Parmesan cheese, divided
  • 2 Tbsp. chopped parsley
  • 1 tsp. dried oregano leaves
  • 2 jars tomato pasta sauce
  • 12 uncooked lasagna noodles
  • 2 C. shredded mozzarella cheese

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Preheat the oven to 350 degrees. Combine the ricotta, ½ cup Parmesan, parsley, and oregano. Spread 2 cups of the sauce in a rectangular pan and top with 4 noodles. Top with the ricotta cheese mixture. Repeat the process and finish with the last 4 noodles and a bit of sauce remaining. Sprinkle the mozzarella cheese on top and add the rest of the pasta sauce. Sprinkle on the rest of the Parmesan and bake for 30 minutes covered. Uncover and bake another 30 minutes until bubbly. Let the lasagna stand at least 15 minutes before serving.

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