Vegetarian Lasagne
This is the original Moosewood Cookbook Vegetarian Lasagne recipe – some say the best of the best.
Servings: 6 to 8 servings
Equipment
- A 9-in x 13-in pan
Ingredients
- 1 batch Italian Tomato Sauce
any variation (see here) - 12 lasagne noodles half-cooked, or even uncooked (it will work!)
- 1½ to 2 cups ricotta or cottage cheese (lowfat OK)
- 1 lb grated or thinly sliced mozzarella cheese
- at least ½ cup grated parmesan, romano, or asiago cheese
Instructions
- Preheat oven to 375℉.
- Spread a little sauce over the bottom of the pan.
- Cover with a single layer of noodles (⅓ of them. Break as necessary, to fit.)
- Place mounds of ricotta/cottage cheese here and there. Use half.
- Add ⅓ of the sauce, followed by ½ the mozzarella, randomly scattered.
- Then add another ⅓ of the noodles, and the remaining ricotta/cottage cheese, followed by another ⅓ of the sauce.
- Cover with the remaining mozzarella.
- Add every last noodle to cover, and then finally the remaining sauce
- Sprinkle the Parmesan/Romano/Asiago over the top.
- Bake for 45 minutes. Cover loosely with foil toward the end of the baking if it getting too brown.
- Let stand for 10 minutes before serving.
