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Vegetarian Lasagne

This is the original Moosewood Cookbook Vegetarian Lasagne recipe - some say the best of the best.
Total Time1 hour 30 minutes
Servings: 6 to 8 servings
Author: "Moosewood Cookbook" by Mollie Katzen

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.